SMT Cookbook

A MOUTHFUL OF YUM!

1ST ANNUAL SMT COOKBOOK Best recipes from the secret SMT chefs!

O C T O B E R 1 9 • 3 P . M. C S T ENTRANCE FEE: FREE TO SUBMIT RECIPES!

By: Alexandra Devereux

ingredients

1 cup butter (2 cubes)

1 1/3 cup sugar 3 T. light corn syrup 3 T. water 1 cup coarsely chopped toasted, blanched almonds 1 cup finely chopped toasted almonds 16 oz hersheys milk chocolate (2 to 4 bars depending on size

instructions

Melt butter in saucepan. Add sugar, corn syrup +

water. Cook over medium heat stirring now & then. After 200 degrees watch carelly until almost 300 degrees. Quickly stir in coarsely chopped blanched almonds. Spread into warm small coookie sheet. Cool in garage or a cool spot (NOT FRIDGE!) Once completely cool (no longer shiny) spread with 1/2 of the chocolate - melted 1 minute & then 1/2 minute in the microwave.

Sprinkle with 1/2 of the finely chopped almonds.

Cool again. Once chocolate is hardened, cover and flip the pan into a larger cookie sheet and spread with chocolate again and nuts. Cool and break into pieces. *Tips: Toast both kinds of almonds (separately) before starting to melt butter Keep cookie sheet/pan slightly warm in oven

tools needed: - 2 cookie sheets - candy thermometer - wooden spoon - metal pot

KEFTEDES WITH TZATZIKI For the meatballs • 1/2 lb ground beef • 1/2 lb ground lamb • 4 eggs • 1/2 cup all purpose flour • 4 slices stale white bread • 2 tbsp milk • 1 garlic clove • 1 red onion • 4 tsp mint • 1 tsp salt & pepper • Vegetable oil for frying Directions Combine shredded bread and milk in a bowl and set aside. In a separate bowl, combine minced garlic, chopped onion and mint, salt, and pepper. Combine the mixture with the bread and milk.

Now add your beef, lamb, and eggs.

Mix with your hands until fully combined.

Roll your mixture into tiny balls and coat with flour. Heat vegetable oil in a large skillet over medium heat.

Add your meatballs and cook for 5 minutes on each side until browned on the outside. Transfer to a plate lined with paper towel. Pair with Tzatziki sauce!

For the sauce • 1/2 cup grated cucumber • 1 cup plain greek yogurt • 1 garlic clove • 1 tbsp juice from a lemon • 1 tbsp chopped dill • 1/2 tbsp olive oil • Salt to taste Directions Grate your cucumber and combine with greek yogurt, minced garlic, lemon juice, and olive oil. Chop your dill and add to the mixture. Top it off with a pinch of salt (I love pink himalayan!)

B Y: A L E X A A N T O N I A D I S

GREEK SALAD For the salad • 1 red onion • 3 tomatos • 1 cucumber • 1 cup Kalamata olives • 1 cup Feta cheese Directions Chop your onion, tomatos, and cucumber into bite sizes and combine into a mixing bowl. Top with kalamata olives and feta cheese.

For the sauce • 1/4 cup olive oil • 1 tbsp red wine vinegar • Salt & pepper • Oregano Directions Combine ingredients in a mixing bowl and whisk. Pour over your salad & enjoy with some pita!

Amanda's Pasta Special

Pasta - Penne, Angel hair, Spaghetti, or whatever you prefer Zucchini Squash Capers Artichoke Hearts Alfredo Sauce Garlic Bread - H.E.B buttered and cheesed

Cut your squash and zucchini into heart shapes for your special someone or just for yourself!

Cook in a bit of salt, pepper, and oil until you reach your desired tenderness.

Boil water in a large pot with a bit of salt and oil. Place pasta in and cook until it sticks to the wall OR when it's cooked through (cut a piece to see). Drain water.

Heat the alfredo sauce, artichokes, and capers (optional) in a pot until hot.

Add your cut squash and zucchini in the pasta, then add your pot of sauce and stir.

Bake the garlic bread in the oven for 10 minutes (or per instructions)

Enjoy!

Sopes Ingredients (10 sopes)

For the Dough: • 1-½ cup of masa harina • 1-¼ cup of warm water

• • • • • •

•

Toppings: 4 tablespoons vegetable oil 1 cup of refried beans 2 cups of shredded lettuce 1-½ cup cooked beef or chicken shredded ½ cup Mexican cheese queso fresco crumbled ¼ cup white onion finely chopped ½ cup Mexican cream Spicy salsa of you choice

Optional Toppings: • ⅓ cup sliced radishes • 1 avocado sliced or diced • ½ cup of tomato diced or sliced • Pickled jalapeños and carrots.

