RAM NATION COOKBOOK QUARANTINE EDITION 2020
A Collaboration of Recipes from the Heart
BY: LHS Students and Staff
TABLE OF CONTENTS
Appetizers ……………………………………………....………………………………………………... pg. 3
Bread ………………..…………………………………..…………………………………………………… pg. 6
Breakfast ………………………………………………………………..………………………………… pg. 12
Cakes, Pastries and Pies …………………………………..………………………………………. pg. 18
Cookies, Brownies, and Treats ……………………….………………………………………… pg. 31
Side Dishes ………………………………………………………………………………………………. pg. 39
Main Dishes ……………………………………………………………………………………………… pg. 47
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~ APPETIZERS ~
Baked Brie Ms. Abella – Data Entry Below is a family favorite appetizer I make every year at Christmas time. It is very simple to make and when it bakes it smells like Christmas. My teenagers love it and I have been serving it every Christmas Eve for as long as I can remember. I bake mine in a ceramic pie dish uncovered. Be sure to seal the dough well so the Brie doesn’t leak out. Tip: If you have members of your family like mine who do not enjoy pecans it is easy to spoon the sauce without the nuts.
Ingredients Dr. Pete’s Praline Mustard Glaze Pepperidge Farm Puff Pastry Sheets Wedge or Round of Brie Cheese
Directions 1. Defrost one puff pastry sheet 2. Preheat oven to 400° 3. Dust a piece of aluminum foil with flour (or spray with Pam) 4. Lay pastry sheet on foil and place brie in the middle 5. Pour about 1/3 of the bottle of mustard glaze on brie and wrap pastry sheet around cheese to cover it. 6. Bake in oven for about 10 minutes until pastry turns golden brown (cheese may begin to ooze out) 7. Let cool for a few minutes Serve with crackers or bread. You can also pour more of the glaze on top of the cooked brie.
Buffalo Chicken Dip Braden Lee My mom makes this dish anytime there is a holiday party at my house. She always makes it for the Christmas Eve Party at my house and usually invite tons of family and friends over and we have a good time. My mom has made it for as long as I can remember. The rest of my extended family also makes it and it’s is so good. It used to be just a side for buffalo wings, but now it can just stand by itself as a side to anything.
Servings: 4 cups dip Prep Time: 5min Cook Time: 20min Page | 3
Ingredients: • 8 oz. pkg. cream cheese, softened • ½ cup blue cheese or ranch salad dressing • ½ cup hot sauce • ½ cup crumbled blue cheese or shredded mozzarella cheese • 2 cans (12.5 oz. each) white chunk chicken breast in water, drained Directions: • Heat oven to 350 degrees Fahrenheit • Place cream cheese into deep baking dish • Add other ingredients • Stir until smooth
Minestrone Soup Mrs. Reese, English Teacher Modified from Ellie Krieger’s Food Network recipe. We make this whenever we’re craving vegetables, usually after the holidays when we need a reprieve from our sugar coma.
Level: Easy Total: 45 min Prep: 15 min Cook: 30 min Yield: 6 servings
Ingredients 2 tablespoons extra-virgin olive oil 1 large onion, diced 4 cloves garlic, minced 2 stalks celery, diced 1 large zucchini, diced 1 bag spinach 1/3 lb. green beans, trimmed and cut into ½ inch pieces (about 1 1/2 cups) 1 tsp. dried oregano 1 tsp. dried basil Kosher salt & freshly ground pepper 28 oz. can no-salt-added diced tomatoes 14 oz. can crushed tomatoes 6 cups low-sodium chicken broth 1 cup elbow pasta 1/3 cup finely grated parmesan cheese 2 tbsp chopped fresh basil
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Directions Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, zucchini, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the spinach and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil
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~ BREAD ~ Banana Bread Mrs. Reese – English Teacher Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s. It appeared in Pillsbury's 1933 Balanced Recipes cookbook, and later gained more acceptance with the release of the original Chiquita Banana's Recipe Book in 1950.
Ingredients 1 cup Shortening 1 ¼ cups Sugar 3 Bananas, crushed 2 Eggs, lightly beaten 2 cups Flour 1 tsp. Baking Soda 1 tsp. Vanilla 1 cup Nuts (optional) pinch Salt
Directions: Mix in order given above. Bake in loaf pan for 50 – 60 minutes at 350°, until toothpick comes out clean.
Servings: 1 Loaf. Freezes beautifully.
Banana Bread Aubree Brantley Banana bread is a nice, soft treat for breakfast or dessert, it tastes good with chocolate and whipped cream. There is no culture that this is for but my family loves to make this and sometimes we put chocolate chips in it.
Ingredients: 2-3 peeled bananas (1 ¼ to 1 ½ cups mashed) 1/3 cup melted butter, unsalted salt or salted 1 teaspoon of baking soda Pinch of salt ¾ cup sugar 1 large egg beaten 1 teaspoon vanilla extract 1 ½ cup of all-purpose flour
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Directions 1. Pre heat your oven to 350°F and butter the loaf pan for no stick. In a mixing bowl mash at least 3 bananas until smooth and mix with melted butter. 2. Mix baking soda and salt. Stir sugar, beaten eggs, and vanilla extract. Mix in flour. 3. Pour batter into prepared loaf pan, bake for 50 to 60 minutes at 350 F. 4. Remove from oven and let cool. Makes one loaf
Ciabatta Bread Ethan Burke Ciabatta bread is a relatively new invention, created in Italy in 1982, and was made to compete with imported baguette sandwiches. Ciabatta means slipper as it kind of looks like a slipper or shoe.
Ingredients Yeast Starter Dough: (Start 8-12 hours ahead - the night before works perfectly) 1/2 tsp active dry yeast 3/4 cup water (room temperature) 1 cup bread or all-purpose flour
Ciabatta Dough: 1/2 tsp active dry yeast 3/4 cup water (room temperature) All of the Yeast Starter Dough From Above plus the following: 2 cups bread or all-purpose flour 1 1/2 tsp salt
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Directions For the Yeast Starter Dough: Combine all ingredients in a 1-quart (4-cubowl and stir well. Cover with plastic wrap and allow to sit at room temperature for 8-12 hours (overnight works perfectly).
For the Ciabatta Dough: In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, stir the yeast in to the water. Add all of the Yeast Starter Dough that you made earlier and has been sitting. Mix briefly. Add the flour and salt and mix to combine. Beat on medium-low for 3 minutes. Stop the mixer and let dough rest for 10 minutes. Beat again on medium-low for 3 minutes. Stop again and let dough rest for 10 minutes. Remove dough to a lightly oiled bowl large enough to hold double the amount of dough. Cover the bowl with plastic wrap and let the dough rest until it starts to puff up, about 30-45 minutes. Using a silicone bowl scraper or spatula, scrape the dough on to a well-floured work surface. Have a cup of flour handy to use. Sprinkle the top of the dough with some flour. Using your silicone bowl scraper, scoop up one edge of the dough and fold it over the top of the dough to reach the middle. Scoop up the opposite edge and scoop it up to cover the fold you just made. Add some more flour to your board and the top of the dough (just enough to control stickiness). Let dough rest for 15 minutes and then repeat this same folding. Let rest another 15 minutes. Flour board and top of dough and roughly shape in to an 8x8-inch square. Using a sharp knife, cut your dough into two 4x8-inch rectangles. Flour the top of the dough then cover with a tea towel and allow to rise until puffy, about 30 minutes. Meanwhile, preheat oven to 475° F and line a baking sheet with parchment paper (or grease well). When dough is risen, using a bench scraper or silicon spatula and your hand, gently lift the loaves to the prepared baking sheet, being careful not to deflate. Bake in the preheated oven for 20-25 minutes, or until deep golden brown and the internal temperature is over 200° Transfer to a cooling rack to cool.
Cheese Biscuits Mrs. Ewell – Substitute Teacher The American South has deep Scottish roots, and American biscuits are made in a very similar way to Scottish shortbread, so most likely the origin of biscuits is in Scottish shortbread. They brought the recipe over, and as dishes do, it evolved. A little more liquid turned the originally hard biscuit into a soft one. Then Americans started adding different ingredients to the biscuits to make the savory.
Ingredients 1 pkg pie crust mix 1 egg 1lb very sharp cheddar cheese, grated ½ tsp red pepper A shake of salt
Directions: Mix into smooth dough. Make into walnut size balls, then flatten. Bake at 425° for 10 minutes. Remove from pan immediately after baking and put on paper towel to cool.
Servings: 75 biscuits Page | 8
French Chouquettes Madison George French chouquettes are crispy sugary bread desert my nana makes every Christmas.
Ingredients • 1 cup of water • 1 tablespoon of granulated sugar • ¼ teaspoon of fine salt • 6 tablespoons of unsalted butter • 1 cup of all-purpose flour, 125 grams • 4 large eggs • 2 tablespoons of pearl sugar • Sugar Glaze- o 2 tablespoons of water o 2 tablespoons of granulated sugar
Directions • Preheat oven to 400 F • Line a baking sheet with parchment paper • Heat water, sugar, salt, and butter in a median until boiling. Remove from heat and ass flour all at once, stirring hard with a wooden spoon, until dough is smooth and pulls away form the sides of the pan. • Let dough cool for 2 minutes then whisk in eggs, one at a time, until shiny and smooth. Set aside. • To make sugar glaze, combine water and sugar in a small saucepan. Bring to boil over median heat: cook and stir until sugar dissolves, about one minute. Remove form heat and set aside to cool. • Scoop dough onto baking sheet (small cookie scoop size, a 1 tablespoon scoop is best). Repeat with the rest of the dough, make you give them room to spread. • Brush almond mounds with sugar syrup then sprinkle evenly with pearl sugar. Bake for 20 to 25 minutes until they are puffed up and brown. Turn the oven off and leave door cracked open for 5 minutes before removing them. EXTRA For step 4 just keep whisking until dough is smooth, make sure all the lumps are gone. For ones that are crispier, pierce them with a knife to let some steam escape.
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Popovers Aidan Crisci A popover is a light roll made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins or dedicated popover pans, which have straight-walled sides rather than angled. Popovers may be served either as a sweet, topped with fruit and whipped cream; or, butter and jam for breakfast; or, with afternoon tea; or, with meats at lunch and dinner.
Ingredients 4 large eggs, warmed in a cup of hot water for 10 minutes before cracking 1 ½ cups milk, lukewarm ½ - ¾ tsp salt 1 ½ cups unbleached all-purpose flour 3 tbsp. melted butter
Directions 1. Preheat the oven to 450°F. Position a rack on the lower shelf. The top of the fully risen popovers should be about midway up the oven. What you don’t want is for the tops of the popping popovers to be too close to the top of the oven, as they’ll burn. 2. Use a standard 12-cup metal muffin tin. Grease the pan thoroughly, covering the area between the cups as well as the cups themselves. Make sure the oven is up to temperature before you begin making the batter. 3. Use a wire whish to beat together the eggs, milk, and salt. Whisk till the egg and milk are well combined, with no streaks of yolk showing. 4. Add flour all at once, and beat with whisk until frothy. If you are using a stand mixer, whisk at high speed for 20 second intervals, scraping the side in between, until frothy. 5. Stir in melted butter, combining quickly. 6. Pour the batter into the muffin cups, filing them about 2/3 – 3/4 full. 7. Bake the popovers for 20 minutes without opening door. Reduce heat to 350°F and bake for an additional 10-15 minutes, until they are a deep, golden brown. 8. Remove from oven and stick the tip of a knife into the top of each to release steam and prevent sogginess.
