Royal Chef Recipes Mystery Recipe Ingredients: 1 C. sugar 1 C. water 1 egg ¼ C. milk ½ stick (¼ C.) butter 4 ½ t. cocoa powder ¼ t. salt 1 C. flour 1 ½ C. rolled oats ¼ C. peanut butter ½ t. vanilla ¼ C. chopped walnuts (optional) ½ C. coconut (optional) Directions: 1. Set oven to 350 degrees 2. Take out two large mixing bowls 3. Omit the third ingredient 4. Microwave the water for one minute 5. Put the sugar, milk, butter, cocoa, and salt in a large saucepan 6. If you have already measured the flour, dump it back into the flour canister 7. Heat the ingredients in the saucepan to a boil for one minute 8. At the bottom of this sheet, write down what you ate last night 9. Remove saucepan from the heat, stir in the remaining ingredients. Omit ingredients two, three, and eight before starting this experiment 10. If you got bowls out, please put them away 11. Drop mixture in tablespoon size drops onto parchment paper 12. Only do steps five, seven, nine, eleven and twelve. 13. Makes 48 _________________________ 14. What I ate last night ___________________________ ? Banana Boats Today you will be making banana boats. You must wear your aprons at all times today. To further your exploration you would want to send ONE of your kitchen mates quietly to an area near the student store. Only those who act like a lady or gentleman will be granted help from the appointed person. You will find someone there who will be willing to give you an ingredient. Make sure you get enough for your kitchen mates. This will make your banana boat a true success. Ingredients needed: 1 banana per person ½ chocolate bar per person ¼ C marshmallows per person Sprinkle of coconut Aluminum foil 1. Preheat oven to 350 2. Slice the banana open down the middle (not all the way through), like a boat. Leave the peel on. 3. Put the banana on top of the foil. 4. Break the chocolate bar into pieces and place on top of the banana. To get the chocolate, you need to read an inspirational quote by Thomas Jefferson to the appointed person. 5. Sprinkle the marshmallows over the chocolate and banana 6. If you wish to have coconut, sprinkle some on top 7. Wrap the whole banana and put in the oven. 8. To find out how long it takes to cook, you need to check out the area where dirty laundry goes. The foil is located on the prep station counter. This is the same location you will find it for future labs. You need to send only one person, or your grade will be deducted. When you are getting your foil, you need to pull off a 12 inch piece for each kitchen member Thomas Jefferson delivered a quote to my mailbox in the main office this morning. My mailbox is located above my name, not below. Good luck! Breakfast Cookies Please cut recipe in half before starting! Yield 24 cookies 375 10-12 minutes 1. With a wooden spoon cream together 1 ½ C. shortening 1 C. brown sugar 1 C. sugar 2. Add the following and mix until smooth: 4 eggs 2 t vanilla 3. Combine the following and add to shortening mixture: 4 C flour 2 t. baking powder 2 t. soda 2 t. salt 4. In a separate bowl combine: 2 c coconut 2 c breakfast flakes 2 c raisins 2 c oatmeal 5. Add to flour and shortening mixture and mix. You may need to use your hands. 6. Measure dough into a ¼ c measure and place on a cookie sheet. Flatten with your hand. Bake at 375 for 10 - 12 minutes. Breakfast Smoothies Ingredients 1 banana ½ C. strawberries (about 6) 1 T. honey ½ C. yogurt (plain low fat, nonfat, or full) 1/3 C. juice (orange, apple, cranberry, etc.) Directions: 1. Peel banana, cut into 3 pieces 2. Wash strawberries, cut off their stems with a paring knife 3. Put all the ingredients into a blender 4. Turn the blender on high speed and blend until smooth 5. Pour the smoothie into a glass and enjoy! Orange Julius Ingredients: 1 C. orange juice 1 C. water 2 pasteurized eggs ¾ t. vanilla extract ¼ C. granulated sugar 1 C. ice, heaping Directions: Combine all ingredients in a blender and set on high speed for one minute. Yield 2 drinks Strawberry Orange Julius Ingredients: 1 C. orange juice 1 C. strawberries 1/4 C. sugar 1 tsp vanilla 1 C. ice cubes ½ C. water Directions: Combine ingredients in blender and blend until smooth. Peanut Butter & Jelly Smoothie Ingredients: 2 cups milk 2 tablespoons blackberry jelly 2 tablespoons peanut butter 1 bananas, frozen and chunked 2 tablespoons honey 2 teaspoons wheat germ Directions: In a blender combine milk, jelly, peanut butter, banana, honey and wheat germ. Blend until smooth. Mini Pizzas Your personal nutrition is important. Using what you know already about your nutritional needs, you will be designing a personalized healthy snack. Preparing a healthy pizza snack: 1. Start with a crust made of whole or enriched grains: English muffin 2. Spread crust with pizza sauce. To make sauce, add some Italian spices to tomato sauce 3. Top with at least 1 ingredient from the remaining food groups: a. Milk: ¼ C Mozzarella or Cheddar cheese b. Meats & Beans: Pepperoni, ham, cooked Italian sausage, cooked chicken c. Vegetables: onions, mushrooms, broccoli, green peppers, olives d. Fruit: pineapple or fresh tomatoes 4. Bake at 350 for 8-10 minutes, or until cheese is melted and meat is thoroughly cooked Black Bean Quesadillas Yield: 4 Servings Ingredients: 1 lb boneless skinless chicken breast, cubed ¼ C onion, chopped ½ C black beans, drained ¼ C tomato, cubed ½ C salsa 1 C shredded cheese 4 flour tortillas 1/3 C sour cream chili powder vegetable oil cooking spray Directions: 1. Cut chicken into small cubes 2. Sauté chicken over med-high heat until chicken is no longer pink. 3. Add onions and sauté until transparent 4. Distribute beans evenly between 5 tortillas and spread to about 1/4 inch of the edge. 5. Distribute cooked chicken and onion over beans, and sprinkle with cheese. 6. Fold the tortilla over and cook quesadillas over med-high heat until golden brown, flipping once. 7. You can use vegetable oil or cooking spray when cooking quesadillas. 8. While cooking quesadillas, mix sour cream with chili powder and other seasonings to taste. Drop Biscuits Ingredients 2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 tablespoon white sugar 1/2 cup chilled butter, diced 1 1/4 cups whole milk Directions 1. Preheat an oven to 450 degrees F 2. Mix flour, baking powder, salt, and sugar in a bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add milk a little at a time, stirring lightly between additions. 3. Drop the batter by spoonfuls onto a cookie sheet, and bake for 12 to 15 minutes, until the tops are golden. Banana Bread Ingredients: ¾ C. sugar ½ C. margarine or butter, softened 2 eggs 1 C. (2 medium) mashed, ripe bananas 1/3 C. milk 1 t. vanilla 2 C. all-purpose flour ½ C. chopped nuts, if desired 1 t. baking soda ½ t. salt Directions: 1. Heat the oven to 350 degrees. Grease bottom of a 9X5 or 8X4 loaf pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs, beat well. Add bananas, milk and vanilla; blend well. 2. In small bowl, combine flour, nuts, baking soda and salt; mix well. Add banana mixture; stir just until dry ingredients are moistened. Pour into greased pan. 3. Bake at 350 degrees for 50-60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool 1 hour. Wrap tightly and store in refrigerator. Muffins Lemon poppy seed Muffins (Kitchen 1) Ingredients 2 cups all-purpose flour 3/4 cup white sugar 1/4 cup poppy seeds 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 eggs 1 cup lemon flavored yogurt 1/4 cup vegetable oil 1 tablespoon grated lemon zest 1/3 cup lemon juice 3 tablespoons white sugar Directions: 1. Preheat oven to 400 degrees F. Place muffin cups in muffin tins. 2. Combine the flour, 3/4 cup white sugar, poppy seeds, baking powder, baking soda and salt. 3. In a separate bowl mix the eggs, yogurt, vegetable oil and lemon zest. Blend well and pour over the flour mixture. Mix until just combined. Do no overmix! 4. Spoon batter evenly between the prepared muffin cups. Bake at 400 degrees F for 20 minutes. 5. Combine the lemon juice with the remaining 3 tablespoons white sugar. Stir into sugar dissolves. 6. Once the muffins are baked pierce the tops several times with a toothpick. Slowly pour about 1 tablespoon of the lemon juice and sugar mixture over the tops of each muffin. Let muffins cool in pans for 10 minutes before removing them from the tin. Blueberry buttermilk Muffins (Kitchen 2) Ingredients: 1/2 cup unsalted butter 1 1/4 cups white sugar 1/2 teaspoon salt 2 eggs 2 cups all-purpose flour, divided 2 teaspoons baking powder 1/2 cup buttermilk 1 pint fresh blueberries - rinsed, drained and patted dry 2 tablespoons white sugar Directions: 1. Position rack in the middle of oven. Preheat oven to 375 degrees F. In your muffin tins, line with paper liners. 2. In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar. 3. Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped. Raspberry-Lemon Muffins with Streusel Topping (Kitchen 3) Ingredients: 1/2 cup low-fat vanilla yogurt 3 tablespoons oil 1 tablespoon fresh lemon juice 2 egg whites 1 1/2 cups flour 3/4 cup sugar 2 teaspoons baking powder 1 teaspoon grated lemon peel 1/4 teaspoon salt 1 cup frozen raspberries (not in syrup) Streusel topping: 1/4 cup sugar 2 tablespoons flour 1 tablespoon butter Directions: 1. In a small bowl combine yogurt, oil, lemon juice, and egg whites; blend well. 2. In a medium bowl combine the 1 1/2 cups flour, 3/4 cup of sugar, baking powder, lemon peel, and salt; mix well. 3. Stir in frozen raspberries. 4. Add yogurt mixture to flour mixture stirring just until dry ingredients are moistened--one direction only for muffins. 5. Line muffin tins with cupcake papers (or just spray the tins and use them as is). 6. Spoon batter evenly into the papers. 7. In a small bowl make the streusel topping using the 1/4 cup sugar, 2 tablespoons flour, and 1 tablespoon butter, using a fork till crumbly. 8. Sprinkle evenly over batter in muffins tins before baking. 9. Bake at 400 degrees for 16-20 minutes or until muffins are golden brown. . Coffee Cake Muffins (Kitchen 4) Ingredients For the Muffins 1/2 cup butter, room temperature 1 3/4 cups all-purpose flour (spooned and leveled) 2 t. baking powder 1 t. baking soda 1 cup sour cream 1 cup granulated sugar 1 t. pure vanilla extract 2 large eggs For the Streusel Topping 1 cup packed dark-brown sugar 1 cup all-purpose flour, (spooned and leveled) 1/2 t. ground cinnamon 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces Directions 1. Prepare streusel topping: In a medium bowl, stir together brown sugar, and flour. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use. 2. Preheat oven to 350 degrees. Prepare muffins cups with paper liners. In a small bowl, whisk together flour, baking powder, and baking soda; set aside. 3. Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat flour mixture into butter mixture. 4. Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then remaining batter, and top with streusel. Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely. Chocolate Chunk Banana Muffins (Kitchen 5) Ingredients 1 3/4 cups all-purpose flour 3/4 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 egg 1/2 cup vegetable oil 1/2 cup plain yogurt 1 teaspoon vanilla extract 1 cup mashed ripe bananas 3/4 cup semisweet chocolate chips Directions 1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Chocolate Chocolate Chip Muffins (Kitchen 6) Ingredients: 2 eggs 1/2 cup oil 1 cup milk 1 teaspoon vanilla 1 3/4 cups plain flour 1/2 cup sugar 1/4 cup cocoa 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup semi-sweet chocolate chips extra chocolate chips, to sprinkle on top Directions: 1. Preheat oven to 400 degrees and prepare muffin pan by greasing or fill with paper liners. 2. In large bowl mix the eggs, oil, milk and vanilla. 3. In smaller bowl mix the flour, sugar, cocoa, baking powder, salt and chocolate chips. 4. Combine wet and dry mixtures and fold together gently until just mixed. 5. Spoon into prepared pan and sprinkle choc chips of top of each. Bake at 400 degrees for 15- 20 minutes. 6. Remove from pan and cool on rack. Cinnamon Rolls Mix together and proof for 15 minutes: 1 C warm water 2 T yeast ¼ c sugar Then add 1t salt 1 egg 1/3 c oil 3 ½ c flour Mix and knead, shape into a ball. Let rise 10 minutes On lightly floured surface roll dough into rectangle (6x12) Brush on 2 Tb melted butter and sprinkle with ½ cup brown sugar, ½ cup white sugar and 1Tb cinnamon, ½ c chopped walnuts if desired. Roll length wise tightly then slice into 1” – 1 ½” rolls and place in pan. Bake 425 10-15 minutes. Salsas Watermelon salsa (Kitchen 1) Ingredients: 2 Cups peeled, diced seedless watermelon 2 Tbsp. diced sweet yellow onion 1 tsp. finely diced jalapeno pepper ½ Cup diced yellow, orange, or red pepper 1 ½ tsp. minced garlic ½ Cup chopped cilantro Juice of 2 limes 1 tsp. grated lime zest 2 Tbsp. olive oil Salt and pepper to taste Directions: Combine all ingredients in a large bowl. Stir gently and season with salt and pepper. Allow to sit for flavors to develop. Serve with chips. Pico de Gallo with Cabbage (kitchen 2) Ingredients: ½ head cabbage 1 large red onion, diced 4 Roma tomatoes, seeded and chopped 1 bunch of cilantro, leaves chopped 3 limes ¼ Cup sliced pickled jalapenos with 2 Tbsp. juice 2-3 Tbsp red wine vinegar ¼ tsp. cayenne pepper ¼ tsp. chili powder ¼ tsp. pepper ¼ tsp. salt (last 4 ingredients can be adjusted to taste) Directions: Slice the cabbage into thin strips and chop if desired. Add to mixing bowl. Add onion to cabbage. Add chopped tomatoes, juice of limes, and cilantro leaves. Add remaining ingredients, adjusting taste as desired. Serve with chips. Avocado Salsa (Kitchen 3) Ingredients: 1 can black eyed peas, drained and rinsed 1 can shoepeg corn, drained 1 jar pimentos 3 avocados, firm but not hard, diced ½ red onion chopped Dressing: ½ C vegetable oil ¼ C white wine vinegar ¼ C red wine vinegar ½ C granulated sugar 2-4 Tbsp. Tiger Sauce Directions: Combine peas, corn, pimentos, avocados, and onion in a bowl. Add oil immediately. Add the rest of the dressing ingredients and stir until combined. Serve with chips. Indian Katchumber (Kitchen 4) Ingredients: 1 Cup diced seedless cucumber (peeled) 1 Cup diced tomatoes (seeded) ½ Cup diced onion 1 finely chopped jalapeño pepper (seeded) 2 Tbsp. coarse chopped cilantro 2 Tbsp. fresh lime juice 1 tsp. Cumin Salt and pepper to taste Directions: Mix together and let stand (an hour or more for best