By: Cynthia Cortez

Instructions 1. Mix masa harina and warm water in a mediumsize bowl and knead until the dough is soft and not sticky. If the dough feels dry, add more water, little by little.

2. Heat a large pan over medium-high heat.

3. Divide the dough into 10 small balls of the same size and cover the dough with a wet kitchen towel.

4. If you have a tortilla press, you can cut a plastic bag into 2 squares about 6 inches each. Place one piece of plastic on the Tortilla press, then put down one of the small balls of dough and cover with the other plastic, close the tortilla press and press down gently until you form a medium size thick tortilla (about 4.5 inches) IF you don't have a tortilla press, you can follow the same process except use a pot to press down or flat plate.

5. Once you have your tortilla, shape the sopes by pinching the sides to form a wall around the edge.

6. Next, fry it and turn frequently, until just lightly brown about 3-5 minutes.

7. Once your tortilla is cooked, you can set aside on a plate that has been covered with paper towels to absorb any excess fat.

8. And now for the best part! Spread the refried beans on your sope and top with your choice of meat, lettuce, queso fresco, cream, salsa or any toppings of your liking.

Buñuelos boo-new-el-ohs By: George Wilches

INGREDIENTS • Vegetable oil for frying • ¾ cup cornstarch • ¼ cup yucca flour or tapioca starch • 1 cup finely grated feta cheese • ½ cup finely grated Queso fresco or fresh farmer cheese • 2 eggs • ¼ teaspoon baking powder • 2 tablespoons sugar

INSTRUCTIONS 1.Place all the ingredients, except the oil in a medium bowl and mix well using your hands until soft dough is obtained.

2.Form small balls using your hands.

3.In a deep pot, heat the vegetable oil to 300°F (Warm, not very hot). Carefully drop the balls in the warm oil. Cover the pot and after about 3 to 4 minutes, turn the heat up and fry until golden brown.

4.Remove from the oil and drain on a plate lined with paper towels. Serve.

+

Kabo t's just a great EASY soup rec·pe

By: Jeeun So

Salad Your Way By: Jennifer Perez

DIY Salad Bowl Build Your Happiness Avocadoes Tomatoes Hard boiled eggs Ham Chicken Strips Bacon bits Turkey slices Cheese Seared Tuna

Smoked Salmon Romaine lettuce More Cheese Red Onions Carrot Sticks Cucumber Broccoli Croutons Dressing of Choice

Nestle Toll House Cookies By: Jennifer Perez

FROM NESTLE!

INGREDIENTS 2 1/4 CUPS ALL-PURPOSE FLOUR 1 TEASPOON BAKING SODA 1 TEASPOON SALT 1 CUP (2 STICKS) BUTTER, SOFTENED 3/4 CUP GRANULATED SUGAR 3/4 CUP PACKED BROWN SUGAR 1 TEASPOON VANILLA EXTRACT 2 LARGE EGGS 2 CUPS (12-OUNCE PACKAGE) NESTLÉ® TOLL HOUSE® SEMISWEET CHOCOLATE MORSELS 1 CUP CHOPPED NUTS (OPTIONAL. IF OMITTING, ADD 1 TO 2 TBSP. OF ALL-PURPOSE FLOUR.)

DIRECTIONS STEP 1 PREHEAT OVEN TO 375° F. STEP 2 COMBINE FLOUR, BAKING SODA AND SALT IN SMALL BOWL. BEAT BUTTER, GRANULATED SUGAR, BROWN SUGAR AND VANILLA EXTRACT IN LARGE MIXER BOWL UNTIL CREAMY. ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. GRADUALLY BEAT IN FLOUR MIXTURE. STIR IN MORSELS AND NUTS. DROP BY ROUNDED TABLESPOON ONTO UNGREASED BAKING SHEETS. STEP 3 BAKE FOR 9 TO 11 MINUTES OR UNTIL GOLDEN BROWN. COOL ON BAKING SHEETS FOR 2 MINUTES; REMOVE TO WIRE RACKS TO COOL COMPLETELY.

By: Mame Dieng

Bread Pizza By: Maryada Jain

Ingredients: Bread slices, Chopped bell pepper, onion, mushroom or any veggie you like Your choice of cheese, