R Y E C O U N T R Y D A Y S C H O O L RCDS Community Recipe Book S P R I N G 2 0 2 1 Table of Contents Mains 3 Sides 50 BBQ Boneless Ribs 4 Chef Raffaele's Fall Cauliflower 51 Blackened Mahi Mahi Fish Tacos 5 Cucumber Salad 52 Candied Wings 6 Egg Rolls 53 Caribbean Chicken with Black Beans, Sweet Potato & Lime 7 Golden Baked Onions 54 Cherry Balsamic Chicken with an Orange Twist 8 Macaroni & Cheese 55 Chicken Avocado Burger 9 Roasted Sweet Potatoes 56 Chicken-Avocado Casserole 10 Shrimp Spring Rolls 57 Chicken Biryani 11 Turkish Zucchini Pancakes 58 Chicken (or Vegetarian) Flautas with Avocado Cream 12 Chicken Française 13 Breads and Snacks 59 Chicken Parmesan 14 Cheese Wafers 60 Chicken Piccata 15 Coconut (Vegan) Challah 61 Chicken Pot Pie 16 Naan 62 Chicken Tacos 17 Pão de Queijo (Cheese Puffs) 63 Chicken Tikka Masala 18 Spanish Fruit Punch 64 Comforting Minestrone 19 Sweet/Spicy Nuts 65 Dijon Mustard Chicken 20 Doug’s Tex-Mex Turkey Meatballs 21 Desserts 66 Easy Pot Roast 22 3-2-1 Chocolate Mug Cake 67 Easy Vegetable Soup 23 Alex & KC Greenberger’s Best Biscotti 68 Eggplant Rollatini 24 Banana Bread Crumb Cake 69 Foul Mudammas (Egyptian Fava Beans) 25 Banana Egg Oat Pancakes 70 General Tso's Chicken 26 Brigadeiro (Chocolate Truffles) 71 Greek Pastitsio 27 Brownies 72 Greek Sheet Pan Chicken with Lemon Potatoes 28 Buttercream Frosting 73 Grilled Harissa Shrimp 29 Cake Pops 74 Grilled Pineapple, Chicken and Avocado Salad 30 Chocolate Chip Cookies 75 Lemon Chicken 31 Chocolate Dipped Coconut Macaroons 76 Lemon Risotto 32 Chocolate Raspberry Pie 77 Lomo Saltado (Peruvian Beef Stir Fry) 33 Churros 78 Maple Soy Salmon 34 Cinnamon Buns 79 Miso-Glazed Black Cod 35 Custom Cookies 80 Nico’s Pasta with Prosciutto, Onions, Peas & Pancetta 36 Earth Day Cookies 81 No-Bean, Kid-Favorite Turkey Chili 37 Fruit Crumble 82 No-Fail Slow Cooker Barbecue Brisket 38 Gimme S’More Cookie Bars 83 Penne alla Vodka 39 Healthy(ish) Chocolate Cake 84 Pork (or Chicken) Chow Mein 40 Maple Pudding Cake 85 Shepherd's Pie 41 Mini Cheesecakes 86 Skirt Steak Marinade 42 Nutella Muffins 87 Sound Shore Crab Stew 43 Pop Tarts 88 Steak Burritos with Avocado Pico de Gallo 44 Pound Cake 89 Tomato Tart 45 Pumpkin Cookies 90 Ultimate Cook Book Chicken Pot Pie 46 Rainbow Cake 91 Vaca Frita (Stir Fried Beef) 47 Tres Leches 92 Vegetable Soup 48 Vlaamse Carbonades (Flemish Beef Stew Cooked in Beer) 49 2 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Mains 1 RCDS COMMUNITY RECIPE BOOK, SPRING 2020 BBQ Boneless Ribs Tangy and Tasty Ingredients: 3-4 pounds boneless pork country-style ribs 2 tablespoons olive oil 1/2 teaspoon seasoned salt 1/2 large onion, sliced 1 1/2 cups water 1 cup ketchup 1/4 cup Worcestershire sauce 1 teaspoon chili powder 2 dashes red pepper sauce Recipe Instructions: Preheat oven to 425°F. Coat bottom of baking dish with 1 tablespoon of olive oil. Place ribs in dish, separating them slightly. Drizzle remaining 1 tablespoon olive oil over top of ribs and rub to coat. Sprinkle seasoned salt lightly over all. Place sliced onions on top of ribs. Roast ribs at 425°F for 30 minutes. Meanwhile, in medium saucepan over medium heat, combine water, ketchup, Worcestershire sauce, chili powder and red pepper sauce. Bring to boil. Reduce heat to low and continue to simmer sauce until it is reduced and thickened a bit. After 30 minutes of roasting, pour BBQ sauce over ribs, reserving about 1 cup for later. Reduce oven temperature to 350°F and bake ribs another 60 minutes (or longer, depending on thickness of ribs), basting with sauce every 15 minutes. Ribs are done when meat is tender and cooked through, and the internal temperature reaches a minimum of 145°F. You can cover the pan loosely with foil for the final 30 minutes of baking if the ribs appear to be drying out. Be sure to keep basting the meat frequently to keep it moist and flavorful. Transfer ribs to a plate and pour BBQ sauce over all. Serve immediately. Notes: Shared by: Arts Festival & International Fair Committee Source: https://www.tablespoon.com/recipes/bbq-boneless-country-ribs/aa05f178-e4c7-486e-a01b-06088d493e14 4 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Blackened Mahi Mahi Fish Tacos Great for lunch or dinner! (Any fish can be used) Ingredients: FISH TACOS: AVOCADO LIME SAUCE: 1 1/2 teaspoons smoked paprika 1/2 cup sour cream 1 1/2 teaspoons dark brown sugar 1/4 cup water 1/2 teaspoon garlic powder 1 avocado, medium-sized and ripe 1/2 teaspoon onion powder 1/4 cup cilantro leaves, loosely packed 1/2 teaspoon kosher salt 2 tablespoons lime juice, fresh 3/4 teaspoon cumin 1/2 teaspoon lime zest, about 1 lime 1/4 teaspoon chili powder 1/2 teaspoon minced serrano pepper, seeded 1/4 teaspoon black pepper 1 1/2 pounds Mahi Mahi filets, cut lengthwise into smaller pieces if needed 1 tablespoon vegetable oil 8 corn tortillas, 6-inch 8 lime wedges 1 cup tomatoes, diced 1 cup red cabbage, sliced thin 1 cup green cabbage, sliced thin cilantro, for garnish Recipe Instructions: To prepare sauce, add sour cream, water, avocado, cilantro, lime juice, lime zest, and serrano pepper into a blender. Process until smooth, scraping down the sides as needed. Add more water as needed to achieve desired consistency. Transfer to a small bowl and refrigerate. For fish seasoning, combine paprika, brown sugar, garlic powder, onion powder, salt, cumin, chili pepper, and black pepper in a small bowl. Sprinkle seasoning evenly over both sides of the fish filets. Heat oil in a large cast-iron skillet or sauté pan over medium-high heat. Add fish to pan then cook 2 to 3 minutes on each side or until the desired degree of doneness. The surface will blacken in color quickly so keep a close eye on the fish. Warm tortillas according to package directions. Divide fish evenly among tortillas. Serve with prepared sauce, lime wedges, tomatoes, cabbage, and cilantro. Notes: Shared by: The Vlastos Source: https://www.jessicagavin.com/blackened-mahi-mahi-fish-tacos-with-avocado-lime-sauce/ 5 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Candied Wings Delicious Ingredients: 3 pounds chicken drummettes or wings Salt and pepper to taste Paprika 1/2 cup honey 1/4 cup soy sauce 4 tablespoons brown sugar 1 clove garlic, crushed 1/4 cup ketchup Recipe Instructions: Place cleaned drummettes/wings in foil-lined shallow baking pan. Sprinkle with salt, pepper and paprika. Combine honey, soy sauce, brown sugar, garlic and ketchup. Pour over chicken and bake uncovered in 400°F oven for 1 hour, basting every 15 minutes with honey mixture. Notes: Shared by: The Buchbinder Family 6 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Caribbean Chicken with Black Beans, Sweet Potato & Lime Ingredients: 2 teaspoons canola oil or olive oil 1 medium white onion, chopped 1 medium sweet potato, unpeeled, cut into 1/2-inch chunks 4 teaspoons Caribbean jerk seasoning or blackened seasoning mix, divided 1 cup reduced-sodium chicken broth 2 bay leaves or 1/2 teaspoon Old Bay seasoning (optional) 4 boneless, skinless chicken breast halves (1 to 1 1/4 pounds total) 1 lime 1 15 1/2-ounce can black beans, rinsed 1/4 teaspoon salt, or to taste Pickapeppa Sauce, mango chutney, plain yogurt, chopped cilantro for garnishes (optional) Recipe Instructions: Heat a large deep skillet over medium-high heat. Add oil, then onion. Cook for 5 minutes, stirring frequently. Stir in sweet potato. Sprinkle 2 teaspoons seasoning mix over the vegetables; cook for 1 minute. Add broth and bay leaves (or Old Bay), if using; simmer, stirring occasionally, for 10 minutes. Meanwhile, preheat broiler. Sprinkle remaining 2 teaspoons seasoning mix over chicken; coat chicken with cooking spray. Broil 4 to 5 inches from heat source until the chicken is just cooked through, 4 to 5 minutes per side. (Alternatively, cook in a ridged grill pan over medium heat or grill over medium coals.) Grate enough lime zest to measure 1/2 teaspoon; cut lime into quarters. Stir zest, black beans and salt into the sweet potato mixture. Continue cooking for 4 to 5 minutes, or until the sweet potato is tender. If bay leaves have been used, discard them. Transfer the sweet potato-bean mixture to 4 plates; top with chicken and serve with lime wedges. Garnish as desired. Notes: Shared by: Laura Johansen Source: "Practical Nutrition" 7 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Cherry Balsamic Chicken with an Orange Twist Ingredients: 1/4 pound sweet cherries, pitted 1 tablespoon dried thyme 1 orange 1/4 tablespoon dried rosemary 1/4 cup balsamic vinegar 1/2 tablespoon garlic powder 2 cloves garlic, coarsely chopped 1 tablespoon salt 2 fresh rosemary sprigs 1 tablespoon unsalted butter 4 fresh thyme sprigs 1 tablespoon olive oil 4 split chicken breasts 1/4 cup honey Recipe Instructions: Preheat oven to 350°F. In a large measuring cup or medium bowl add pitted cherries, balsamic vinegar, garlic cloves, fresh rosemary, and thyme. Juice the orange and add the juice to the large measuring cup. Then cut the orange halves into quarters and add them to the cup as well. (This will be the sauce.) In a small bowl combine the dried thyme, dried rosemary, garlic powder, and salt to make the seasoning for the chicken. Lay chicken out on a cutting board and sprinkle one side with the seasoning from the small bowl.