results). Serve with chips Jicama Salsa (kitchen 5) Ingredients: 1 Cup Jicama, peeled cut into ¼ inch dice 1 Cup pineapple, cut into ¼ inch dice ¼ Cup red bell pepper cut into ¼ inch dice 1 clove of garlic, minced 1 Serrano chile, minced 2 T Cilantro, chopped 1T Fresh lime juice Salt to taste Black pepper to taste Directions: Combine all ingredients in a bowl, season to taste with salt and black pepper. Refrigerate for 30 minutes prior to serving. Serve with chips Pico de Gallo (Kitchen 6) Ingredients: Chop 6-8 Roma tomatoes (take seeds and juice out) Dice ½ red onion Mince 1 jalapeno Mince 2 cloves garlic Shear 2 – 3 Tbsp. cilantro Juice of 1 lime Directions: Mix together add salt, pepper to taste Omelet Ingredients: 2 large eggs 2 tablespoons milk Pinch kosher salt and freshly ground black pepper 1 tablespoon butter Omelet filling suggestions (optional) Directions: Combine the eggs, milk, salt, and pepper in a medium bowl and mix very well with a fork or a whisk. Set a plate by the stove. Heat a small (about 6 inches) seasoned omelet pan or non-stick skillet over medium-high heat. When the pan is warm, add the butter (it should sizzle gently). Swirl the pan to distribute the butter as it melts. When the butter stops sizzling and the foam subsides add the eggs. Pause to let the eggs heat slightly and then stir vigorously, with a heatproof spatula, making sure you include the sides of the egg mixture occasionally so the omelet cooks evenly. Check to see that it is not sticking to the sides or bottom of the pan, if so release the omelet with a heat proof spatula. Hold the pan at a 45-degree angle to the stove and carefully fold the omelet like a business letter. Cook just until the desired degree of doneness lifting the pan or reducing the heat to prevent browning. (A classic omelet doesn't have any browning on it.) Transfer to a warm plate and serve. Omelet Filling Suggestions: There are many omelet fillings, both raw and cooked, sweet and savory. Here is a starting point, but feel free to improvise. Once the eggs are set add any of these ingredients before folding: cheese, bacon, ham, peppers, tomatoes, potatoes, crème fraiche, and herbs. Crepes Ingredients: 3 eggs, slightly beaten 1 1/3 cups milk 2 tablespoons margarine or butter, melted ¼ teaspoon salt 1 cup all purpose flour Non stick spray coating Directions: In a medium mixing bowl combine eggs, milk, melted margarine or butter and salt. Add flour. Beat with rotary beater or electric mixer until smooth. Spray a 6-inch nonstick skillet with nonstick coating. Heat skillet over medium heat until a few of water dance across the surface. Remove skillet from heat. For each crepe, pour about 2 tablespoons batter into the hot skillet. Quickly lift and tilt skillet to spread batter into a thin, even circle. Cook about I minute or until top is set and edges are lightly browned. Gently loosen crepe with a narrow metal spatula; invert skillet to remove crepe. Keep crepes warm in a loosely covered ovenproof dish in a 300 degree oven until ready to be filled or cool crepes completely and freeze. Makes 20 crepes. Quiche Ingredients 2 cups milk 4 eggs ¾ cup baking mix ¼ cup butter, softened Other ingredients to choose from: ¼ C. cheddar cheese 4 slices cooked, chopped bacon ¼ C. broccoli ¼ C. diced peppers ¼ C. ham ¼ C. diced mushrooms ¼ C. swiss cheese ¼ C. cooked sausage Directions: 1. Preheat oven to 375 degrees, lightly grease a 10 inch pie dish. 2. In a large bowl, beat together milk, eggs, baking mix, butter and cheese. Batter will be lumpy. Stir in other ingredients and pour into prepared quiche dish. 3. Bake in preheated oven for 50, minutes, until eggs are set and top is golden brown. Deviled Eggs Ingredients 7 large eggs, hard boiled and peeled 1/4 cup mayonnaise 1 teaspoon prepared mustard 1 teaspoon vinegar Salt and pepper, for taste Paprika, for garnishing Directions Halve 7 eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork and stir in mayonnaise, vinegar, and mustard. Add salt and pepper, to taste. Fill egg whites evenly with yolk mixture. Garnish with paprika. Store covered in refrigerator. Hard Boiled Eggs Put the eggs in a single layer in a saucepan, covered by at least an inch or two of cold water. Starting with cold water and gently bringing the eggs to a boil will help keep them from cracking. Adding a tablespoon of vinegar to the water will help keep the egg whites from running out of any eggs that happen to crack while cooking, but some people find that the vinegar affects the taste. Put the burner on high and bring the eggs to a boil. Let the eggs boil for 1-2 minutes, then remove the pan from the heat. Cover and let sit for 15 minutes. Remove eggs using a slotted spoon, run under cold water, and peel. Farmer’s Casserole Ingredients Nonstick cooking spray 3 cups frozen shredded hash brown potatoes 3/4 cup shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (3 ounces) 1 cup diced cooked ham, cooked breakfast sausage or Canadian-style bacon 1/4 cup sliced green onions (2) 4 beaten eggs 1 1/2 cups milk 1/8 teaspoon salt 1/8 teaspoon black pepper Directions 1. Coat a 2-quart square baking dish with nonstick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions. 2. In a bowl combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture in dish. 3. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 6 servings. Thanksgiving Feast Thanksgiving Turkey Directions: Remove neck and bag of giblets from cavities of the bird. Rinse turkey in the sink. Pat dry. Slather turkey with ½ C softened butter. Sprinkle entire bird with seasoning salt (Johnny’s recommended) Place turkey in cooking bag in disposable foil roasting pan. Use twist tie that comes with bag to close tightly. Slit 4 holes in the top of bag with a sharp knife. Gravy Using the drippings from the turkey, heat drippings over medium high heat. Dissolve 2 Tbsp of corn starch in the minimum amount of water needed to make a thin paste - about 1/4 cup. Pour into pan with drippings and use a wire whisk or spatula. Stir with a wire whisk until the gravy begins to thicken. As it thickens, slowly add water. Alternate stirring and adding liquid, maintaining the consistency you want, for several minutes (about 5). You may need to add more cornstarch to get the desired consistency. Cranberries Ingredients 1 cup sugar 1 cup water 4 cups fresh or frozen cranberries 1 T orange zest Directions: Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst. Add orange zest. Spices such as cinnamon, nutmeg or allspice can be added too. Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools. Cranberry sauce base makes 2 1/4 cups. Pumpkin pies (8 pies) Filling: ¾ C sugar ½ tsp. salt 1 tsp. cinnamon ½ tsp. ginger ¼ tsp. cloves 2 eggs 15 oz. can pumpkin 12 oz. can evaporated milk 1 unbaked pie shell Directions: Combine sugar, salt, cinnamon, ginger, and cloves in a bowl. Stir in pumpkin. Gradually stir in evaporated milk. Pour into pie shell Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 and bake for 40-50 minutes or until knife inserted in center comes out clean. Cool on wire rack for 2 hours. Pie Crust (this recipe makes 2 pie crusts) 2 ¼ C all-purpose flour ¾ tsp. salt 2/3 C shortening 8-10 Tbsp. cold water In medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-sized Add 1 Tbsp. water to flour mixture, and gently toss with a fork. Repeat using 1 Tbsp. of water at a time until all of the flour mixture is moistened. Divide in half; form each half into a ball. On a lightly floured surface, use your hands to flatten the dough. Roll the dough from center to edges into a circle 12” in diameter. Make sure to use a floured rolling pin. To transfer pastry, wrap around the rolling pin and unroll into a 9” pie plate. Trim pastry to ½” beyond edge of pie plate. Crimp/fold edge of pastry as desired. Whipped cream for pies ¾ C sugar 1 qt. heavy whipping cream 1 tsp. vanilla Add ingredients to a metal mixing bowl. Beat on high speed until stiff peaks form. Corn Directions: Open cans of corn. Put in ½ chafing dish. Heat for 20 minutes in a 300 degree oven. Garlic mashed potatoes Ingredients: 50 lbs potatoes, diced and boiled until tender Then, (Make 5 batches, separated) 1 whole head garlic ½ C butter ¼ C green onion, sliced 2 C sour cream ½ C milk 1 ½ tsp. salt Dash of pepper Directions: Cut ½ inch of top of garlic. Place in foil pouch and bake at 325 degrees for 45 minutes. Squeeze garlic out and mash with a fork. Melt butter. In separate bowls (KitchenAid mixers), add boiled and drained potatoes and remaining ingredients. Beat with paddle attachment until light and fluffy. Spray ½-sized chafing dishes and put potato mixture in. Bake at 350 degrees for 45 minutes. Stuffing Ingredients: 1 Cup butter 2 Cups chopped onion 2 Cups chopped celery 30 Cups croutons 2 tsp. salt 1 tsp. pepper 2 Tbsp. poultry seasoning 2 Cups chicken broth Directions: Melt butter in skillet; add onion, celery and sauté for 15 minutes. Combine with croutons, salt, pepper and poultry seasonings. Add broth and mix thoroughly. Place in greased baking pans. Bake at 325 for 1 hour. Sweet potatoes Ingredients: 4 pounds sweet potatoes, quartered 1 1/4 cups butter 1 1/4 cups brown sugar 3 cups miniature marshmallows, divided ½ tsp. ground cinnamon (to taste) ¼ tsp. ground nutmeg (to taste) Directions: Preheat oven to 400 degrees F. Grease a 9x13 inch baking dish. Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes. Drain, cool and peel. Cut potatoes into bite sized chunks. In a large saucepan over medium heat, combine butter, brown sugar, 2 cups marshmallows, cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted. Stir potatoes into marshmallow sauce. Transfer to prepared dish. Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake until marshmallows are golden brown. Dinner rolls (5 recipes) Ingredients 3 ½ C-3 ¾ C all-purpose flour ¼ C sugar ¼ C shortening or butter 1 t salt 1 T yeast ½ C warm water ½ C warm milk 1 egg Directions: Mix 2 cups of the flour, sugar, shortening, salt and yeast in medium mixing bowl. Add water, milk and egg. Beat on low speed, scraping bowl frequently, 1 minute, and then 1 minute medium speed. Stir in enough of the remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased mixing bowl; turn greased side up. Cover and let rise in warm place until double (about 1 hour). Dough is ready if indentation remains when touched. Punch down dough. Cut or roll as directed. Brush with butter. Cover and let rise until double (about 30 minutes). Preheat oven to 400 degrees. Bake 12-18 minutes or until golden brown. Punch Place ice ring in large punch bowl. Add 2 parts 7-up or Sprite to 1 part Hawaiian Punch. Serve immediately Cinco de Mayo Feast Tacos Brown 9 lb. ground beef. Drain fat. Add taco seasoning according to directions. Add water according to directions. Place cooked ground beef into ½ sized chafing dish. Chop 2 heads of lettuce Dice 5 tomatoes into a small dice Place shredded cheese into small bowl Serve with corn taco shells, a quart of sour cream, salsa, and guacamole. Guacamole (3 batches) Ingredients 3 Haas avocados, halved, seeded and peeled 1 lime, juiced 1/2 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon cayenne 1/2 medium onion, diced 2 Roma tomatoes, seeded and diced 1 tablespoon chopped cilantro 1 clove garlic, minced Directions In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve. Spanish rice Brown 2 lb. bacon. Remove from pan. Save some of the drippings to sauté: 1 ½ C chopped onion 1 ½ C green pepper Once sautéed, add: 3-28 oz cans of chopped tomatoes 3 C. water 4 ½ C rice 1 T Worchester sauce 1 t. chili powder Bring to boil. Once boiling, lower heat to lowest heat setting. Cover and cook for 20-25 minutes. This rice should be in a large pot. Once rice is finished, put in ½ sized chafing dish. Margaritas In blender, combine limeade (1 can) and crushed ice and blend. Add 2 Liters of 7 up. Swirl wet glass in margarita salt and fill with margarita. Refried beans Open 2 large cans of refried beans. Place in ½ size chafing dish. Heat in 350 degree oven for 20 minutes. Serve hot. Sopapilla cheesecake (4 batches) Ingredients 3 (8 ounce) packages cream cheese, softened 1 1/2 cups white sugar 1 1/2 teaspoons vanilla extract 2 (8 ounce) cans crescent roll dough 1/2 cup melted butter 1/2 cup white sugar 1 teaspoon ground cinnamon 1/4 cup sliced almonds Directions Preheat an oven to 350 degrees F (175 degrees C). Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares. Pico de Gallo (3 batches) Ingredients: Chop 4-6 Roma tomatoes (take seeds and juice out) Dice ½ red onion Mince 1 jalapeno Mince 2 cloves garlic Shear 2 – 3 Tbsp. cilantro Juice of 1 lime Directions: Mix together add salt, pepper to taste Chicken fajitas Ingredients: Slice 9 lbs. (Approx. 9 large) chicken breasts into thin pieces. Combine with: 2 ¼ C lime juice 12 cloves garlic finely minced 3T cumin 2T salt 2T ground cayenne pepper Cut: 6 yellow, red, and green peppers thinly sliced 3 large yellow onions thinly sliced Directions: Mix chicken in marinade for several hours or overnight. Keep chicken and vegetables separate. 20 minutes before expected serving time, fry in a VERY HOT skillet until chicken is almost fully cooked. Add vegetables and cook until onions are slightly translucent. Serve with 30 flour tortillas, salsa, and sour cream. Bean and cheese Burritos Ingredients: 1 large can refried beans 1 lb.. cheddar cheese, shredded 6 roma tomatoes, chopped 5 C salsa 1 head lettuce, finely sliced Directions: Spread approx. ½ C refried beans in the center of flour tortilla. Top with ¼ C cheese and salsa. Roll up into burrito shape. Heat in 350 degree oven for 25 minutes. Chicken Enchiladas Ingredients: 8 chicken breasts 2 onions, chopped 1 pt. sour cream 2 C cheddar cheese 2 T dried parsley 1 tsp. oregano 1 tsp. pepper 1 tsp. salt 2 (15 oz.) can enchilada sauce 2 T chili powder 2/3 C green bell pepper 2 cloves garlic, minced 16 flour tortillas 2 (12 oz) enchilada sauce 1 ½ C cheddar cheese Directions: Boil chicken until fully cooked and juices run clear. Shred the chicken. Add the next 11 ingredients. Put even amounts of chicken mixture in each tortilla. Roll up. Top with enchilada sauce and cheese. Heat in 350 degree oven for 20 minutes. Stir Fry Ginger Chicken Stir-Fry Start to Finish: 25 mins Ingredients 1 1/4 cups sliced zucchini (1 medium) 1/2 cup sliced carrot (1 medium) 1/2 cup sliced onion (1 medium) 1 small red sweet pepper cut into strips (3/4 cup) 2 1/2 cups shredded green cabbage (about half of a small cabbage head) 1 tablespoon cooking oil or peanut oil 12 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces 1/2 cup soy sauce 1/2 teaspoon ground ginger 3 - 4 cups hot cooked white or brown rice 3/4 cup chopped cocktail peanuts or cashews Directions 1. In a 12-inch skillet or wok cook and stir half of the zucchini, carrot, onion, pepper, and cabbage in hot oil over medium-high heat for about 2 minutes or until crisp-tender. Remove vegetables from the skillet. Repeat with remaining vegetables; remove from the skillet. 