Pumpkin Bread Recipe Emily Sullivan This recipe has been passed down through my family. It was originally created by Sue Ann McMahon, who is my great grandmother. Ingredients 2/3 cup shortening 2 & 2/3 cup sugar 4 eggs 1 lb. can pumpkin 2/3 cup water Page | 10
1/2 tsp. baking powder 3 & 1/3 cup flour 2 tsp. baking soda 1 & ½ tsp. salt 1 tsp. cinnamon 1 tsp. ground cloves 2/3 cup chopped nuts 2/3 cup raisins
Directions: Cream shortening and sugar; add eggs, pumpkin and water. Blend. Stir in raisins and nuts. Pour into 2 (9x5) loaf pans. Bake at 350 degrees for 1 hour.
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~ BREAKFAST ~
Chinese Scallion Pancakes Stephanie Diau This recipe has been around for so long that nobody is really sure where and when it originated. However, most people think its origins lie in the northeast region of China. I have been eating this recipe since I was a child. It really reminds me of all the culture and food from China that I really like.
Ingredients: Dough 2 cups all purpose flour ½ tsp salt ½ cup boiling water ¼ cup cool water Filing ¼ cup peanut oil ¾ tsp salt 8-10 stalks of chopped green onions (scallions) Vegetable oil for cooking
Directions: 1. Add flour to the hot water and mix, then add cool water to the mix. 2. After mixing, press the dough together until evenly mixed. 3. Knead for 5 minutes, let it rest for 20 minutes and then knead again for 1 minute. 4. Chop the green onions and place in a bowl with oil and salt. 5. Take the dough and cut it into 6-8 pieces and shape them. 6. Roll the dough into a rectangular shape and add onion/oil mixture. 7. Roll the dough with your hands into a cylinder shape. 8. Tuck the end of the cylinder and place in a standing position. 9. Press the cylinder down with your hand until it is a thin circle shape. 10. Repeat the process for other pieces. 11. Heat up oil in a nonstick pan. 12. Add pancakes and cook on both sides until golden brown. 13. Let them cool and then cut into triangular slices.
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Crepe Lindsay Hanks A crêpe or crepe is a type of very thin pancake. Crêpes are usually of two types: sweet crêpes and savoury galettes. Crêpes are served with a variety of fillings, from the simplest with only sugar to flambéed crêpes Suzette or elaborate savoury galettes. Crêpes originate in Brittany, a region in the northwest of France; the consumption is widespread in France, Belgium, the Netherlands, Canada, and many parts of Europe, North Africa, North America, Lebanon, Brazil and Argentina.
Ingredients 1 ½ cup milk ¾ cup whole wheat flour ¼ cup all-purpose flour 1 egg 3 tablespoons butter (melted) ½ cup balsamic vinegar 1 package cherry or grape tomatoes 1 package mozzarella cheese sticks
Directions Add milk, flour, egg, and butter to a blender. Pulse until thoroughly mixed. You may need to scrape the sides of the blender and pulse again. Put a medium saucepan over medium heat on the stove, and add a teaspoon of vegetable oil and coat the pan. Pour in 1/3 of a cup of the crepe batter, and swirl the pan in circles as you pour. Keep swirling the pan until the crepe batter coats the pan and is thin, and is no longer runny. Let the crepe cook for one minute on one side, then very carefully flip the crepe over with a spatula. After 30 seconds, take crepe off the heat, put on a plate, and fold in half, then in half again. In a small saucepan on medium heat, add ½ cup balsamic vinegar and bring to a boil and stir. Lower the temperature to medium low, cover, and let the balsamic vinegar simmer for five minutes. Stir occasionally. While the balsamic is simmering, slice your tomatoes in half and cheese into 1/2 inch rounds. Place four cheese rounds and four tomatoes alternating on each crepe, and drizzle a tablespoon of the balsamic glaze on top.
Easy Pancakes Teresa Dasilva Woll This recipe is good early in the morning and tastes great!
Ingredients 1 cup all purpose flour 2 tbsp sugar 2 tbsp baking powder 1 tsp salt 1 egg, beaten 1 cup milk
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2 tbsp vegetable oil
Directions In a large bowl, mix flour , sugar , baking powder and salt. Make a well in the center , and pour in milk, egg, and oil. Mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
French Toast Hairat Issoufou My family and I ate French Toast about once a week at the beginning of quarantine. We had enough time on our hands and we did not have to wake up early for work or school every day.
Ingredients: • 10 slices of brioche bread • 4 eggs • 2 teaspoons of cinnamon • ¼ cup of milk • ½ teaspoon of vanilla • 1 ½ tablespoon of sugar • Butter (to fry the French toast) Directions: 1. Mix the milk, sugar, cinnamon, vanilla and four eggs in a bowl. 2. Heat up a pan begin to melt butter in it. 3. While the pan is heating, pour the egg mixture in a wide and shallow enough bowl and begin to dip the slices of brioche into the egg mixture. 4. Take the slices of soaked bread and fry them in the pan until each side is a nice golden brown. Serve the French toast hot with maple syrup and toppings of your choice.
French Toast Casserole Hailey Modest My mom makes this every Christmas morning and on special occasions.
Prep time: 15 min Cook time:40 min Chill time: 10 to 15min 6 to 8 servings
Ingredients 1 loaf of French bread Page | 14
½ cup of chopped pecans 5 large eggs 1 ½ cup of granulated sugar ½ tsp of ground cinnamon ¼ tsp salt
Toppings(optional): Whipped cream Syrup Berries Butter
Directions 1. Preheat oven to 375F 2. Slice bread into 1-inch slices then cut them into 1-inch cubes. Or you can just pull apart the bread, Leave the crust on 3. Lightly grease pan with cooking spray or butter. Layer the bread pieces and pecans in baking dish. Put just enough bread so its barely covering the bottom of the pan. Then layer a few pecans on top. 4. Continue and add the custard. In small bowl, whisk the eggs together. Add the milk, sugar, ½ tsp of cinnamon, salt, and mix well. And the mixture evenly over bread chunks. 5. Bake in oven for 35 to 45 minutes. Or you can wait and put in fridge till next day 6. Let cool and put desired toppings on
Overnight Blueberry French Toast Casserole Maya Reese My family makes this dish every Christmas morning. We enjoy the holiday by hosting brunch with our grandparents and playing games.
Ingredients 12 slices day-old bread, cut into 1-inch cubes (Italian bread works best I have found) 8 oz. package cream cheese, cut into 1-inch cubes 2 cups fresh or frozen blueberries 12 eggs beaten 2 cups whole milk (2% is ok) 1 tsp. vanilla extract 1/3 cup maple syrup 1 cup white sugar 2 tbsp cornstarch 1 cup water 1 tbsp butter
Directions 1. Lightly grease a 9x13 inch baking dish
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2. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes. 3. In a large mixing bowl, mix the eggs, milk, vanilla extract, and syrup. Pour this mixture over the bread cubes. Press down the cubes a bit to “soak” them and make them “French toast-like”. Cover tightly and refrigerate overnight. 4. Remove the bread cub mixture from the refrigerator about 30 minutes before baking. 5. Preheat oven to 350 degrees F 6. Cover, and bake 30 minutes. Uncover and continue baking 25-30 minutes, until center is firm and surface is lightly brown. Enjoy warm! 7. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3-4 minutes. Mix in the remaining 1 cup of blueberries. 8. Reduce heat and simmer 10 minutes, until the blueberries begin to burst. Stir in the butter, and pour over the baked French toast.
Slovak Palacinky Connor Kramarik Palacinky is a crepe-like dessert dish that is popular in most southwest Slavic countries. This specific type of Palacinky is traditionally served with jam or jelly, but you can really just add whatever you want.
Ingredients 6 eggs, lightly beaten 1 2/3 c. milk 3 tbsp. butter, melted 1 ½ c. all-purpose flour ¼ c. white sugar ½ tsp. salt
Directions 1. In a large bowl, whisk together eggs, milk, melted butter, sugar, and salt until combined. 2. Mix flour in small amounts at a time 3. Let it rest for 30 minutes 4. Preferably, use a crepe maker, but a non-stick skillet greased also works, just make as thin as possible.
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Virginia Country Biscuit Caitlyn Morton A family favorite, selected from an old Virginian cookbook. My families go to breakfast recipe, can also be used for ham sliders, and chicken pot pie crusts
Ingredients
2 cups flour 4 teaspoons baking powder 1 teaspoon salt 1 teaspoon sugar 1/3 cup softened butter 1 egg in measuring cup with milk to equal 2/3 cup liquid
Directions Preheat oven to 450. Combine dry ingredients. Add shortening and cut in until well blended and the mixture resembles course crumbs. Add egg and milk mixture. Stir into flour until all flour is incorporated. Turn out onto a floured surface and work gently till dough is smooth. DO NOT OVERHANDLE. Roll out 1/2 inch thick. Use A round cookie cutter or glass to cut out biscuits. Bake 8-10 minutes, until barely brown. ❖ Yields 1 dozen ❖ Using buttermilk adds a fluffier texture to the biscuits
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~ CAKES, PIES, PASTRIES, & DESSERTS ~
Apple Pie Emma Grace Stelljes This recipe was given to me by my Grammy and includes her family favorite pie crust. We make it every year for thanksgiving. Apple pie has a crunchy crust with a juicy apple filling. The filling has soft apples with a sticky sweet sauce. It has a crumbly and crunchy topping and ice cream or whipped cream is almost always added to the top. This dish originates from England which is where my family is from but has become an American thanksgiving tradition which is where my family picked it up. As a thanksgiving staple my Grammy added it to our thanksgiving menu a long time ago.
Ingredients Filling: 6 large granny smith apples ¾ cup of sugar ¼ cup of flour ½ tsp of cinnamon ¼ tsp nutmeg Pinch of ground ginger Crust Single Crust: 1 ¼ cup of flour ¼ tsp. salt 1/3 cup of shortening 4 tbs of cold water Crumble crust (for the top): ½ cup of flour ¼ cup of butter ¼ cup of sugar
Directions: Pre heat the oven to 350 degrees. Make the bottom crust by combining all the ingredients. Knead the dough. On a floured surface roll out the dough. Lightly grease a pie pan and place the crust in it. Peel the apples and slice them into 12 pieces per apple. In a large bowl combine apples and dry ingredients. Then put the filling into the pie pan. Make the crumble crust by combining all the ingredients. Break up the pieces so it is crumbly. Once the dough is crumbly, sprinkle it on top of the pie. Place the pie in the oven for 40-45 minutes. When it comes out of the oven cool it on a rack. Yields 10 pieces.
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Apple Pie Taylor Thomas I usually cook this pie for my family everything Thanksgiving and Christmas. The recipe proportions are for one pie, but I usually end up making 2-4 because everyone in my family loved it so much. Since I did not get to make it yet this year, I figured it was the perfect recipe to share.
Ingredients: 4 lbs of apples 1 cup of brown sugar 1 stick of butter 1 pack of refrigerated pie crust 3/4 cup of granulated sugar 1/2 teaspoon of cinnamon 1/2 tablespoon of all spice 1 egg white 1 tablespoon of sugar
Directions 1. Cut and peel 4 pounds of apples to your desired width and shape. 2. Add 1 cup of brown sugar 1 teaspoon of allspice and 1/2 teaspoon of cinnamon to your Apple mixture. 3. Mix until fully incorporated. 4. Melt butter in an iron skillet on the stove and then add brown sugar, stir until dissolved.
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5. Take one pie crust and lay it on top of the melted brown sugar mixture; make sure that the heat is on low. 6. For the apple, sugar, spice, and cinnamon mixture into the iron skillet. 7. Cover the top of the pie with the remaining pie crust and cut 4 diagonal slits. 8. Then take your egg white and lightly base the top of the crust and sprinkle with brown sugar. 9. Baked at 350 degrees for an hour to 1 hour and a half.
Grandma’s Apple Pie Kai Moore This Apple pie has been passed down by many generations. It is a mix between sweet and flavorful, like an apple. It is a breaded crust, stuffed with sweet apple filling and topped with a decorative cross layered dough. My great grandma’s mom used to make this dish for my grandma all the time. Now, my grandma makes it for me. We have it every Christmas and Thanksgiving.
Ingredients • 6 apples • ½ cup brown sugar • ¼ cup sugar • ¼ tsp salt • ¼ tsp nutmeg • 1/8 tsp ground cloves • 2 tsp cinnamon • 3 tbsp corn starch
Directions 1. Slice and core the apples. 2. Mix sugar, brown sugar, salt, and nut meg. Stir well. 3. Add cloves, cinnamon, and corn starch. 4. Add apples and pour into crust. 5. Add decorative top. 6. Bake for 75 minutes at 400 degrees. 7. After taking the pie out of the oven, let cool for 10-15 minutes.
Cannoli Chocolate Ball Emma Walker Cannoli's come from the Palermo and Messina areas and were historically prepared as a treat during Carnevale season, possibly as a fertility symbol. The dessert eventually became a year-round staple in Sicily. The dish and the name may originate from the Muslim Emirate of Sicily. This dish reflects my family because I am Italian. My family is from Sicily. My cousin is also a very good cook and she likes to make this dish for Thanksgiving as a pre-meal snack. I made this for Thanksgiving, and it was good.
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Ingredients: 8oz of cream cheese (room temperature) ½ cup of ricotta cheese ½ cup of powdered sugar 1 teaspoon cinnamon 1 ¾ cups mini chocolate chips vanilla wafers.
Directions: 1. Beat cream cheese in a bowl until smooth 2. Add ricotta cheese, powdered sugar, and cinnamon; beat until combined 3. Stir in 1 cup of chocolate chips 4. Lay plastic wrap on counter and pour mixture onto center 5. Fold plastic wrap around mixture, creating a ball shape. 6. Place ball in a bowl to keep its shape and chill for 4 hours 7. After chilled, roll the ball in the rest of the chocolate chips 8. Serve!
Frozen Glory Evan Utne
I have had this cake for my birthday every year for about the past decade and never fails to disappoint. This cake is made from two layers of ice cream sandwiches with even more ice cream in between. With my birthday being in the heat of summer, a huge cake made almost entirely from ice cream is always something to look forward to. This cake is incredibly simple to make and doesn't even need to be baked!
Ingredients: 16 - ice cream sandwiches 1/4 gallon vanilla ice cream 8 oz container cool whip 12 oz jar chocolate fudge topping (warm) 1.5 oz grated chocolate bar Page | 21
Directions: 1. Place 8 of the ice cream sandwiches side by side in a baking dish (9x13). Spread half of the fudge, cool whip, and ice cream on top. 2. Repeat with the remaining ice cream sandwiches and filling. Sprinkle the grated chocolate on top of the filling. 3. Cover and freeze for at least an hour before serving. Keep covered and frozen
Grandma’s Cheesecake Aiden England This is my grandmother’s cheesecake recipe that I loved when I was younger. We actually got the recipe pretty recently considering that she passed away in August, and it was her secret recipe. My mom and aunts grew up on this cheesecake and loved it as well. I hope if anyone else tries this recipe out they will enjoy it as much as my family because my grandmother was such a great baker.
Ingredients Spring form pan (9” or 10”)
Crust 1 1/2 cup graham cracker crust 1/4 cup melted butter 1/4 cup sugar
Filling 3 – 8oz cream cheese 4 eggs 1 tsp vanilla 1 cup sugar
Topping 2 cups sour cream 1 tbsp sugar 1 tsp vanilla
Directions 1. Preheat oven to 325 F. Mix crust items together. 2. Spread over bottom of 9” spring form pan – bake for 8 min 3. Filling: mix cream cheese until light and fluffy. Add eggs, vanilla, and sugar. Beat until creamy. Pour onto crust. Bake for 35 minutes. 4. Topping: Mix topping ingredients. Put on top and bake for 8 minutes. 5. Refrigerate overnight.
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New York Style Cheesecake Mya Cruz This dish is called New York Style cheesecake and I believe it is the best cheesecake ever! The credit for the creation of New York style cheesecake goes to Arnold Reuben. It was actually just an experiment that he did with a cheese pie. New York style cheesecake is heavy on the cream cheese but every other cheesecake relies more on heavy cream and sour cream that’s the difference.
Ingredients: Graham Cracker Crumbs Salted Butter Sugar Cream Cheese: Sugar All Purpose Flour Lemon Zest Vanilla Extract Heavy Cream Eggs: This cheesecake uses both whole eggs and egg yolks. The extra yolks give the cheesecake some extra flavor, so don’t leave them out.
Directions: 1. Preheat your oven to 325°F. Line a 9-inch springform pan with parchment paper in the bottom and grease the sides. 2. Mix the ingredients: Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan. 3. Bake: Bake the crust for 8-10 minutes, then set it aside to cool. 4. Prepare for Water Bath: Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in 5. Reduce Oven Temperature: Reduce the temperature of your oven to 300°F.
6. Beat Ingredients: In a large bowl, beat the cream cheese, sugar and flour on low speed until completely combined and smooth. Be sure to use low speed. Scrape down the sides of the bowl. 7. Add Lemon & Vanilla: Add the lemon zest and vanilla extract and mix on low speed until well combined. 8. Incorporate Heavy Cream: Add the heavy cream and mix on low speed until well combined. 9. Add Eggs & Egg Yolks: Add the eggs and egg yolks one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined. 10. Pour Mixture Over Crust: Pour the cheesecake batter into the crust. Your pan will be very full. 11. Assemble Water Bath: Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. 12. Bake: Bake the cheesecake for about 2 hours. The edges should be set and the center should be somewhat set, but still jiggly.
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13. Turn Off the Oven: Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but it’ll slowly begin to cool as well
14. Crack Oven Door: Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking. 15. Chill: Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. 16. Place on a Serving Dish: Remove the cheesecake from the springform pan and place it on a serving dish. Refrigerate it until you’re ready to serve!
Key Lime Pie Isaac Kelce My Favorite dish to make is Key Lime Pie with a gingerbread crust. Little history about is mom taught me that dish to help me with math.
Ingredients
CRUST 1 1/2 cups gingersnap cookie crumbs 2 tbsps. sugar 5 tbsps. Butter
FILLING 2 (14 oz.) cans sweetened condensed milk 2/3 cup Santa Cruz Organic® Pure Lime Juice 1/3 cup sour cream 2 tsps. grated lime peel TOPPING 1/2 pt. heavy whipping cream (1 cup) 1/4 cup powdered sugar 1/2 tsp. vanilla extract 1 lime, sliced for garnish Page | 24
Directions HEAT oven to 350°F.
For Crust: COMBINE gingersnap cookie crumbs and sugar. Add butter. Stir until evenly moistened. Press mixture against bottom and sides of a 9-inch pie plate to form crust. Bake 10 minutes. Cool 15 minutes on wire rack.
For filling: BEAT sweetened condensed milk, lime juice, sour cream and lime peel in large bowl with electric mixer on medium speed until blended. Pour filling into crust. Bake 15 to 18 minutes or until tiny bubbles begin to form on surface of pie. Cool on wire rack 15 minutes. Chill 2 hours.
For topping: BEAT cream, powdered sugar and vanilla in large mixing bowl with electric mixer on medium speed until stiff peaks form. Top pie with whipped cream. Garnish with lime. Chill 1 hour before serving.
Mandarin Orange Cake Abigail Galli My Gammie and Papa liked to make this dish around Easter because of the spring “vibe” it gave off. It is a light and refreshing desert that you can eat and not feel guilty about! There isn’t much history around it. I asked my grandma and she said they got the recipe for a cook off with their church. The reason I’m using this recipe is because I ate this during my birthday which happened during quarantine. It is a delicious desert and I hope you will try it!
Ingredients:
Cake 1 (16.5.-oz.) box Duncan Hines yellow cake mix 1 (11-oz.) can mandarin oranges, with juice 4 eggs ½ cup Crisco oil
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Icing 1 (8-oz.) carton Cool Whip, thawed 1 (3.4 oz.) Jell-O vanilla instant pudding mix 1 (20-oz.) can crushed pineapple, drained
Directions In a mixing bowl place cake mix, mandarin oranges with juice, eggs and oil. Combine with electric mixer on low, then medium speed. Pour equal amounts of batter into 3 (8-inch) oiled and floured cake pans. Bake at 350º for 18-20 minutes. For icing, place Cool Whip, instant pudding and drained crushed pineapple in a mixing bowl. Whip together on high speed by electric mixer until firm peaks are formed. Ice the cooled cake layers and refrigerate. Waiting overnight will help the flavors blend the best. This cake should be left in a fridge not a counter.
Payasam (an Indian dessert) Joel Vinod Payasam is believed to have originated, around 2000 years ago, in the temple town of Puri in Odisha. The legends say that this sweet dish was served as part of the evening snacks in the palace of emperor Ashoka.
Ingredients: Vermicelli (varies according to the type of payasam), milk, ghee, sweetener, cashew nut, raisins, cardamom and a bit salt.
Directions: • Heat ghee in a thick bottom pot. • When ghee heats up add cashew nut and raisins and fry for 10-20 seconds. • And when it becomes golden brown remove it from the utensil. • In the same utensil fry the vermicelli till golden brown. • Add milk to the golden-brown vermicelli. • Cook the vermicelli until it become soft and stir intermediately. • Add sugar and cook for 1 more minute. • Add the cashew nut and raisin and mix well. • Add cardamom and keep it for some time out of the stove. • Vermicelli payasam is ready to be served.
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Pecan Pie Dru Dunn Every Thanksgiving I help my grandma make all of the main dishes such as pies, turkey, stuffing, and cranberry sauce. This pecan pie recipe has been perfected by my late grandpa, so we make this in his memory every year.
Ingredients: • 9-inch pie crust • 4 large eggs • 1 cup maple syrup • ½ cup packed brown sugar • 2 teaspoons cornstarch • 2 teaspoons vanilla extract • 1 teaspoon fine sea salt • ½ teaspoon ground cinnamon • ¼ cup unsalted butter, melted • 2 ½ cups pecan halves Directions: 1. Preheat oven to 400 degrees Fahrenheit 2. Bake pie crust in pie pan for 15 minutes, after removing it, decrease oven temperature to 350 3. Whisk 3 eggs, maple syrup, brown sugar, vanilla extract, cornstarch, sea salt, ground cinnamon in a large bowl. Add melted butter and quickly mix until combined 4. In a separate small bowl, whisk remaining one egg and an extra tablespoon of water or milk. Brush egg wash over edges of pie crust 5. Arrange the pecans in an even layer in the pie crust, pour mixture from step 3 into crust over pecans 6. Bake for 40-50 minutes, or until top is lightly browned. The pie will be good to go when the top is puffed up in a dome. Transfer pie to wire rack and let it rest until it reaches room temp.
Pistachio Bundt Cake Alivia Palmer For as long as I can remember, my mom has made this cake on several occasions. Christmas, my birthday, or just for a small treat. It’s one of my favorite cakes that’s easy to make and delicious!
Ingredients: • 1 box of Pillsbury Moist Supreme Yellow Cake Mix • 1 box of Pistachio Jell-O • 1 cup of water • ½ cup of oil • 3 eggs
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Directions 1. Preheat oven to 350°F. Spray bundt pan with cooking spray and coat with flour. 2. Place the cake mix, pistachio jello packet, water, oil, and eggs in a bowl. Mix with a mixer for 2 minutes. 3. Pour batter into bundt pan. 4. Bake in the oven for 39-43 minutes. 5. Let cool for 10-15 minutes before removing from the pan.
Tiropita James Garber Tiropita is a traditional Greek cheese pie, made with feta cheese and filo dough. Both my mom’s parents are from Greece and my Yiayia, a great cook, makes this for us.
This recipe makes about 25 tiropita.
Ingredients: 1 and 1/2 cups whole milk ricotta cheese 1 and 1/2 cups crumbled feta cheese 1/2 cup shredded or grated parmesan cheese 2 eggs, beaten 2 tablespoons olive oil salt and freshly ground pepper to taste 1/4 teaspoon dried dill (or more if you like) 1 pack phyllo dough 1/2-pound butter, melted
Directions • Mix all these ingredients together to make the filling. • 1 and 1/2 cups whole milk ricotta cheese • 1 and 1/2 cups crumbled feta cheese • 1/2 cup shredded or grated parmesan cheese • 2 eggs, beaten • 2 tablespoons olive oil • salt and freshly ground pepper to taste • 1/4 teaspoon dried dill (or more if you like) • Then put the half pound of melted butter on your filo dough. After you butter the filo, place a tablespoon of filling on the edge of the filo and then fold into a triangle. Repeat until out of ingredients. Turn the oven up to 375 degrees and bake for 45 minutes.
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Treacle Tart Jordan Damian My grandma used to eat treacle tart as a little kid. She's from Bermuda which is a British colony. She still uses British customs like drinking tea at 4oclock with biscuits. So, a lot of the foods we eat are British like the treacle tart. I always look forward to Thanksgiving because of this desert. My mom grew up eating this desert and same with my sister and I. I can not wait to show my children in the future this desert so it can be passed down generation to generation.
Ingredients 1 (9 inch) pie crust pastry 1 cup golden syrup ¼ cup heavy cream 1 cup bread crumbs 1 lemon, zested 2 tablespoons lemon juice
Directions 1. Preheat over at 375 degrees F . 2. Press pie crust into the 9 inch pie plate. 3. Mix the syrup, cream, bread crumbs, lemon zest and lemon juice together in a bowl. 4. Pour mixture in the crust. 5. Bake it in the 375 degree F oven for 35-40 mins till filling is set.
Zeppoli Natalia Frenier Zeppoli, sometimes called Saint Joseph Day cake. It is a donut made from a cream puff dough. This desert is originated from Italy, is covered in powered sugar and can even be dipped in different sweet sauces of your choice. My mom has made this several times and my family all loves it.
Ingredients: 1 cup of water 8 tablespoons of butter 3 tablespoons of butter 1/4 tea spoon salt 1 cup of flower Page | 29
4 eggs Oil (for frying and your choice) powdered sugar
Directions 1. In a medium saucepan, combine the water, butter, sugar, and salt. Cook until the butter completely melts. 2. Add the flours all at once and mix VERY good with a wooden spoon until the dough comes together in a ball. Cook for another minute or two. 3. Place the dough in a bowl of a standing mixer. Mix with the paddle attachment, until you don’t see any more steam rising up from the bowl. 4. Add the eggs, one at a time, until they are fully incorporated. You can use a hand held mixer or even mix the dough by hand. 5. Meanwhile, pour in enough oil into a large heavy pot. You should have at least 2 inches. Heat up to 375 degrees. 6. Transfer the dough to a large Ziploc bag. Cut a hole in one corner. Slowly pipe out the dough and cut off snippets of the dough right into the oil. You can also use a spoon to put the dough into the oil. 7. Try to keep the oil at around 350 degrees 8. Fry the zeppole for about 5 minutes, turning over the ones that don’t turn on their own. 9. Take them out of the oil using a slotted spoon. Place them on a towel lined plate. When they rest for 1-2 minutes, dust with the powdered sugar. ENJOY!
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~ COOKIES, BROWNIES, & TREATS ~ Chocolate Chip Cookie Caroline Richardson The Chocolate Chip Cookie was invented by chef Ruth Graves Wakefield. At the time of its invention, she owned the Toll House Inn in Massachusetts. The cookie was first found in her 1938 cookbook, “Tried and True.” Since then, the cookie has become one of the most popular cookies of all time, and a fan favorite.
Ingredients: 2 ¼ cups all-purpose white flour 1 tsp baking soda 1/2 tsp salt 1 cup of softened butter (2 sticks) 1 ½ cup white sugar 2 tsp vanilla extract 2 large eggs 12 oz bag of semi-sweet chocolate chips
Directions: 1. Preheat oven to 350 F. 2. Mix flour, baking soda and salt in a medium-sized bowl and set aside. 3. In a separate bowl add sugar and softened butter. Mix together with a wooden spoon until the mixture becomes creamy and smooth. 4. Add vanilla and eggs, one at a time, to butter mixture and blend thoroughly. 5. Add dry ingredients gradually to the creamed butter mixture until dough forms. 6. Mix chocolate chips into the dough. 7. Use a cookie scooper or tablespoon to drop dough onto a cookie sheet. 8. Bake for 10-12 minutes or until golden brown.
Chocolate Chip Cookie with Nuts Sara Cabellero Ever since the 1930s, American chef Ruth Wakefield ran the Toll House restaurant in Whitman, Massachusetts. There, she invented the world famous cookie, the chocolate chip cookie. In fact it was so famous that during World War II, U.S. soldiers from Massachusetts who were stationed overseas shared the cookies they received as care packages with other soldiers from other parts of the country. Soon, hundreds of soldiers were writing home asking their families to send them Toll House Chocolate Chip Cookies. Nobody truly knows what inspired Ruth to put chocolate chips in her cookie, but legend has it that when she was trying a variation on a butterscotch dessert she decided to let the chocolate chips fall where they may.
Ingredients 2 ¼ cups of all purpose flour
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1 tsp. vanilla extract 1 tsp. baking soda dissolved into 1 tsp. hot water 1 tsp. salt 1 cup (2 sticks) of softened butter 2 large eggs 2 cups of Nestle toll house semi-sweet chocolate morsels 1 cup of chopped nuts ¾ cup of packed brown sugar ¾ cup of granulated sugar
Directions Preheat oven to 375° F. Combine flour, baking soda and salt in a small bowl. Beat butter granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until smooth. Add eggs one at a time, beating well after every addition. Gradually beat the flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes 2 dozen cookies
Chocolate Peppermint Rice Krispie Treats Joseph Helton My oldest brother and mom saw peppermint marshmallows at the grocery store for the first time and they wondered what they could do with them. They thought that chocolate and peppermint sounded good together, so they grabbed some Cocoa Krispies and the peppermint marshmallows and brought them home. They followed the directions on the Cocoa Krispie's box for marshmallow treats, but substituted the peppermint marshmallows for the regular marshmallows. Then they spread the mixture out onto a cookie sheet, drizzled melted chocolate chips all over the top of it and then sprinkled crushed candy canes on to the melted chocolate. It was delicious!!
Ingredients 6 cups of Cocoa Krispies 1 bag of peppermint marshmallows (10 Oz) 3 tablespoons of butter 1 cup of semi sweet chocolate chips 3-4 crushed candy canes
Directions In a large sauce pan melt butter over low heat. Add marshmallows and stir until completely melted. remove from the heat. Add Cocoa Krispies cereal, stir until well coated Using a spatula or wax paper evenly press the mixture into a 13" by 9" pan coated with cooking spray. Melt 1 cup of semi sweet chocolate chips in a microwave safe bowl, set timer for 60 seconds, stop microwave every 15 seconds and stir, continue until completely melted and smooth. (add additional time if needed)
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Drizzle chocolate over the entire top of the Cocoa Krispie treat and then sprinkles with crushed candy canes and allow to cool. Cut into desired serving sizes and enjoy.
Gingerbread Man-shaped Candy Canes Madison Walk As a special treat during the holidays, why buy candy canes, when you can make them at home? This is a recipe that the kids in my family like to make that is super simple and fun and causes no mess.
Ingredients/tools • 12” by 8” non-stick cooking pan • Aluminum foil • 10 Gingerbread man metal stencil • 1 tub of Peppermint Starlite Mints • Plastic cake pop sticks
Directions 1. Pre-heat oven to 400 degrees Fahrenheit 2. Gather all ingredients and tools 3. Apply aluminum foil to cooking pan 4. Place all 10 gingerbread man stencils onto pan 5. Place 3 mints inside each stencil 6. Once placed, put the pan inside the oven and let the mints melt completely. 7. Once the mints have melted, remove them from the oven and immediately place in refrigerator or 2 minutes 8. Once slightly cooled, remove the metal stencils and stick the plastic cake pop stick directly into the bottom of the slightly melted candy cane. 9. Set pan into freezer for 1 hour 10. After the 1 hour, remove the pan from the freezer and enjoy your Gingerbread Man Shape Candy Canes!
Hustle Horchens Garrett Wright Hustle Horchens are crumbly hazelnut cookies with a Norwegian origin. I do not know much about the actual history of the dish other then we have been making them for years.
Ingredients 3/4 cups flour 1/2 cups hazelnuts 1/2 cups unsalted butter 1/4 cups white sugar
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Directions Preheat oven for 350 F. Grind the hazel nuts finely in a food processor. Add the flour and then butter and process until thoroughly mixed. Form the dough into crescents. Bake for about 14 minutes or until light brown. Add sugar on top after letting the cookies cool. Lemon Cookies Hailey Cooke My mom got this recipe from my grandma a long time ago and now we make it every Christmas and Easter.
Ingredients: 1 Box of Lemon Cake Mix 8oz of Cool Whip 1 egg 2 cups of powdered sugar
Directions: - mix together the cake mix, cool whip, and the egg - drop the mixture into the powdered sugar and coat it evenly - bake on a greased, metal cooking sheet at 350 degrees for 12-13 minutes
Mexican Wedding Cakes Brook Schlimme The origin of Mexican Wedding cakes, also knows as Russian Tea Cakes, is unknown. People believe it originates in Eastern Europe and eventually arrived in Mexico where it developed the classic flavor of vanilla. In the U.S. it is now recognized as a delicious, buttery cookie made special for the holiday season.
Ingredients: 1 cup butter ½ cup of sugar (more for coating) 2 cups flour 1 tsp. vanilla Directions: 1. Preheat oven to 400°, grease cookie sheet 2. Mix all ingredients in bowl. Roll tablespoon size dough balls. 3. Bake for about 12 minutes until lightly brown. 4. Roll in extra sugar while hot and once again when cool.
Mom’s Brownies Ms. Kravitz – Spanish Teacher My mom makes the best brownies! I know a lot of people say that, but I believe my assertion is the absolute TRUTH. My mom adapted this recipe from one her co-worker gave her. They are super fudgy. There is also flexibility to change the add-ins or topping according to your taste or allergies.
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Ingredients 1 cup butter or margarine 4 squares unsweetened chocolate 2 cups sugar 4 eggs 1 cup all-purpose flour 1 tsp vanilla extract ½ tsp salt 1 bag (10 - 12 oz) peanut butter chips* 1 cup mini semi-sweet chocolate chips* *You can change these out for something else based on your personal preferences.
Directions 1. Pre-heat oven to 350 degrees Fahrenheit. Grease a 9” x 13” baking pan 2. In a large saucepan over very low heat, melt butter or margarine and chocolate, stirring constantly. Remove from heat and stir in sugar. Cool slightly. 3. Add eggs, one at a time, beating until well blended after each addition. Stir in flour, vanilla, and salt; stir in peanut butter chips. 4. Pour into pan. 5. Bake 30-35 minutes until toothpick inserted in center comes out clean. 6. Pour mini chocolate chips on top of the hot brownies, allow the chips to melt a bit, then spread them to cover the brownies. 7. Allow brownies to cool in the pan on a wire rack. The chocolate chips should start to harden as they cool. 8. Cut into squares and serve.
Yields: 24 brownies
Ooey Gooey Brownies Daniel Lowery Ooey Gooey Brownies were invented by my grandmother. They were based on the recipe for Blondies and designed to basically be a blondie but gooier and softer. Blondies were invented in the late in the early 1900’s as an alternative to brownies which were invented a few decades earlier. They became huge and a deep part of American diets and culture.
Ingredients • 1 ¼ Cup graham cracker crumbs • 14 Oz sweetened condensed milk • 6 Oz chocolate chips • ¼ cup chopped pecans
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Directions • Preheat oven to 350 degrees • Grease pan. Set aside for future use • Mix all ingredients together • Pour into prepared pan • Bake 20-30 minutes
Peanut Butter Cookies Jasmine Blue My great grandmother taught me this recipe when I use to go stay with her for the summer. She is very strict and very big on eating from home. I crave sweets and would ask to order food or to go to the store for some snacks. I was never allowed to go, so she showed me what she use to bake when she has craving as she say (back in the older days/modern days when she was a kid). She calls it the 3 step pb (peanut butter) cookies. She calls it that because usually everyone keeps a jar of peanut butter, sugar, and eggs. She says those are household ingredients and you can use it for baking cookies. When she showed me I was kind of surprised and the results WOWED me. They were very delicious and extremely good. So, I advise and share with you all to try this amazing and shocking recipe, you'll won't regret it.
Ingredients 1 Egg 1 cup of Sugar 1 cup of Peanut Butter
Directions • Preheat oven to 350 degrees F • Combine all ingredients • Line baking sheets with parchment paper • Drop 1 tbsp of the mixture onto the baking sheet until it is all gone • Cook for 6-10 minutes
Peanut Butter Butterscotch Cookies Eliza Moore This is a family recipe that we always have around holidays. Not just the winter holidays but any holiday. Still to this day, I ask my mom if she is going to make them when a special occasion comes up! They bring back so many memories and are probably my favorite food ever!
Ingredients • 3 cups cornflakes • 1/2 cup peanut butter • 1 package of butterscotch chips/morsels
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Directions • Microwave the chips in a bowl until they are melted, • Stir in the peanut butter and make sure it's all melted enough. • Pour the cornflakes into a large bowl • Pour the melted mixture on top of the cornflakes evenly and gently mix to coat all the cornflakes with the mixture. • Line a cookie sheet with wax paper • Drop spoonfuls of the cornflake cookie mixture onto wax paper sheets • Chill till it hardens
Peanut Butter Reindeer Balls Alex Klee These chocolatey treats originated a long time ago as a substitute for classic Christmas treats such as cookies. Theses peanut-butter filled balls of chocolate goodness are just right to pop in your mouth by the side of the Christmas tree.
Ingredients 1 cup creamy peanut butter 1 cup butter, room temperature 4 cups powdered sugar 1 1/4 cups crushed graham crackers 15 ounces semi-sweet chocolate (for melting)
Directions 1. In the bowl of your stand mixer fitted with the paddle attachment combine the peanut butter and butter, mixing on medium speed until smooth. 2. Turn mixer to low and add in the powdered sugar and graham cracker crumbs, mixing until evenly incorporated. Mixture will be thick. 3. Using a small cookie scoop (about 1 tablespoon), portion out the mixture and roll into balls. Place them on a large parchment lined baking sheet. Place the baking sheet in the refrigerator for at least 30 minutes to chill. 4. In a medium bowl melt the chocolate in 25- second increments, stirring after each until smooth. 5. Using a fork, dip each peanut butter ball into the melted chocolate, tapping off the excess. Place back on the parchment lined baking sheet. Repeat with all balls. 6. Drizzle any extra chocolate on top of the balls. 7. Allow the chocolate to set before storing.
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Snickerdoodles, but the Blanding Way Reagan Blanding This dish was first developed and made by my great-grandmother. The recipe was made very frequently around the holidays when both of my parent’s families would come together and celebrate. Now, every single Christmas, this dish is a must and is always demolished by everyone when we have dessert. I hope you love this recipe in which it will bring your family the holiday cheer we desperately need during these crazy times!
Ingredients: 1 cup of shortening (part butter & part marg.) 1 ½ cups sugar 2 eggs 2 ¾ cups flour 1 tsp. cream of tartar 1 tsp. baking soda 1 tsp. salt 2 tbsp. sugar 2 tbsp. cinnamon
Directions Preheat oven to 400°. Mix shortening, sugar and eggs. Blend flour, cream of tartar, baking soda, and salt. Shape into 1” balls and roll in the mixture of sugar and cinnamon. Place on ungreased cookie sheet 2 inches apart. Bake 8-10 minutes. Cookies pull at first, then flatten.
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~ SIDE DISHES ~ Carrot Souffle Mrs. Reese, English Teacher This side dish is a family favorite. We make this for Thanksgiving, Christmas, Hanukkah...basically any family celebration.
Ingredients
Carrot Mixture 4 - 14oz cans drained carrots 9 eggs 1 ½ cups sugar 9 tbsp flour 3 tsp baking powder 3 tsp vanilla 3 sticks butter (melted) 1 tsp cinnamon dash nutmeg
Nut Topping 1 cup corn flakes (crushed) 8 tbsp dark brown sugar 1 stick butter (melted) 24 oz chopped walnuts 1 tsp cinnamon dash nutmeg
Directions Preheat oven to 350 degrees Puree carrots in food processor. Add eggs to puree Blend in sugar, flour, baking powder, vanilla, butter, cinnamon & nutmeg. Pour carrot mixture into a 12 x 9 x 3 aluminum pan Put Nut Topping on top of carrot mixture Bake uncovered for 1 hour and serve hot.
Friend Wontons Ashleigh Dale Fried wontons are a crunchy, savory dish that is made from wonton wrapper that are filled with ground meat, green onions, mushrooms, and then fried to perfection. My Grandpa grew up in Japan and his family always made this recipe. When he married my Grandmother and moved to the states, he continued to make it. Every year for Christmas, we make it with all of our family. I love being able to keep my Japanese culture alive and present every year.
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Makes around 100 wontons about 12 servings
Ingredients • 1 pound of ground meat • ½ cup of mushrooms (Finely minced) • ¼ cup green onions (Thinly sliced) • 1 tsp toasted sesame seed oil • 1 tsp cornstarch • ½ tsp salt • ½ tsp minced ginger • 1 tsp of minced garlic • 1 pkg of square wonton wrappers • Vegetable oil (for frying) • Soy sauce with fresh ginger and garlic for dipping
Directions 1. Combine the ground meat, mushrooms, green onions, sesame seed oil, cornstarch, salt, ginger, and garlic into a medium bowl. Then thoroughly combine all the ingredients. 2. Keep the wonton wrappers covered and take one wonton wrapper and fill with ¾ tsp of meat mixture in the center of the wrapper. Then fold the wrapper into a triangle shape. Use a bit of water to seal the bottom corners together. Repeat the process with the remaining wrappers and filling. 3. Bring 3 inches of oil to 375 degrees F in a large pot. Fry 6-8 wontons at a time for 3-5 minutes or until golden brown. Drain on paper towels and repeat with remaining wontons. 4. Serve with the soy sauce with fresh ginger and garlic.
Green Bean Casserole Caiden Petty Dorcas Reilly was the creator of the green bean casserole; it was unintentionally discovered. Working in the Campbell’s home economics department, she put the ingredients together and in the oven for 20 minutes and the green bean casserole was born.
Ingredients: • 1 can (10 ½ ounces) of mushroom soup • ½ cup of milk • 1 teaspoon of soy sauce Page | 40
• A dash of black pepper • 4 cups of cooked and cut green beans • 1 1/3 cup of fried onions
Directions 1. Stir the soup, milk, soy sauce, black pepper, green beans, and 2/3 cup fried onions together in a 1 ½ quart casserole pan 2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. 3. Bake for 5 minutes or until the onions are golden brown.
