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| Recipe Name: Herb Parmesan Bread | Cooking Temperature: 350F | |
|
Recipe Yield 1 loaf Cooking Time: 40-60 minutes |
Helpful Hints preheat oven to 350F |
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Warm Water | 2c |
1. Dissolve dry yeast in warm water with sugar in a large bowl 2. Add remaining ingredients except for the 1T parmesan cheese. Stir with a wooden spoon 3. Gradually add flour. When all ingredients are combined well, turn dough out onto a floured surface and knead until soft, very sticky, and well blended 4. Place in a greased 9x5x3 bread loaf pan 5. Cover with greased plastic wrap and let rise 45 minutes. Punch down the loaf, and let rise again until double about 1/2 hour. 6. Top the loaf with the 1T parmesan cheese 7. Bake at 350F for 40-60 minutes or until brown outside and hollow sounding on the inside when thumped. If browning too fast, cover with foil for the duration of baking time. 8. Remove from pan and cool. Cut into 16 wedges |
| Dry Yeast-fast rising | 2 pkg | |
| Sugar | 2T | |
| Salt | 2t | |
| Margarine, softened | 2T | |
| Parmesan Cheese, grated | 1/2 c | |
| Oregano | 1 1/2 T | |
| Flour | 4 1/4 c | |
| Parmesan Cheese | 1T | |
| Recipe Name: Parmesan Zucchini Sticks | Cooking Temperature: 375 F | |
| Recipe Yield: 24 sticks | Helpful Hints: Coat baking sheets with nonstick cooking spray. | |
| Cooking Time: 20 min. | ||
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Medium zucchini, ends trimmed | 3 medium (about 1 lb.) |
1. Preheat the oven to 375 F. Coat a baking sheet with nonstick spray.
2. Quarter each zucchini lengthwise and then cut each quarter in half crosswise to make 24 pieces that are each about 3'' long. 3. In a shallow bowl, beat together the egg whites and water. 4. In another shallow bowl, combine the flour, cheese, bread crumbs, garlic powder, and pepper and toss gently. 5. Dip the zucchini pieces into the egg white mixture to coat then roll in the bread crumb mixture to coat. Place the zucchini on the prepared baking sheet. Bake for 20 minutes, or until golden brown. |
| Egg whites | 3 | |
| Water | 1/2 t | |
| Flour, AP | 1/2 c | |
| Parmesan cheese, freshly grated | 1/2 c | |
| Dry bread crumbs, seasoned | 1/2 c | |
| Garlic powder | 1/2 t | |
| Black pepper, ground | 1/4 t |
| Recipe Name: Stuffed Fish with a Lemon Dill Sauce | Cooking Temperature: 350 F | |
| Recipe Yield: 6 | Helpful Hints: Vegetable base can be bought at Jewel in the soup aisle. | |
| Cooking Time: 20 minutes |
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Stuffing Mixture | For stuffing mixture 1) Wash, clean, and dice vegetables. Set aside. Combine warm water and vegetable base and set aside. 2) Pre-heat 10-in skillet. Saute onions in margarine until tender. 3) In preheated large pot, combine onions, margarine, celery, stuffing mix, first listed salt and pepper, and vegetable broth mixture. Avoid over mixing, which causes dressing to be soggy and compact. For sauce4) Mix lemon juice, vegetable oil, salt, and pepper. Dip the fillets in the mixture. Lay on a cookie sheet. For fish 5) Scoop 2 T of the stuffing on to each fillet. Roll fillet around the stuffing and skewer using a plain wooden toothpick. Place on a well greased cookie sheet. Bake at 350 F for 20 minutes or until fish flakes. DO NOT OVERCOOK! 6) Pour dill sauce (recipe below) over fillets. 7) Place a lemon slice on each fillet. For dill sauce 1) In a saucepan, combine the shallots, garlic, wine, and lemon. and bring to a boil. 2) Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. |
|
| Onion, diced | 1/8 c | |
| Margarine | 2 1/4 oz | |
| Celery, diced | 1/2 c | |
| Water, warm | 1/2 c | |
| Vegetable base | 1/2 t | |
| Salt | 1/4 t | |
| Pepper, black ground | pinch | |
| Stuffing mix, dried | 5 1/2 oz | |
| Sauce | 1 T | |
| Lemon juice | 2 1/2 T | |
| Vegetable oil | 3/4 t | |
| Salt | 2 T | |
| Pepper, black ground | pinch | |
| Fish fillets- red snapper, sole, halibut, or cod can be used | 6 ea | |
| Dill Sauce | ||
| Shallots, minced | 1/2 c | |
| Garlic, minced | 1 t | |
| Dry white wine | 1/2 c | |
| Lemon | 1, juiced | |
| Fresh dill, chopped | 1/4 c | |
| Dijon mustard | 1 t | |
| Heavy cream | 1/2 c | |
| Unsalted butter, cubed | 5 T | |
| Salt and pepper | To taste | |
| Lemons, sliced in rounds | 6 slices | |
| Recipe Name: Apple Crisp | Cooking Temperature: 375 F | |
| Recipe Yield 6 | Helpful Hints | |
| Cooking Time:1 hr |
| INGREDIENTS | AMOUNTS | PROCEDURES |
| peeled, sliced cooking apples | 6 | Heat oven to 375 degrees F. Place apples in a 8 or 9-inch square pan. Sprinkle with lemon juice and water. In a small bowl, combine remaining ingredients until crumbly; sprinkle over apples. Bake at 375 degrees for 40-45 minutes until apples are tender. Let cool, and serve. |
| lemon juice | 1T | |
| water | 1 T | |
| brown sugar, firm packed | 3/4 C | |
| All Purpose flour | 1/2 C | |
| Rolled oats | 1/2 C | |
| cinnamon (if desired) | 1 t | |
| margarine (or butter) | 1/2 C | |
| Recipe Name: Lentil Squash Soup | Cooking Temperature: Simmer | |
| Recipe Yield: 8 | Helpful Hints: This soup is easy and delicious! For variations: try adding 1 1/2 t curry powder or 1/2 c whole wheat couscous or 1/2 c cooked brown rice. | |
| Cooking Time: 35 minutes |
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Onion, medium, chopped | 1 ea |
Saute onions in 5 - 6 T of vegetable broth until onions are soft.
Rinse lentils. Add lentils, remaining vegetable broth and water to onions. Bring to a simmer, cover loosely and cook until lentils are tender, about 25 minutes. Stir in squash, tomatoes, salt and pepper. Simmer for 10 minutes. Serve hot. |
| Red lentils, rinsed | 1 1/4 c | |
| Vegetable broth | 1 qt | |
| Water | 2 c | |
| Squash, frozen, pureed, winter, thawed | 1 - 12-oz pkg | |
| Tomatoes, canned, diced, no salt | 1 - 14.5 oz can | |
| Salt and pepper | to taste | |
| Recipe Name: Apricot Bars | Cooking Temperature: 350 F | |
|
Recipe Yield: 18 Bars Cooking Time: 35-40 minutes |
Helpful Hints |
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Butter | 3/4 C |
1) Preheat oven to 350 F. Grease a 9-inch square pan. In a medium bowl, beat butter until creamy with an electric mixer on medium speed. Beat in granulated sugar and and brown sugar. Stir in flour mixed with baking soda and salt until crumbly.
2) Measure out and reserve 1 cup crumb mixture. Press remainder over bottom of prepared pan. 3) In a small bowl, stir together apricot preserves and lemon juice. Spread into pan, leaving a 1/4 inch border all around edges. Sprinkle remaining crumbs evenly on top. 4) Bake 35-40 minutes, until lightly browned. Remove pan to a wire rack and let cool completely before cutting into 18 bars. |
| Granulated Sugar | 1/2 C | |
| Light Brown Sugar | 1/3 C | |
| Flour | 2 C | |
| Baking Soda | 1/4 t | |
| Salt | 1/4 t | |
| Lemon Juice | 1 T | |
| Apricot Jam | 3/4 C | |
| Recipe Name: Cheesecake Factory Pumpkin Cheesecake | Cooking Temperature: 375° | |
| Recipe Yield 8 slices | Helpful Hints: | |
| Cooking Time: 1 hour 30 minutes |
| INGREDIENTS | AMOUNTS | PROCEDURES |
| graham cracker crumbs | 1 1/2 Cups |
