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Week I: Thursday, September 9th
Jamie Carey, Graduate Assistant-Manager
Theme: Back to School
| Recipe Name: Chocolate Cheese Cake |
Cooking Time: 40 minutes | |
| Recipe Yield: 12 pieces, 1 pan |
Notes: Sinfully delicious dessert ! Needs to be prepared in a 9" springform pan. Enjoy once in a while, but not too often. | |
| Cooking Temp: 325 |
| Ingredients | Amounts | Procedure |
|
Crust: Graham cracker crumbs |
1c |
For the crust: Mix together the graham cracker crumbs, melted margarine, grated chocolate, and sugar. Pat evenly over the sides of the greased pan. Crust will be very thin. In a double boiler, melt the chocolate with the sugar. Remove from heat and stir in the vanilla. Cool briefly. In a mixing bowl, beat the eggs and cream cheese until smooth and homogenous. Gently stir in the cooled chocolate mixture until completely blended. Poor the filling into the crust. Bake. Let cool slightly, cover and refrigerate. Remove the sides of pan and place cake on your serving dish. Lay a paper doily on top of the cake and sift confectioners sugar evenly over it. Remove doily with two hands. Cut in to 12 pieces and serve. |
| Margarine, melted | 1/4 c + 1 T | |
| Semisweet chocolate, grated | 1/4 c | |
| Granulated sugar | 1/4 c | |
|
Filing: Semisweet chocolate, pieces |
1 lbs |
|
| Granulated sugar | 1/4 c | |
| Vanilla | 2 t | |
| Eggs | 4 each | |
| Cream Cheese, softened | 1 1/2 lbs | |
| Garnish: Confectioners sugar |
1/4 |
| Recipe Name: Chicken Parmesan |
Cooking Time: 40 minutes | |
| Recipe Yield: 6 servings | ||
| Cooking Temp: 350ºF |
| Ingredients | Amounts | Procedure |
| Chicken Breast, Boneless, Skinless | 6 each | Preheat oven to 350ºF. Combine eggs, salt and pepper. Dip chicken into egg mix, then bread crumbs. Heat oil until hot. Quickly brown chicken on both sides. Put in shallow baking dish. Pour out excess oil from frying pan. Stir tomato sauce, basil, and garlic into frying pan, heat to boiling. Simmer 10 minutes. Stir in butter; pour over chicken, sprinkle with parmesan cheese. Cover with foil. Bake for 30 minutes at 350ºF. Uncover, place mozzarella cheese over chicken and bake for 10 more minutes. Garnish with sprigs of parsley. |
| Eggs, slightly beaten | 2 each | |
| Salt | 1 tsp | |
| Pepper | 1/8 tsp | |
| Bread Crumbs, fine/dry | 3/4 c | |
| Vegetable oil | 1/2 c | |
| Tomato Sauce (cans) | 2 (8 oz) | |
| Basil | 1/4 tsp | |
| Garlic Powder | 1/8 tsp | |
| Butter | 1 T | |
| Parmesan Cheese, Grated | 1/2 c | |
| Mozzarella Cheese, sliced/cut into triangles |
8 oz |
| Recipe Name: Nutty Rice Burgers |
Cooking Time:10 minutes | |
| Recipe Yield: 6 servings | Notes: Surprising delicious vegetarian entree which can be grilled or pan fried. Better than Boca Burgers! | |
| Cooking Temp: medium |
| Ingredients | Amounts | Procedure |
| Sunflower Oil | 1T | Heat oil in a large saucepan and sauté the onions for 3-4 minutes, until they begin to soften. Add Mushrooms and cook for 2 minutes. Remove the pan from heat and mix the rice, breadcrumbs, walnuts, egg and sauces into the vegetables. Season with Salt and Pepper and mix well Shape mixture into 6 burgers and chill for 30 minutes Broil the burgers on an oil coated rack over medium coals for 5-6 minutes on each side, turning once and frequently basting with oil If desired top burgers with a slice of cheese 2 minutes before the end of the cooking time.Served with toasted sesame rolls, onions and tomatoes |
| Small Onion, Finely Chopped | 1 Small | |
| Finely Chopped Mushrooms | 1 1/2 c | |
| Brown Rice, Cooked | 8c | |
| Breadcrumbs | 1 2/3 c | |
| Walnuts, Chopped | 3/4 c | |
| Egg | 1 | |
| Brown Fruity Sauce | 2T | |
| Tabasco Sauce | 1/8tsp | |
| Salt | 1/8tsp | |
| Pepper | 1/8tsp | |
| Oil | 3T | |
| Cheese Slices | 6 slices |
| Recipe Name: Carrot crème soup |
Cooking time: 45 min | |
| Recipe yield: 10-12 servings |
Notes: A mild, creamy, slightly sweet soup that is a delightful first course. | |
| Ingredients | Amounts | Procedure |
| carrots | 2.2# | Peal and cut carrots into thin slices and cut the potatoes into small cubes. Peal and dice onion and fry it in the butter/margarine in a large pot until soft. Add carrot slices, potato cubes, thyme and cayenne pepper and sauté together for 5 to 10 minutes. Add chicken base and heat the mixture until it reaches the boiling point. Boil for 25 minutes in the the closed pot until the vegetables are soft. Put the mixture through the food processor. Add salt and cream. Stir. Serve warm. |
| potatoes | 1.65# | |
| medium onion | 1 ea. | |
| butter/margarine | 6 tbsp | |
| Dry thyme | 1 tsp | |
| Cayenne pepper | 1/8 tsp | |
| water | 6 1/4 cups | |
| chicken base | 2 tbsp | |
| salt | 1/2 tsp | |
| fresh cream
|
1 cup + 2 tsp |
| Recipe Name: Spanakopita |
Cooking Time: 35-50 | |
| Recipe Yield: 8 | Notes: Cheesy spinach pie made with flaky filo dough. | |
| Cooking Temp: 375 |
| Ingredient | Amount | Procedures |
| Spinach, fresh | 1 bunch | Preheat oven to 375F. Thoroughly wash spinach, green onions, and mint. Chop spinach, green onions, and mint finely. Place in a large bowl. Mix ricotta cheese, neufatel cream cheese, and feta cheese into spinach mixture. In another bowl, mix melted butter and oil. Grease an 8” x 8” x 2” glass pan. Line with 4 sheet of filo pastry leaves, overlapping. Brush generously with oil/butter combination. Pour spinach mixture on top of the filo and pack tightly. Place 4 sheets on top and brush with oil/butter combination. Cut 4 X 2 (into 8 pieces). Beat egg and brush on top. Sprinkle sesame seeds on top. Bake, uncovered, 35-50 minutes or until the internal temperature is 165F and the top crust is golden brown. |
| Green Onions | 2-3 each | |
| Fresh Mint | 1 small sprig | |
| Ricotta Cheese | 1/3 pound | |
| Neufatel Cream Cheese | 2 1/3 ounces | |
| Feta Cheese | 2 1/3 | |
| Filo Pastry Leaves | 8 sheets | |
| Butter, melted | 1/3 cup | |
| Oil, vegetable | 2 T + 2 t | |
| Egg | 1 each | |
| Sesame Seeds | 2 t |
| Recipe Name: Calabacita Lasagna |
Cooking Time: 40 min | |
| Recipe Yield: 8 Servings | Notes: | |
| Cooking Temp: 375°F |
| Ingredient | Amount | Procedures |
| No-boil lasagna noodles | 9 | 1). Heat oven to 375 degrees. Spray a 9 x 13-inch microwave safe baking dish with nonstick cooking spray and set aside. 2). Combine zucchini, corn, diced tomatoes and marinara sauce in a large bowl; set aside. 3). Combine shredded cheese and ricotta cheese in a bowl and set aside. 4). Spread 1-cup sauce mixture in prepared baking dish. Top sauce with 3 no-boil lasagna noodles, 2 cups of vegetables sauce mixture and 1 1/2-cups cheese mixture. Repeat one more layer and top with 3 more no-boil noodles, remaining cheese and sauce mixture. Cover with plastic wrap and heat in microwave oven on High heat for 10 minutes. Remove the plastic wrap and bake the lasagna in the oven on the center rack for 30 minutes or until lasagna is bubbly in center and cheese is melted. Cool lasagna for 10 minutes before cutting and serving. |
| Large Zucchini Squash, thin sliced | 2 | |
| (14.5 oz.) can Sweet Corn | 1 | |
| (14.5 oz.) can Diced Tomatoes | 1 | |
| (14.5 oz.) can Green Chiles | 1 | |
| (27 oz.) jar Marinara Sauce | 1 | |
| (8 oz.) bag Mexican Style Shredded Cheese | 1 | |
| (30 oz.) container of Ricotta Cheese: regular or skim | 1 | |
| Recipe Name: Spinach Stuffed Squash |
Cooking Time: 15 minutes or until thoroughly heated | |
| Recipe Yield: 6 to 8 | Notes: | |
| Cooking Temp: 375°F |
| Ingredient | Amount | Procedures |
| Larger yellow squash | 4 | Combine squash,1/2 teaspoon salt, and water to cover in a Dutch oven. Bring to a boil, and cook 10 minutes or until tender. Cool. Cut squash in half lengthwise, and remover seeds. Drizzle cut sides of squash evenly with 2 tablespoons melted butters; sprinkle evenly with 2 tablespoons cheese, 1/2 teaspoon salt, and pepper.Pour remaining 2 tablespoons melted butter in a large skillet oven medium to high heat, and add onion; sauté 4 minutes or until tender. Stir in cooked spinach, sour cream, red wine vinegar, and remaining 1/2 teaspoon salt. Spoon spinach mixture evenly into squashes halves. Place squash in a 13 x 9-inch baking dish. Sprinkle with breadcrumbs and remaining 6 tablespoons of cheese of cheese, and dot with cold butter.