Latkes Carter Thrash Latkes, also known as potato pancakes, are similar to hash browns regarding taste and texture. They’re often eaten with sour cream or applesauce. With this recipe, you can make about 6-8 latkes depending on how big you make them. Latkes are a traditional Jewish food eaten during Hanukkah. My mom is Jewish and often ate Latkes.
Ingredients: 2 cups of peeled and shredded potatoes 3 eggs 2 tablespoons of all-purpose flour 1 ½ teaspoons of salt ½ cup of vegetable oil.
Directions Place the potatoes in a cheesecloth and wring. Extract as much moisture as possible. Stir the potatoes, eggs, flour, and salt together in a bowl. Pour vegetable oil in a pan and set to medium-high heat. Place large spoonfuls of the mixture into the pan and press them down to form a pancake shape. Once the one side is brown, flip it over. Once the other side is brown, place the Latkes on paper towels to soak up the oil.
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Potato Latkes Andrew Levine It is traditional on Chanukah to have food made fried in oil to celebrate the Feast of Lights.
Ingredients Yield: 16-24 latkes
4 large russet potatoes Juice of ½ lemon 1 large yellow onion 2 large eggs ½ cup matzo meal 2 tsp salt 1/8 tsp white pepper Corn oil for frying
Directions
1. Peel potatoes and grate by hand. 2. Squeeze the grated potatoes by handfuls to get rid of excess starchy water. 3. Place in a bowl and mix in lemon juice. 4. Peel and grate the onion and beat the eggs lightly. 5. Add the grated onion, beaten eggs, matzo meal, salt, and white pepper, and mix well. 6. Heat corn oil at a depth of ¾ of an inch in an electric frying pan at 375 F. 7. Drop potato mixture into hot frying pan using a tablespoon, fry until brown on both sides (about five minutes per side, and don’t crowd the pan). 8. Drain on paper towels and keep latkes warm in a 250 F oven. 9. Continue until all are done.
Serve immediately with homemade applesauce.
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Marinated Salad Ms. West, Treasurer A warm lovely vinaigrette dressing, with just a bit of sugar, is poured over a bowl of fresh and canned veggies and popped into the fridge. Twenty-four hours you have green bean-corn-celery-pea-corn- pimento-delight.
Ingredients: 1 (15 ounce) can peas, drained 1 (15 ounce) can shoe peg corn, drained 1 (15 ounce) can green beans, drained 1 (2 ounce) jar pimentos 1 cup chopped celery ½ cup chopped green bell pepper ½ cup chopped onion 1 cup white sugar ½ teaspoon ground black pepper 1 teaspoon salt ½ cup vegetable oil ¾ cup white wine vinegar
Directions Step 1 Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
Step 2 In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.
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Party Potatoes Gracie Gallagher My family and I make these every year on Thanksgiving and Christmas. I believe there’s probably other names for this specific dish, but I’ve only ever known it as party potatoes. My grandma called them party potatoes because the recipe makes a lot and this was always a good dish for a party. In my opinion, any kind of potato is delicious, but this has always been one of my favorites!
Ingredients: 2 bags of shredded potatoes (Ore Ida, partially thawed) 1 stick of margarine 2 cups of sour cream 1/2 cup of chopped onion 2 cups of shredded cheddar cheese 1 tsp. of salt 2 cups of Corn Flakes
Directions: Mix all ingredients and fold in potatoes. Pour in a 9x13 pan. Top with 1 stick of butter and 2 cups of corn flakes. Bake at 350 degrees for 60 minutes.
Pineapple Casserole Gabe Miller Pineapple Casserole is dish from the south that is considered a funeral food, a food that someone might give you after a friend or loved one died. It is typically made with sweetened canned pineapple, flour, and eggs baked with butter and crackers on top. My grandparents are from Texas. My grandmother used to eat this on Thanksgiving and has passed down the recipe since. It is a very southern dish first appearing in a cookbook called “The Southern Sympathy Cookbook”. She uses a different recipe than that cookbook, but it still has the same basic ingredients.
Ingredients 1 can crushed pineapple 1 cup sugar 2 tbs cornstarch mixed with ¼ cup pineapple juice and/or water 2 eggs (beaten) 1 tsp vanilla Cinnamon Butter
Directions First, mix everything except the cinnamon and the butter together. Next place into a casserole dish and sprinkle cinnamon on top. After that, put tablespoon of butter on top of the mixture. Finally bake uncovered for 1 hour at 350 degrees.
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Grandma’s Squash Casserole Abigail Wyrick My Grandma has been making her squash casserole ever since her husband went to war and she was left at home with 6 kids. Casseroles were a big staple in women’s cooking in the second half of the 1900s, and my grandma was included in that! Every family member knows by heart how to make her casserole, although some more than others. My Aunt, who came from Madrid was able to easily understand how to make it although she had only just learned English and how to cook. This goes to show how much the dish is beloved and easy to make!
Ingredients Dice/cook squash (remove as much water from the squash as possible) 1 Tablespoon of butter Salt and pepper 2 eggs Cheese of your choice, we personally like to use cheddar. ½ of a whole onion Bread crumbs or crackers. (bread crumbs work best however!)
Directions: Butter the dish with your tablespoon of butter. Layer squash and cheese until happy. Sprinkle bread crumbs onto the top so that it becomes an even topping. Sprinkle more pepper than salt as the cheese contains its own natural salt. Put a bit of butter on the top, it’s best if it is a little melted. Layer more cheese on top! When you’re done preparing the casserole, put it in the oven for 30- 40 mins at 375. Make sure the casserole rests in room temperature for 5 minutes so it can cool off before serving! (My grandma likes to put bechamel cream in her casserole, but we’ve decided to go with a healthier version of her beloved casserole.) The casserole would serve 8 people with a generous spoonful.
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Spinach Casserole Mrs. Reese, English Teacher We make this for Thanksgiving, Christmas, Hanukkah...basically any family celebration. It's a family favorite.
Ingredients 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry. Or chopped spinach in a bag. 2 cups herbed stuffing mix 1 cup firmly packed freshly grated Parmesan cheese 1/2 cup butter, melted 4 small green onions, finely chopped (I've used 1/2 of a small yellow onion) 3 eggs, slightly beaten Dash of grated nutmeg
Directions Combine all ingredients in a large bowl. Mix until well blended. Pour into a lightly greased baking dish. Cover and refrigerate until ready to use. Bake at 350 for 15-20 minutes or until golden brown.
Tostones Natalie Perez Tostones are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine. Most commonly known as tostones, they are common cuisine in Dominican Republic, Puerto Rico, Jamaica, Nicaragua, Cuba, Honduras and Venezuela; they are also known as tachinos or chatinos, platano frito or frito verde, bananes pesées, patacones and, sometimes, patacón pisao in Colombia. This is a family favorite side dish as my dad is Puerto Rican.
Ingredients Unripen, peeled Green Plantains Oil Salt
Directions Cut plantains to desired size chunks. Heat oil in a large skillet. Fry each side of the plantain for 3 ½ minutes. Take the plantains out of oil and flatten them with a plate by pressing down on them. Let plantains cool a bit, then put them back into the oil. Cook them for 1 minute on each side. Remove plantains and toss with salt and other desired seasonings. Serve immediately.
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~ MAIN DISHES ~
Adobo Chicken Stefan Williams The adobo was traditionally cooked in clay pots but today is made in more common metal pots or woks. When the Spanish invaded and settled in the Philippines during the 16th century, they witnessed this traditional Filipino cooking method and called it adobo, which is the Spanish word for marinade.
Ingredients • Chicken 5 thighs & 5 drumsticks • Equal parts: 1 cup • Vinegar • Soy sauce • Water • 1/2 bulb garlic • 2 bay leaves • 2 tablespoons peppercorns
Directions Put everything together in crockpot and cook on low for 5-6 hours until chicken is falling off the bone. Eat with rice and cucumber/pineapple salad.
Chicken Adobo Akira Franco Tanglao Aguas Chicken Adobo is a vinegar-and-soy-sauce-based stew from the Philippines. Below is a tweaked version of my Great-Aunt’s recipe.
Ingredients 2.5 Pounds of Chicken (can also use same amount of Pork cut into cubes) 1 Head of Crushed Garlic 2 Tsps. of Salt 1 Tsp. of Ground Black Pepper 2 Tsps. of Soy Sauce ½ Cup of Vinegar 1 Pound of Small Red Potatoes (If using larger potatoes, peel and cut into smaller pieces) 1 Bay Leaf 2 Cups of Water Page | 47
Directions Makes Three Servings 1. Marinate chicken for one hour in Garlic, Salt, Pepper, Soy Sauce, and Vinegar 2. Place marinated Chicken in a saucepan and add Water, Potatoes, and Bay Leaf 3. Simmer over medium heat for 30 minutes 4. Check to see if the Chicken is tender, if not check every 5 minutes 5. Once Chicken is tender, put heat to low and reduce for 15 minutes 6. Serve with rice
Baked Ziti Ms. Lanham, CTE Teacher Oven baked pasta has a history that dates back to the late Middle Ages and Renaissance where these dishes were served at banquets at the palaces of the nobles. Eventually this caught on in Italy and was adopted all over the boot. However, today it is still a staple dish for many southern Italian towns.
Ingredients: 1 box 16 oz ziti 1 pound ground beef or ground turkey your preference 12 oz of shredded parmesan cheese 12 oz package of Italian blend cheese 1 -16oz container of ricotta cheese 1 bag of fresh spinach 2 fresh cloves of garlic or 3 tablespoons of minced garlic 2 tables spoons Olive oil Cooking spray 2 cans or jars of your favorite pasta sauce (tomato based not alfredo)
Directions: Preheat oven to 375 Cook zit according to box directions. Drain and set aside Spray large casserole diss with cooking spray sides and bottom In a large skillet combine 2 tables spoons of olive oil, garlic, and all spinach cook until tender Page | 48
Brown ground beef of turkey in a large skillet In a large mixing bowl combine spinach mixture, ground meat, 1/2 of the parmesan cheese, Italian blend cheeses, ricotta cheese and ziti stir to mix all ingredients Pour mixed ingredients into the greased casserole dish and evenly spread the other ½ of parmesan over mixture. Bake in the oven on 375 or until it is heated through and bubbly and cheese is melted
Baleadas Franklin Zuniga Navas A baleada is a traditional Honduran dish composed of a flour tortilla, filled with mashed fried red beans, thick cream Hondureña, and crumbled hard salty cheese. Aside from beans, there is a whole variety of ingredients that can be added to the Baleada. The most common types of baleadas are the baleadas sencillas which has crumbled cheese and mantequilla. Other common variety of baleada is the baleada mixta which has the same as the baleada simple but with an addition of scrambled eggs. Many other people add sausage, plantain, hot sauce, avocado, chicken, pork and chismol which is diced tomato, onion and bell pepper.