1. Preheat the oven to 350 degrees F. 2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly. 3. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. You don't want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill it. 4. In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth. 5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy. 6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool. 7. When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Serve with a generous portion of whipped cream on top. |
| butter melted | 5 Tablespoons | |
| sugar | 1 Cup | |
| cream cheese, softened | 3 -8 oz packages | |
| vanilla | 1 teaspoon | |
| canned pumpkin | 1 Cup | |
| eggs | 3 | |
| cinnamon | 1/2 teaspoon | |
| nutmeg | 1/4 teaspoon | |
| allspice | 1/4 teaspoon | |
| whipped cream | ||
| Recipe Name: Aunt Sara Jo's Cranberry Orange Muffins | Cooking Temperature: 375° | |
| Recipe Yield 8 slices | Helpful Hints: | |
| Cooking Time: 25 minutes |
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Dried cranberries | 1 Cup | Put the cranberries and orange juice in small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside. Sift the flour, baking powder, and salt into a medium and set aside. Using a mixer cream the butter, orange extract, and 2/3 C of sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs one at a time, beating well after each addition. Fold the flour in 3 parts into the butter mixture alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly among the well sprayed muffin tin and sprinkle the tops with sugar. Bake at 375* F, until golden brown for about 25 minutes. Cool muffins in the pan on a rack. |
| Orange Juice | 1/4 Cup | |
| All-purpose flour | 2 Cups | |
| Baking powder | 2 teaspoons | |
| Salt | 1/4 teaspoon | |
| Unsalted butter, softened | 1/2 Cup | |
| Orange Extract | 1 teaspoon | |
| Granulated Sugar | 2/3 Cup, plus 1 Tablespoon for topping | |
| Large eggs | 2 | |
| Milk | 1/2 Cup | |
| Recipe Name:Apple Danish Cheesecake | Cooking Temperature: 350 F | |
| Recipe Yield 8-10 servings | Helpful Hints | |
| Cooking Time: 40-45 minutes |
| INGREDIENTS | AMOUNTS | PROCEDURES |
| all-purpose flour | 1 cup |
1). In a small bowl, combine flour, almonds and sugar; cut in butter until crumbly. Add extract. Shape dough into a ball; place between two sheets of waxed paper. Roll out into a 10-inch circle. 2). Transfer to a greased 9-inch springform pan; gently press dough against the bottom and up the sides of pan. Refrigerate for 30 minutes. 3). In a mixing bowl, beat cream cheese, sugar and cream of tartar until smooth. Add egg; beat on low just until combined. Pour over crust. 4). In a bowl, combine brown sugar, flour and cinnamon. Add apples and stir until coated. Spoon over the filling. Sprinkle with almonds. 5). Bake at 350*F (175*C) for 40 to 45 minutes or until golden brown. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight and remove sides of pan. |
| ground almonds | 1/2 cup | |
| granulated sugar | 1/4 cup | |
| cold butter | 1/2 cup | |
| almond extract | 1/4 t | |
| Filling: | ||
| cream cheese, softened | 1 (8 ounce) package | |
| granulated sugar | 1/4 cup | |
| cream of tartar | 1/4 t | |
| large egg | 1 each | |
| Topping: | ||
| Firmly packed brown sugar | 1/3 cup | |
| all-purpose flour | 1 T | |
| ground cinnamon | 1 t | |
| thinly sliced peeled tart apples | 4 cups | |
| slivered almonds | 1/3 cup |
| Recipe Name: Apple Cheese Gelatin Salad | Cooking Temperature: N/A | |
| Recipe Yield: 6 servings | Helpful Hints: | |
| Cooking Time: 60 minutes |
| INGREDIENTS | AMOUNTS | PROCEDURES |
| 4 serving size package of sugar-free lemon-flavored gelatin | 1 package |
1. In a medium mixing bowl, dissolve the lemon-flavored gelatin in the boiling water. Stir in the cold water. Chill about 45 minutes or until partially set (the consistency of unbeaten egg whites).