|
| Salt | 1 1/2 t | |
| Butter or margarine, melted | 1/4 c | |
| Grated parmesan cheese | 1/2 | |
| Pepper | 1/4 t | |
| Small onion chopped | 1ea | |
| (10-ounce) frozen chopped spinach, cooked well drained | 2 | |
| Sour creme | 1 c | |
| Red wine vinegar | 2 t | |
| Dry breadcrumbs | 1/4 c | |
|
Cold butter or margarine |
1T |
| Recipe Name: Beer Cheese Soup |
Cooking Time: 40 min | |
| Recipe Yield: 7 Cups | Notes: | |
| Cooking Temp: 165 |
| Ingredient | Amount | Procedures |
| Margarine | 1/4 c | Melt Margarine in saucepan on medium heat. Stir in onions, celery, carrot, parsley and garlic. Cook 5 to 6 minutes or until vegetables are tender crisp. Stir in Flour, dry mustard and pepper, mix well. Cook 1 minute, stirring constantly. Gradually add milk and chicken broth, mix well. Cook 10-15 minutes or until soup is thickened and thoroughly heated. Add cheese and beer, cook 5-8 minutes or until cheese is melted, stir frequently , do not boil. Sprinkle with popcorn and serve. |
| onions, chopped | 1 C | |
| Celery, chopped | 1/2 C | |
| carrot, chopped | 1/2 c | |
| Fresh parsley | 1/4 C | |
| Garlic cloves | 2 | |
| AP Flour | 1/4 C | |
| Dry Mustard | 3 t | |
| Pepper | 1/8 t | |
| Milk, whole | 2 c | |
| Chicken Broth | 1 C | |
| American cheese, cubed | 12 oz | |
| Beer | 1 can | |
| Popcorn, popped | 2 C |
| Recipe Name: Chicken Chilaquiles Casserole |
Cooking Time: 30 minutes | |
| Recipe Yield: 6-8 servings | Cooking Temp: 350 |
| Ingredients | Amounts | Procedure |
| New Mexico Green Sauce |
Prepare New Mexico Green Sauce; reserve. Heat oil in 10" skillet until hot. Cook tortilla strips in oil until light golden brown, 30 to 60 seconds; drain.