Ingredients 2 cups all-purpose flour 1 cup water ½ cup vegetable oil 1 egg ½ tsp. salt 2 cups refried beans, warmed ½ cup crumbled queso fresco (fresh white cheese) ¼ cup crema fresca (fresh cream)
Directions Mix flour, water, vegetable oil, egg, and salt in a large bowl; knead until dough is smooth and no longer sticky. Form the dough into 8 golf ball-sized balls. Cover and let rest, about 20 minutes. Stretch each ball of dough into a thick tortilla. Heat a large skillet over medium-high heat. Cook each tortilla until browned and lightly puffed, about 1 minute per side. Layer refried beans and queso fresco over tortillas. Drizzle crema on top; fold tortillas in half over filling.
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Chicken Chow Mein Mr. Jefferson – Student Advancement Coach Chow mein are Chinese stir-fried noodles with vegetables and sometimes meat or tofu; the name is a romanization of the Taishanese chāu-mèn. The dish is popular throughout the Chinese diaspora and appears on the menus of most Chinese restaurants abroad. It is particularly popular in India, Nepal, the UK, and the US.
Ingredients • 2lbs chicken o 1 tsp complete seasoning o 1 tsp chicken bouillon o 1 tsp sazon seasoning o 1/2 tsp garlic powder o 1/2 tsp onion powder o 1/2 tsp black pepper o 1 tbsp green seasoning • Chowmein noodles • 1 cup Chopped long bean/ bora • 1 cup Chopped carrots • 1 cup Chopped cabbage • Chopped onions • Chopped garlic • Chopped red & green bell peppers • Grated ginger • Chopped cilantro • Chopped green onions • Complete seasoning • 1/2 tsp Black pepper • 1 tbsp Brown sugar • 1/2 tsp seasoned salt • 1 tsp chicken bouillon • 1 tbsp Cassareep/ browning/ soy sauce either one of these can be used for color • 1/2 cup water
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Directions: Season chicken with the seasonings listed and let marinate for about an hour or 2. Boil chowmein noodles until al dente rinse with cold water to stop the cooking process and set aside. Heat 2 tbsp oil in a wok or pan then add the chicken allow to brown for about 10 to 15 mins or until its thoroughly cooked. Once chicken is completely cooked add chopped onions, garlic and ginger let them Sautee for about 2 to 3 mins then add vegetables, long bean, carrots and peppers mix well then add seasonings, complete seasoning, chicken bouillon, seasoned salt, black pepper & brown sugar. Next add the color either cassareep, browning or soy sauce then add a little water mix to combine ingredients cover and allow to simmer for about 5 mins. And lastly add Chowmein noodles, cilantro, green onions and cabbage mix well, turn heat off serve and enjoy.
Chicken Crescent Casserole Alexander Williams This casserole is really filling, easy to make, and so so good. Any casserole like this is the ultimate in comfort food. Everyone in the house devours it every time my mom makes it. She can barely keep it around! This pairs great with a salad.
Serves 8.
Ingredients • 3 skinless, boneless chicken breast halves • salt and ground black pepper to taste • 2 (8 ounce) packages crescent roll dough, unrolled and divided into triangles • 1 (10.75 ounce) can condensed cream of mushroom soup • 1 (10.75 ounce) can condensed cream of chicken soup • 1 cup milk • 1 cup shredded Cheddar cheese
Directions • Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish. • Season chicken breasts with salt and pepper. Heat a large skillet over medium heat; pan-fry chicken until no longer pink in the center, about 10 minutes per side. Shred chicken. • Spread chicken over crescent roll triangles. Roll triangles, starting with the wider end, around chicken. Arrange rolls on prepared baking dish with the seam sides down. Place rolls into prepared baking dish. • Mix cream of mushroom soup, cream of chicken soup, milk, and Cheddar cheese in a bowl; pour mixture over crescent rolls. • Bake in preheated oven until bubbly and rolls are golden brown, about 40 minutes.
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Grandpa’s Chili Caleb Nevins This recipe is my grandpa’s chili recipe. It is probably my favorite food, but the bad thing is that I only get to eat it two times a year because my grandparents live in Wisconsin. It is definitely a tradition because we always eat it for Christmas when we go to Wisconsin!
Serves 6
Ingredients 1 can of tomato juice (large can) 1 large can of tomato sauce 1 lb ground beef (you can use ½ ground beef and ½ ground turkey) Chili powder to taste ½ red bell pepper ½ green bell pepper 1 large onion 2 cloves garlic 1 stalk of celery Salt and pepper to taste 2 cans of red beans, don’t drain (don’t use kidney or chili beans) About 1 cup of dry pasta (spaghetti broken into small pieces works well)
Directions Brown the ground meat with the chopped onion and garlic. When browned, add the chili powder. Bend the red bell pepper and celery in a bender with half of the tomato sauce. Liquify. Add mixture to the browned meat and keep cooking. Blend the green bell pepper and the rest of the sauce. Pour into cooking mixture and add the can of tomato juice to the mixture. Add salt and pepper to taste. Cook for about 20 minutes. Add red beans. Add pasta and cook for about another 20 minutes
Empanadas Immanuel Jobent Empanadas originated in Galicia (Spain) and Portugal. They first appeared in Medieval Iberia during the time of the Moorish invasions. A cookbook published in Catalan in 1520 mentions empanadas filled with seafood among its recipes of Catalan, Italian, French, and Arabian food.
Ingredients Discs of thinly rolled dough Fillings: Rice, chicken, beef, cheese, fish, peppers, olives, beans
Directions Make the dough thin by rolling it out Cook whatever filling you desire
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Place the filling on disc, then fold in half and seal by pressing a fork to the edges. Fry them in oil until golden brown.
Hawaiian Short Ribs Julianna Frerich This dish is a common Hawaiian dinner. When cooked correctly it should be very juicy and tender with a taste unlike any other. It is a delicious dish everyone knows and loves. Although most people from Hawaii are familiar with it, my family makes it any chance we get. After my parents moved from Hawaii, it became a comfort meal, that reminds them of joyful memories. It is tradition in my family to make it during every holiday we celebrate.
Ingredients 2-3 lbs. short rib of beef 3/4 cup soy sauce 3/4 cup sugar 3/4 cup water 3 inches piece fresh ginger, sliced 1 garlic clove, minced 1 tbsp sesame oil
Directions Combine all ingredients and marinate ribs for 4 hours. Broil or barbecue to desired degree of doneness. You should yield the number of ribs you decided to make.
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Homemade Italian Spaghetti Sauce Colin Crisci This dish was made and taught to my family by my grandmother and is one of my favorite sauces to put on pasta. It is often prepared for family and brings everyone together. You can dip bread in it, or serve it on pasta. It is one of my favorite sauces to have with my family. It can be used for many large meals such as family dinners.
Ingredients • 3 - 28 oz cans of crushed tomatoes • 1 finely chopped onion • 6 cloves of minced garlic • 3-4 tbsp dried basil • 2-3 tbsp dried oregano • 1 tbsp dried parsley • 2 tsp black pepper • 1 tsp sugar • 2 tbsp olive oil
Directions 1. Heat olive oil in a big pot over medium heat, add onion 2. Sauté for 10 min. don’t burn. Stir often 3. Add minced garlic 4. Heat for 1-2 min. don’t burn garlic. Don’t burn garlic. Add tomato, spices, and sugar. Stir often and bring to a low boil 5. Reduce heat to a low simmer for 2-3 hrs. stir often 6. Simmer uncovered for the first half; cover for second half 7. Serve over favorite pasta (can add ground beef)
Katsu Curry (Japanese Curry with Chicken Cutlet) Levi Everitt I come from an Asian heritage so I naturally enjoy a lot of Asian meals. Ever since I went to Japan as a kid, I’ve been in love with this dish called Katsu Curry. It’s pan fried chicken with curry sauce and is usually served with rice. Curry sauce is used in lots of Japanese dishes. Still to this day it is one of my favorite meals ever!
Prep Time: 15 mins Cook Time: 20 mins Serves: 4
Ingredients
Curry 1 large onion sliced into 3/8” pieces Page | 54
9 oz. potato, cut into 5/8” cubes 2 medium carrots sliced ¼” thick 1 tbsp oil ½ packet of 230g () House Vermont Curry Mild 4 cups of cooked rice (hot)
Chicken Cutlets 4 chicken thigh fillets Salt & pepper 1 cup Japanese breadcrumbs (panko breadcrumbs) Oil to deep fry
Directions 1. Heat 1 tbsp of oil over medium-high heat. Add onion and saute for a few minutes or until onion becomes translucent and edges start to brown. 2. Add potatoes and carrots, stir for a couple of minutes or until the surface of vegetables starts getting cooked. 3. Add water and bring to a boil. Reduce heat and simmer for about 7 minutes or until the vegetables are nearly cooked through. 4. Add curry roux cake pieces, stir gently to blend the curry over low heat. 5. Cover and cook over low for 10 minutes or until the curry roux is completely dissolved. Stir occasionally. Thin with water if too thick or cook uncovered to thicken.
Making Chicken Cutlets 1. Season with chicken all over with salt and pepper. 2. Working one fillet at a time, coat with panko. Repeat for each fillet. 3. Heat oil in a frying pan until bubbles appear around wooden chopsticks and come up constantly. 4. Gently place a fillets into the oil. 5. Fry for about 3-4 minutes or until the bottom side is browned. Flip the fillet and cook for an additional 3-4 minutes until browned. 6. Transfer the cutlet onto a tray lined with paper towel to drain excess oil, and rest for 5 minutes. Cut each chicken cutlet into 1” wide strips.
Serving Lean chicken on rice, pour curry next to the cutlet and serve immediately
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Korean Pork Bibimbap with Coconut Rice Mr. Wilhide, Social Studies Teacher This dish was thrown together during Quarantine and I thought it sounded good. Measurements were created after many failed attempts. But these measurements are just right! This was a prime Quarantine dish for my household.
Recipe Serves 4 People
Coconut Rice Ingredients • 1 Can (14oz) of Coconut milk • 1 ¼ Cups Water • 1 Teaspoon of Sugar • 1 Pinch Salt • 1 ½ Cups of uncooked Jasmine Rice Directions 1) In a sauce pan, Combine the Coconut Milk, Water, Sugar, and salt. Stir until dissolved. 2) Stir in Rice 3) Bring to Boil over Medium Heat 4) Cover and Reduce Heat 5) Let Simmer between 18-20 mins, Until Rice is tender.
Pork Bibimbap Ingredients • Ground Pork (20 oz) • Scallions: 4 • Carrots 12oz • Zucchini (2 Full) • Ginger (2 Thumbs) • Garlic (4 Cloves) • White Wine Vinegar (10 oz) • Sesame Oil (2 TBSP) • Sriracha (4 TBSP) • Ground Pork (20 OZ) Directions for Preparing Produce 1) Wash and Dry all Produce 2) Trim and Thinly Slice Scallions, Separating Whites from Greens 3) Trim and Peel Carrots, Shave Carrots Length wise into ribbons 4) Trim and Halve Zucchini, then thinly cut them in Half Moons 5) Peel and Mince Ginger 6) Mince Garlic Page | 56
Directions Side Sauces 1) In a small bowl, Combine Scallion Whites and White Wine Vinegar and a pinch of Salt (Set aside to Marinate) 2) In a separate small bowl: Combine the Sesame oil, ½ of the Soy Sauce, 4 TBSP of Sugar, and ½ of the Sriracha. Stir until Sugar is dissolved.