2. Fold the chopped apple, cheddar cheese, and celery into the gelatin mixture. 3. Pour gelatin mixture into a 3-cup jello mold or into four 6-ounce custard cups. 4. Cover and refrigerate for at least 3 hours or until firm. Unmold onto plate(s) lined with lettuce (if desired). Garnish with apple slices (if desired). |
| water, boiling | 1 cup | |
| water, cold | 3/4 cup | |
| red apple, chopped | 2/3 cup | |
| cheddar cheese, reduced-fat, shredded | 1/3 cup | |
| celery, chopped, fresh | 1/4 cup | |
| lettuce, leaf (optional garnish) | 6 each | |
| red apple, sliced (optional garnish) | 1/4 cup | |
| Recipe Name: Banana Blueberry Bread | Cooking Temperature: 350 degrees | |
| Recipe Yield: 12 | Helpful Hints | |
| Cooking Time: 50 mins. |
| INGREDIENTS | AMOUNTS | PROCEDURES |
| flour | 1 3/4 C | Preheat oven to 350 degrees. Grease a 9 in. loaf pan, set aside. In a large bowl sift together flour, baking powder, salt and baking soda; set aside. In a medium bowl cream butter and gradually beat in sugar until light and fluffy. Beat in eggs, one at a time. Add flour mixture to butter mixture alternately with the banana. Gently stir in blueberries. Pour into loaf pan and bake for 50 minutes or until a tester inserted in the center comes out clean. Turn out of the pan and cool on wire rack. |
| baking powder | 2 t | |
| salt | 1/2 t | |
| baking soda | 1/4 t | |
| butter, softened | 1/3 C | |
| sugar | 2/3 C | |
| eggs | 2` | |
| mashed banana | 1 C | |
| blueberries | 1 C | |
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| Recipe Name: Irish Beef Stew | Cooking Temperature: Med-High heat | |
| Recipe Yield: 4-6 servings | Helpful Hints | |
| Cooking Time: 2 hours |
| INGREDIENTS | AMOUNTS | PROCEDURES |
| vegetable oil | 1/4 cup | Heat oil in heavy large pot over medium-high heat. Add beef and sauté until brown, about 5 minutes. Add garlic and sauté for about 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir. Bring mixture to a boil. Reduce heat to medium-low, then cover and simmer for 1 hour, stirring occasionally. Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion, carrots. Sauté vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until beef and vegetables are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew into serving bowl. Sprinkle with parsley and serve. |
| stew beef, cut into 1 inch pieces | 1 1/4 lbs | |
| garlic cloves, minced | 6 cloves | |
| beef stock or canned broth | 8 cups | |
| tomato paste | 2 Tbsp | |
| sugar | 1 Tbsp | |
| thyme, dried | 1 Tbsp | |
| Worcestershire sauce | 1 Tbsp | |
| bay leave | 2 leaves | |
| butter | 2 Tbsp | |
|
Russet potatoes, peeled, cut into 1/2 inch pieces |
3 lbs | |
| onion, large | 1 onion | |
| carrots, peeled, cut into 1/2 inch pieces | 2 cups | |
| parsley, fresh | 2 Tbsp |
| Recipe Name: Cashew Chicken | Cooking Temperature: 160 degrees | |
| Recipe Yield: Serves 3 to 4 | Helpful Hints | |
| Cooking Time: 30 minutes |
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Boneless chicken breasts, skinned and cut into 1/2 inch cubes | 8 ounces (225 g) |
Add Marinade ingredients to the chicken cubes, mixing with chopsticks and adding the cornstarch last. Allow the chicken to marinate in the refrigerator for 15-20 minutes. While chicken is marinating, mix together the dry sherry and light soy sauce and set aside.
Heat the wok and add oil ( leaving 1 Tbsp of oil for later). When the oil is ready, add the chicken cubes and stir-fry on medium heat, stirring quickly to ensure that the chicken does not stick to the wok, until it turns white. Remove the chicken from the wok and set aside. Clean the wok with a paper towel and add 1 Tbsp of oil. When the oil is ready, add the cashews and stir-fry them for about 1 minute. Add the chicken and the sherry/soy sauce mixture. Stir-fry the dish for about another 2 minutes. If you don't like raw spring onions, you can add them to the dish at this time. Otherwise, remove the dish from wok, garnish with springs onions, and serve. |
| Marinade: | ||
| Egg white | 1 each | |
| Salt | 1 tsp | |
| Cornstarch | 1 tsp | |
| Cooking oil (vegetable or peanut) | 5 fluid ounces (150 ml) | |
| Cashew nuts | 2 ounces (50 g) | |
| Dry sherry or rice wine | 2 tsp | |
| Light soy oil | 1 Tbsp | |
| Spring onions, finely chopped as garnish | 1 Tbsp | |
Manager: Jennifer Klotz
Week 8: Tuesday - 3/29/05
Theme:
Dreaming of Summer
| Recipe Name: Blueberry Angel Dessert | Cooking Temperature: refrigerate | |
| Recipe Yield: 12 - 15 servings | Helpful Hints: none | |
| Cooking Time: refrigerate for 2 hrs. |
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Cream cheese, softened | 1 package (8 oz.) |
In a large mixing bowl beat the cream cheese and sugar.