Heat oven to 350F. Layer half of the tortilla strips in bottom of greased 2-qt. casserole; top with chicken, half of green sauce (2/3c.) and 1 c. of cheese. Gently press layers down into casserole. Repeat with remaining tortilla strips, sauce, and cheese. Bake until cheese is melted and golden brown, about 30 min. |
|
| Onion, large finely chopped | 1 | |
| Chiles, poblano, peeled, sliced, chopped | 4 | |
| Chile, jalapeno, seeded, chopped | 1 | |
| garlic, finely chopped | 1 clove | |
| Vegetable Oil | 2 Tbsp. | |
| whipping cream | 1/2 c. | |
| salt | 1/4 t | |
| Casserole | ||
| vegetable oil | 1/2 c. | |
| flour or corn toritillas (6" diameter), cut into 1/2" strips | 10 c. | |
| shredded cooked chicken or turkey | 2 c. | |
| shredded mozzarella cheese | 2 c. |
| Recipe Name: Vegetarian Chili |
Cooking Time: 30 minutes | |
| Recipe Yield: 4-6 servings | ||
| Cooking Temp: |
| Ingredients | Amounts | Procedure |
| TVP (texturized Vegetable Protein) | 1 c | Hydrate TVP in hot water. Let set for 10 min. sauté onion in 1 tsp. olive oil. Add remaining ingredients including hydrated TVP. Hold back 1 cup of broth and add just enough to reach desired consistency. Simmer, uncovered, 15 minutes, stirring occasionally |
| Boiling water | 7/8 c | |
| Medium Onion, chopped | 1 | |
| Kidney beans, un-drained | 15oz | |
| Whole tomatoes, un-drain | 14 1/2 oz | |
| vegetable broth | 1-2 c | |
| chili powder | 1T | |
| cumin powder | 1/2 t | |
| salt | 1/2-1t | |
| dried oregano | 1t |
Week 9 - 10/19
Laura Crisanti, Manager
| Recipe Name: Turkey Picatta |
Cooking Time: 15 minutes | |
| Yield: 4 servings | Cooking Temp: Medium heat |
| Ingredients | Amounts | Procedure |
| Turkey breast steaks | 4 |
Thaw turkey breasts. Place turkey steaks between two sheets of plastic wrap. Pound to 1/4 inch thickness.
In re-sealable plastic bag, combine flour, tarragon, salt, and pepper; mix well. Add turkey breasts; coat with flour mixture. Remove from bag shaking off any excess mixture. Melt butter in large non-stick skillet over medium heat. Add turkey breasts. Cook 4 to 5 minutes on each side or until cooked through. Remove from skillet and keep warm. Add lemon juice, white wine and capers to pan. Cook 2 minutes; Return turkey to pan to reheat. |
| flour | 1/4 cup | |
| dried tarragon | 1/2 t | |
| salt | 1/2 t | |
| ground black pepper | 1/4 t | |
| butter | 2 T | |
| white wine or chicken broth | 2 T | |
| fresh lemon juice | 2 T | |
| capers | 2 T | |
|
Recipe Name: |
|
|
Recipe Yield: 4 servings |
|
|
Cooking Temp: None |
| Ingredients | Amounts | In a large bowl, combine all ingredients, tossing to coat well. Let stand for 10 minutes for flavors to blend. |
| Chickpeas, rinsed and drained | 1 can (15 oz) | |
| Plum Tomatoes, chopped | 3 ea | |
| Roasted Red Pepper, chopped | 1 ea | |
| Small Red Onion, quartered and thinly sliced | 1/2 ea | |
| Cucumber, peeled, halved, seeded and chopped | 1/2 ea | |
| Fresh Oregano, chopped (OR Dried Oregano) |
2T Fresh OR 1 t Dried |
|
| Garlic cloves, minced | 2 ea | |
| Lemon Juice | 3T | |
| Extra Virgin Olive Oil | 2t | |
| Salt | 1/4t |
| Recipe Name:Judy's Strawberry Pretzel Salad | Cooking Time: 25 minutes | |
| Recipe Yield: 8 servings | Notes: chill for at least one hour | |
| Cooking Temp: N/A |
| Crushed Pretzels | 1 1/2 c | Preheat oven to 350 degrees F. Mix together pretzels, 4 1/2 T sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the the cooled curst. Refrigerate until set, about 30 minutes. In a medium bowl, stir |
| White Sugar | 4 1/2 T | |
| Butter, melted | 3/4 c | |
| white sugar | 1 c | |
| cream cheese, 8 oz packages | 2 | |
| frozen whipped topping, thawed, | 8 oz | |
| strawberry flavored gelatin | 6 oz | |
| boiling water | 2 c | |
| frozen strawberries | 16 oz | |
| Recipe Name: Impossibly Easy Coconut Pie |
Cooking Time: 50-55 minutes | |
| Recipe Yield: 8 servings | Notes: | |
| Cooking Temp: 350 |
| Original Bisquick mix | 1/2 c | Pre-heat oven to 350 degrees. Grease 9-inch pie plate. Stir all ingredients until blended. Pout into pie plate. Bake 50-55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie. |
| Milk | 2 c | |
| Flaked or Shredded coconut | 1 c | |
| Sugar | 3/4 c | |
| Butter or Margarine | 1/4 c | |
| Vanilla | 1 1/2 t | |
| Eggs | 4 each | |
| Recipe Name: Moist Carrot Cake |
Cooking Time: 45 minutes | |
| Yield: | Cooking Temp: 325 degrees F |
| Ingredients | Amounts | Procedure |
| All purpose flour | 2 C |
Preheat oven to 325 degrees F. Prepare a 9 x 13 inch pan. Mix together the flour, baking powder, salt, and cinnamon. Set aside.