2. If necessary, add more oil to the hot skillet. Add chicken to the skillet. Cook and stir for 3 to 5 minutes or until chicken is no longer pink. Push chicken from center of the skillet. Add soy sauce and ginger to center of the wok. Cook and stir until bubbly. Return the vegetables to the skillet. Cook and stir about 1 minute more or until chicken-vegetable mixture is coated and heated through. Serve over rice. Sprinkle servings with chopped peanuts. Makes 6 servings. Pumpkin Chocolate Chip Cookies Ingredients/Directions 1 c. sugar 1 c. pumpkin 1/2 c. oil 1 egg Mix together above ingredients. Sift and add to above: 2 c. flour 1/2 tsp. salt 1 tsp. cinnamon 2 tsp. baking powder Mix well and add the rest of the ingredients 1 tsp. baking soda 1 tsp. milk 1 tsp. vanilla 1 c. chocolate chips Preheat oven to 375 degrees. Drop on lightly greased cookie sheet. Bake approximately 10 to 12 minutes. NOTE: Careful not to overcook. Cookies will be soft and moist. Sugar Cookies Ingredients 3/4 cup butter, softened 1 cup white sugar 2 eggs 1/2 teaspoon vanilla extract 2-1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt Directions 1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). 2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. 3. Bake 6 to 8 minutes in preheated oven. Cool completely. Gingerbread Cookies Ingredients 1 cup shortening 1 1/2 cups packed brown sugar 1 1/2 teaspoons baking soda 1 1/2 teaspoons ground ginger 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1/3 cup molasses 2 eggs 1 tablespoon milk 3 1/2 cups all-purpose flour Directions 1. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, ginger, cinnamon, and cloves. Beat until well combined. Beat in molasses, eggs, and milk until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. 2. Drop dough by rounded teaspoons onto an ungreased cookie sheet. Bake in a 375 degree F oven about 8 minutes or until bottoms are lightly browned. Cool on wire racks. Makes about 90. Gingerbread Houses In a bowl, combine the following and cream together: 1 C shortening 1 C brown sugar Add in and mix well: 1 C corn syrup 2 eggs Pinch of salt 1 C. flour ¼ tsp. baking soda Add another 2 C. flour Mix well Knead in: 2 ½ C. flour Wrap in plastic wrap Royal Icing Ingredients: 2 egg whites 4 T shortening 2 ½ C powdered sugar ½ tsp Vanilla Directions: 1. Beat egg whites until stiff. Set aside 2. Put shortening into powdered sugar and mix with beater 3. Fold in egg whites, a little at a time with mixer on low speed 4. Add vanilla Hard Candy Windows/Water Ingredients 3 3/4 cups white sugar 1 1/2 cups light corn syrup 1 cup water Directions 1. In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring, if desired. Pour onto a greased cookie sheet, and dust the top with confectioners' sugar. Let cool, and break into pieces. Salads Cabbage salad (Kitchen 1) Ingredients: 4T Sesame Seeds (toasted – 350 oven 5-7 min) 1-2 cups almonds sliced, not with seeds 6 green onions sliced 2 pkg Top Ramen noodles crumbled (chicken Flavor) 3-7 lbs chicken breast, boiled and chunked I head cabbage, chopped Directions: Mix in large bowl the, sliced almonds, sliced green onions, crumbled ramen noodles, chicken, cabbage Dressing: 4T sugar 6T white wine vinegar 1 cup oil 2 chicken flavoring packages from the top ramen salt and pepper to taste Directions: mix all together and add to salad, toss. Sprinkle Sesame Seeds around the outside. Taco salad (Kitchen 2) Ingredients: 1 head of lettuce ¼ cup cheddar cheese ¼ cup onion 1 lb ground beef Small bag of tortilla chips 1 tomato salsa guacamole 1 small can sliced olives Directions: In a fry pan brown ground beef with minced onions, add salsa to hamburger and toss gently. Break up chips and line bowl, layer 1st with lettuce, then hamburger, then cheese, then tomato, olives, salsa/guacamole. Pasta Salad (Kitchen 3) Ingredients: 1 small pkg tri color pasta (bow ties/spiral) 1 cucumber sliced 1 large tomato chopped ½ red onion diced 1 small bunch broccoli chopped 1 cup salami chopped 1 cup provolone chopped Directions: Cook pasta according to directions on the package, while pasta is cooking prepare remaining ingredients. Mix all ingredients in large bowl. Mix in dressing and chill for 2 hours. Italian