Fold in whipped topping and cake cubes. Spread evenly into an un-greased 13-in. x 9-in. x 2 in. dish. Top with pie filling. Cover and refrigerate for at least 2 hours before cutting into squares. |
| Sugar, confectioners | 1 cup | |
| Frozen Whipped Topping, thawed or whipped cream | 1 carton (8 oz.) | |
| Prepared angel food cake, cut into 1 inch cubes | (14 oz.) | |
| Blueberry pie filling | 2 cans (21 oz. each) | |
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|
Manager: Leanna Rak
Week 8: Thursday, March 31, 2005
Theme:
Taste of New Orleans
| Recipe Name: Green Onion and Mushroom Soup | Cooking Temperature: 160 degrees F. | |
| Recipe Yield 4 - 6 | Helpful Hints | |
| Cooking Time: 20 minutes |
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Green onions | 2 c |
Coarsely chop green onions and mushrooms. Set mushrooms aside.
Coat pot with nonstick spray and melt margarine. Add coarsely chopped green onions, white pepper, and cayenne pepper. Cook for 10 minutes, stirring occasionally. Add flour. Gradually stir in chicken base and water. Bring to a boil. Reduce heat and cook an additional 10 minutes. Using hand blender, puree soup. Add mushrooms and heat an additional 10 minutes. Garnish with nonfat, plain yogurt and thinly sliced green onions. |
| Mushrooms | 1/2 c | |
| Margarine | 1 T + 1 t | |
| White Pepper | 1/8 t | |
| Cayenne Pepper | 1/8 t | |
| AP Flour | 1 T | |
| Chicken Base | 2 t | |
| Water | 2 1/3 c | |
| Yogurt, Plain Non-fat | 3/4 c | |
| Recipe Name: baked salmon and white wine | Cooking Temperature: 400F | |
| Recipe Yield: 4-6 servings | Helpful Hints | |
| Cooking Time:20 minutes |
| INGREDIENTS | AMOUNTS | PROCEDURES |
| fresh salmon fillets | 3-4lbs |
1. Rinse salmon and pat dry. Make 3 shallow diagonal cuts in both sides of the fish. Brush salmon inside and out with melted margarine, dust with flour and sprinkle with salt and pepper.
2. Place salmon in greased baking dish; add white wine to baking dish. Bake uncovered at 400F for 20 minutes or until fish flakes easily, basting occasionally with pan drippings. Transfer salmon to a serving dish. |
| margarine, melted | 1/4 c | |
| flour, all purpose | 1T | |
| pepper, black, ground | 1/8 t | |
| salt, table | 1/8t | |
| white wine, dry | 2c | |
| Recipe Name: Zucchini Bread | Cooking Temperature: 35 Degrees F | |
| Recipe Yield 16 to 18 servings | Helpful Hints | |
| Cooking Time: 1 hour |
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Granulated Sugar | 1 1/2 cups | Combine sugars, oil, and eggs and mix. In another bowl, mix flour, baking powder, soda, salt, and cinammon. Add to sugar/oil/egg mixture to moisten. Carefully fold in zucchini and nuts. Divide mixture into 2 greased loaf pans. Bake for 55 minutes or until done. |
| Brown Sugar | 1/3 cups | |
| Vegetable Oil | 3/4 cups | |
| Eggs | 2 | |
| Flour | 2 cups | |
| Baking Powder | 3/4 tsp. | |
| Baking Soda | 3/4 tsp. | |
| Salt | 1/2 tsp. | |
| Cinnamon | 2 1/2 tsp. | |
| Zucchini | 1 1/2 cups | |
| Walnut Pieces | 3/4 cups |
| Recipe Name: Chilled Cucumber & Dill Soup | Cooking Temperature: | |
| Recipe Yield 6 | Helpful Hints | |
| Cooking Time: |
| 3 cucumbers, peeled, seeded and chopped | Method: Place cucumbers onion, dill and chicken stock in a saucepan. Bring to a boil over moderate heat, turn down to a simmer and cook until soft. Allow to cook then puree in a food processor. Return to saucepan, add cream and reheat slowly. Do not boil. Serve garnished with dill. |
|
| 1 onion, chopped | ||
| 2 tablespoons chopped dill | ||
| 3 cups chicken stock | ||
| 1/2 cup heavy cream | ||
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Butter or margarine | 1 C |
Preheat oven to 375 F. Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until light and fluffy. Blend vanilla. Add flour, cereal, and salt; stir until well blended.
Shape dough into 1-inch balls. Place on ungreased baking sheets. Make as indentation in the center of each ball. Bake 12 to 15 minutes until golden brown. Remove from baking sheets. Cool on wire racks. Fill indentations with jam. |
| Powdered sugar | 3/4 C | |
| Vanilla | 1 1/4 t | |
| Flour, AP | 1 3/4 C | |
| POST Raisin Bran Cereal | 1 1/2 C | |
| Salt | 1/4 t | |
| Strawberry Jam | 3/4 C | |