In a large bowl, mix sugar, oil, and eggs. Beat into the flour mixture. Stir in shredded carrots, crushed pinapple, chopped nuts and flaked coconut. Pour into prepared pan. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. |
| king powder | 2 t | |
| Baking soda | 1 1/2 t | |
| Salt | 1 t | |
| Ground cinnamon | 2 1/2 t | |
| Eggs | 4 each | |
| Vegetable oil | 1 1/2 C | |
| White sugar | 2 C | |
| Shredded carrot | 2 3/4 C | |
| Crushed pineapple | 8 oz | |
| Walnuts | 3/4 C | |
| Flaked coconut | 1 C | |
| Recipe Name: Sweet Potato Pie |
Cooking Time: 45 minutes or until center is firm | |
| Recipe Yield: 8 servings | Notes: | |
| Cooking Temp: 375 |
| Sweet Potatoes | 1 1/2 lbs | Wash the sweet potatoes and place them in a pot, covered with water. Bring to a boil. When the potatoes are soft (45 min), drain, cool, and. Using a fork or potato masher, mash the potatoes in a large bowl along with butter and sugar combining well. Add the eggs. Stirs in the spices, vanilla, and milk. Pour into the pie shell. Bake at 375 for 45 minutes of until center is firm. |
| Butter, sticks, softened | 1 1/2 sticks | |
| Sugar | 2 c | |
| Eggs, beaten | 3 ea | |
| Ginger | 1/2 t | |
| Nutmeg | 1/2 t | |
| Ground cloves | 1/2 t | |
| Salt | 1/8 t | |
| Vanilla extract | 1 t | |
| Milk | 1/2 c | |
| 9 " Pie Shell | 1 |
| Recipe Name:Chick Pea salad with Parmesan | Cooking Time: | |
| Recipe Yield: 8 servings | Notes: | |
| Cooking Temp: 41° |
| Chick Peas. canned | 4 1/2 c | Mince green onion, garlic, parsley in a mini food processor. Dice red onion. In a large bowl make sauce by mixing salt, pepper, vinegar, green onion, garlic, parsley, and olive oil. Mix with a wire whisk. Place red onions in a plastic bag. Knead and squeeze bag for several minutes, until onions "weep". Drain and rinse the chickpeas in cold water. Drain well. Once the chickpeas are drained, combine them with the sauce. Add red onions and the squeezed onion liquid. Stir well. Refrigerate until serving. Add parmesan cheese before serving and stir well again. |
| Fresh Parsley, chopped | 1 T | |
| Garlic Cloves, chopped | 1 ea | |
| Green Onion, chopped | 1 oz | |
| Wine Vinegar | 1 T | |
| Olive Oil | 3 T | |
| Salt | 1/2 t | |
| Pepper | 1/8 t | |
| Red Onion, sweet, medium | 1/2 t | |
| Parmesan Cheese | 1/2 c |
| Recipe Name: Spicy Potato Wedges | Cooking Time: 30 minutes | |
| Recipe Yield: 4 servings | Notes: Recipe makes 12 wedges. 3-4 wedges per serving. 70 calories, 1g protein, 1g fat, 14g carbohydrates, 60mg sodium, 0g cholesterol, 2g fiber | |
| Cooking Temp: 350F |
| Dry mustard | 1 teaspoon |
1. Preheat oven to 350F. In a small mixing bowl, stir together mustard, paprika, thyme, and cayenne. Whisk in oil and soy sauce.
2. Brush spice mixture over potato wedges and place skin side down on a nonstick baking sheet. Bake for about 30 minutes, or until tender. If desired, broil for an additional 1 to 2 minutes to crisp and brown further. |
| Paprika | 1 teaspoon | |
| Fresh thyme (or dry) | 1 1/2 teaspoons (1/2 tsp) | |
| cayenne pepper (for spicer, double) | 1/4 teaspoon | |
| Olive oil | 1 tablespoon | |
| Soy sauce | 2 teaspoons | |
| Sweet potatoes or yams, cut in 6 wedges each | 2 medium |