Directions for Cooking Veggies and Pork 1) Heat and Drizzle of Oil in a Non-stick pan over Medium Heat. 2) Add Carrots, Season with Salt and Pepper: Cook until Carrots are slightly softened (3-5 minutes) Then remove from Pan. 3) In the same Pan add another Drizzle of Oil. Add the zucchini, Season with Salt and Pepper, Cook until Brown and Tender (3-5 minutes)--- Then Remove from pan. Set aside with Carrots. 4) In the same Pan, Add another Drizzle of Oil. Then add Pork, Garlic, and Ginger. 5) Cook over medium Heat, Breaking the meat into pieces until Pork is browned and cooked through. (5-10 minutes) 6) Add remaining Soy Sauce and Cook until liquid has mostly evaporated (1-2minutes) 7) Season with Salt and Pepper Plating 1) Fluff Rice and season with Salt and Pepper 2) Divide between Bowls 3) Arrange Pork and Veggies on top with Pickled Scallions 4) Drizzle with Sauce and remaining Sriracha (To your level of Spice) 5) Sprinkle with Scallion Greens and ENJOY!
Mac and Chees with Chick-Fil-A Sauce Drew Rogers The history of this dish is simple. I had mac and cheese one day. My mom dared me to put Chick-Fil-A sauce in there. I did it. I loved it. Now you do it.
Ingredients 2 tablespoons butter 2 tablespoons flour 3 cups water 4 cups milk 1 pound uncooked pasta 1 teaspoon Kosher salt 1/2 teaspoon garlic powder 1/4 teaspoon ground mustard 6-20 ounces cheddar cheese 1/2 cup Parmesan cheese 1 BOTTLE OF CHICK-FIL-A SAUCE Page | 57
Directions Melt butter in a large stockpot over medium-high heat. Add flour, and stir until combined. Cook for 1 minute, stirring occasionally. Then pour in 1 cup of the water, and stir (or whisk) until the mixture is completely smooth and begins to thicken. Gradually pour in the remaining water and milk, stirring until evenly combined. Stir in the pasta, salt, garlic powder, and mustard until combined. Then continue cooking, stirring occasionally, until the mixture reaches a simmer. Reduce heat to medium-low to maintain the low simmer. Continue cooking, stirring occasionally, for about 9-10 minutes, or until the pasta is done. Remove from heat, and stir in the cheeses until melted. NOW, this is the important part; ADD CHICK-FIL-A SAUCE.. add it in as you stir the cheese.
Mom’s Pasta Dish Alexis King This Pasta Dish may seem and even look similar to something you have had at a restaurant but this pasta has a lot more to it then what meets the eye. This is a warm cooked meal very popular in Italy. It all sits under a layer of cheese where the meat and sauce sizzle around the pasta. Its warm texture allows for a pleasant meal that brings people together. This is the ultimate meal that everyone in the family will enjoy even the picky eaters. It has moms special touch (love) that make it 10 times better! This is my Mom’s Pasta Dish.
Ingredients: 1 package of Turkey Meat 1 Can of Botticelli tomato sauce 1 package of Pasta ( any type you like) 1 package of Mexican Blend Shredded Cheese 1 bottle of Olive Oil.
Directions: 1. Get out a medium sized pot and fill it with water half way. 2. Next warm up the water till it boils. 3. After that you want to put in your pasta shells and then add 1 tablespoon full of Olive Oil in with the pasta so the noodles don’t stick. 4. Once the pasta is soft enough to pour out the water and then add the tomato sauce. 5. Next add one can of tomato sauce and mix it till the pasta is covered. 6. Then you want to put a lid over that and you want to start cooking the meat. 7. Once the meet is done you want to pour it in with the pasta and mix it around for a little bit. 8. Then you pour your pasta into a pan that can go in the oven 9. Before you do that, you want to sprinkle the cheese on top of the pasta so it completely covers the top. 10. Finally, you want to set your oven to 350 degrees and cook it for 20-30 minutes until the cheese is melted.
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Russian Meatballs or Тефтели Denis Fulks Russian meatballs are a dish which can be made with few ingredients and goes well with canned peas. My mother is Russian, and she lived in Russia as a child while the effects of the Soviet Union where still present. Meat was a scarce food item, and a variety of meats could be difficult to find. This recipe takes a little bit of meat and makes good portions of food.
Ingredients 1 cup of rice boiled with 1 ½ cups of water then cooled. 1 lb. of ground beef. 1/3 lb. of ground turkey. Half a medium onion finely chopped Salt Pepper Minced garlic
Yield: about 8
Directions Preheat oven to 370 F Combine all ingredients until well mixed. Form into balls around 2 in. in diameter. Place into baking dish evenly spread out. Cook in oven for 10 min. Cover with foil. Cook in oven for another 15 min. Remove foil. Cook in oven for another 10 min. Let stand to cool down.
Sarmale Amelia Vasiliu This dish is a traditional Romanian dish that is served at various different holidays, including Christmas and New Year. In addition, it is served at weddings, various family gatherings, etc. Variations of this dish are found throughout the whole Balkan region of Europe, in countries like Bulgaria, Poland, etc.
Ingredients: 2 pounds of ground meat (can be either turkey, pork, or beef) 4 large carrots 4 white onions 3 eggs 1 ½ cup of rice 100g tomato paste 1 ½ tsp paprika
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1 ½ tsp black pepper 1 tbsp salt 2 white cabbages 2 tbsp olive oil / vegetable oil 1 small packet of bacon strips 1 jar sauerkraut
Instructions: • Blanch the cabbage in salted boiling water until the leaves are flexible, yet not completely cooked through. • Peel the leaves one by one, then set them aside in a large bowl to cool off. • Chop the carrots and onions and sauté with olive or vegetable oil, the salt, pepper, and paprika. Cook until onions are soft, then set aside. You may need to add a little water to prevent it from burning. • In a large bowl, mix the ground meat, eggs, rice, tomato paste, and cooked carrot / onion mixture. Mix with a spatula until all the ingredients have combined completely. • In a large pot, cover the bottom with half of the sauerkraut and top that with slices of bacon. • In the center of each cabbage leaf, fill with about two tablespoons of the meat mixture, then roll into cabbage rolls. • Cover the top of the pot with sauerkraut and the rest of the bacon strips. • Add water to about 75% full. • Boil on the stove at low to medium heat for at least 2 hours. • Tips: for extra taste, add a can of diced tomatoes with the water to boil; do not overfill the pot, or it will spill over. This can be served with polenta and sour cream.
This recipe yields 8-12 servings.
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Spicy Beanless Chili Mrs. Reese, English Teacher We make this in the winter when we want to feel warm and cozy. Try serving over tatter tots and topped with shredded cheddar.
Ingredients • 1-1/2 pounds ground beef • 1 cup chopped green pepper • 1/4 cup and 2 tablespoons chopped onion • 3 garlic cloves, minced • 3 (8 ounce) cans tomato sauce • 3 (5.5 ounce) cans tomato juice • 1-1/2 cups water • 1/4 cup and 2 tablespoons chili powder • 1-1/2 teaspoons dried oregano • 1-1/2 teaspoons paprika • 3/4 teaspoon ground cumin • 3/4 teaspoon cayenne pepper • 1/4 teaspoon salt
Directions In a large saucepan, cook beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, tomato juice, water, chili powder, oregano, paprika, cumin and cayenne and salt if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or to desired thickness.
The Kings Pulled Pork Mr. Wilhide, Social Studies Teacher Named because it was first made to eat during the finale of Game of Thrones
Serves about 9-10 (I use it to have multiple servings.)
Ingredients
• Pork Butt/Shoulder (I usually use a 6lb) • ¾ Cup of Brown Sugar • 1 Cup of Apple Cider Vinegar • 2 Tbsp of Red Pepper flakes
Directions: 1) Open Pork Butt/shoulder and cover and rub in Brown Sugar into the meat. 2) Pour Apple Cider Vinegar in Crockpot/Slow cooker Page | 61
3) Place meat into Slow cooker 4) Cook for 7-8 hours 5) Once done cooking, Separate meat from bone (If applicable) and drain the majority of the Juices from the slow cooker. (Leave a little in there to keep the meat moist) about 1 cup. 6) Add 2 Tbsp of Red Pepper flakes. 7) Add any BBQ or Hot Sauce to better flavor the meat. Add to your liking. 8) Serve with Bun and BBQ Sauce
Vegan Macaroni Avery Ayers We found this recipe a year ago and have been improving it for a year. It really does not have much of a cultural semblance but it is decent macaroni.
Ingredients • 4 quarts water • 1 tablespoon sea salt • 8 ounces of macaroni or another pasta • A few 3-4 slices of bread • 2 tablespoons and a third of a cup of non-hydrogenated margarine • 2 tablespoons shallots, peeled and chopped • 1 cup red or yellow potatoes, peeled and chopped again • 1/4 cup carrots, peeled and chopped • 1/3 cup of onion, peeled and chopped • 1 cup of water • ¼ cup raw cashews • 2 teaspoons sea salt • ¼ teaspoon garlic, minced • ¼ teaspoon Dijon mustard or regular mustard • 1 tablespoon lemon juice, freshly squeezed • ¼ a of teaspoon black pepper • 1/8 teaspoon cayenne • ¼ teaspoon paprika
Directions: 1. In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside. 2. In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. Set aside. 3. Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
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#5 Mrs. Nash, Senior Admin Assistant I am always looking for new quick recipes to make during the week for my family, and I love using my crockpot. I can across a recipe for Ranch Chicken, but my family does not like Ranch dressing. So I altered the recipe. It is a Creamy Italian Chicken with Potatoes and Carrots in the Crockpot. My family said that was too long, so they named it #5 and thought it was funny to say, “Can we have a #5 tonight?”
Ingredients • 4 Boneless, skinless chicken breasts – cubed • 6 medium Russet potatoes (not peeled) – cubed (can use red potatoes as well) • 2 cups baby carrots • 24 oz. condensed cream of chicken soup • 2 – 1 ounce packets of dry Italian dressing mix • 2 tablespoons of garlic powder • 1 cup heavy whipping cream • 2 tablespoons butter • 1/2 cup water • 2 tbsp cornstarch mixed with 2 tbsp water (if needed)
Directions 1. Spray crockpot with butter spray 2. Add potatoes and carrots to crockpot 3. Add chicken on top 4. In a bowl, mix soup, heavy cream, garlic, and dressing mix 5. Pour over chicken 6. Add butter and ½ cup of water 7. Cook 4 hours on High or 8 hours on Low. 8. Check 30 minutes before done. To thicken, add 2 tablespoons of water mixed with 2 tablespoons of cornstarch.
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