Dressing 1 tablespoon garlic salt 1 tablespoon onion powder 1 tablespoon white sugar 2 tablespoons dried oregano 1 teaspoon ground black pepper 1/4 teaspoon dried thyme 1 teaspoon dried basil 1 tablespoon dried parsley 1/4 teaspoon celery salt 2 tablespoons salt DIRECTIONS In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container. To prepare dressing, whisk together 1/4 white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix. Broccoli salad (kitchen 4) Ingredients: Broccoli – 1 bunch broken into florets green onion – 2 finely sliced 1 cup cheddar cheese ½ cup sunflower seeds 1 cup peas ½ cup Uncle Dan’s dressing – made according to pkg Directions: Break broccoli into small pieces, mix with onion, peas, cheese, and sunflower seeds. Add Uncle Dan’s ranch dressing and mix. Bermuda Spinach Salad (Kitchen 5) Salad: 6 eggs ½ lb bacon 2 lbs baby spinach 2 ¾ oz crutons 1 red onion chopped/sliced ¼ cup sliced fresh mushroom Dressing: 2/3 c white sugar 1 tsp salt 1 cup vegetable oil 1/3 cup cider vinegar ½ tsp ground black pepper 1 teaspoon celery seed 1 T Dijon mustard Directions: 1. Place eggs in a saucepan, cover with cold water. Bring to a boil. Boil for 3 minutes, cover, remove from heat let eggs stand in hot water for 10-12 min, remove from hot water, cool Once cool, peel and chop. 2. Place bacon in large deep skillet. Cook over medium heat until evenly brown, drain and crumble. 3. Prepare dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and Dijon mustard. Blend till smooth. 4. Wash and dry baby spinach. Tear off any large stems. In a large bowl place toss spinach, onion. bacon, mushrooms and eggs. Top with crutons. Cover with enough dressing to coat. Toss and serve. Fruit Salad (Kitchen 6) 1 chopped papaya** 4 cups chopped canteloupe 4 cups sliced strawberries 4 cups blueberries 2 kiwis 4 cups honeydew **We will use any seasonal fruit Dressing: 12 tbsp fresh citrus juice (lemon/lime/grapefruit) 8 tbsp honey 1 tbsp poppy seeds ¼ tsp. cinnamon/ginger Directions: Cut and chop fruit into bite-sized pieces. Mix dressing and chill. When ready to serve, toss with dressing Chicken Caesar Pitas Ingredients: 1 large chicken breast 6 Cups romaine lettuce (about 1 large head of romaine) ½ - ¾ C parmesan cheese ½ C Caesar dressing ½ per person pita bread Directions: Cut chicken into bite size pieces, cook over medium heat with spices of your choice. In a bowl Break lettuce into bite size pieces, add parmesan, dressing, and cooked chicken Spoon into pita bread and enjoy! Herbs on Bread Lab procedure: 1. Prepare the bread using various herbs. Score the acceptability for each using a 5 point scale. 2. Record a description of each herb used (such as: dried leaves, sweet smelling, dark color, etc.) ½ loaf French bread split lengthwise Melt 1/3 C butter Mix the correct amount of assigned herb Spread on the bread Place on cookie sheet on the top rack of the oven. Broil (high) for 3-5 minutes. WATCH CAREFULLY!! Cut into 30 small pieces and place on the counter with a sign of the herb used Description of the Acceptability Scale Comments herb used Kitchen 1 ¼ t. Garlic Powder Kitchen 2 1 t. parsley Kitchen 3 ½ t. Basil Kitchen 4 ½ t. Dill Kitchen 5 ½ t. Italian Seasoning Kitchen 6 ¼ t. Rosemary 5- Desirable 4- Moderately desirable 3- Slightly desirable 2- Slightly undesirable 1- Undesirable Cajun Chicken Sandwiches When making the Creole Seasoning each kitchen needs to cut the recipe in ½. If your group doesn’t like spicy at all, only make ¼ of a batch. Emeril’s Creole Seasoning (per group) Cut in ½ at least 2 ½ T paprika 2 T salt 2 T garlic powder 1 T freshly ground black pepper 2 T onion powder 1 T cayenne 1 T dried oregano 1 T dried thyme Combine: all the ingredients thoroughly in a bowl. Store in an airtight container away from light. For each person 8 oz boneless skinless chicken breast 1 slice Monterey Jack cheese 2 T sautéed button mushrooms Whole wheat bun Ranch dressing Lettuce Tomato Onion Wash chicken and coat with seasoning, fry in pan on med – med high heat. Sauté’ mushrooms (if desired). Assemble remaining ingredients and enjoy. Chili and Cornbread Chili Directions: Brown: 1lb Ground Beef 1 onion chopped finely Add: 1 large 29 oz can tomato sauce 2 14 oz cans kidney or pinto beans 1 4 oz can chopped green chiles 1 T chili powder 1t paprika 1t cumin 1/8 t cayenne pepper Corn Bread Ingredients: 1 C all-purpose flour 1 c yellow cornmeal ¼ c sugar 4 t baking powder ¾ t salt 2 eggs 1 c milk ¼ c cooking oil Oven 425* Directions: Stir together flour, cornmeal, sugar, baking powder, salt. Add eggs,milk, and oil or melted shortening. Beat just till smooth (do not overbeat). Turn into a greased 9x9x2 inch pan or muffin pan. Bake in a 425 degree oven for 20 – 25 minutes. Makes 8 – 9 servings.
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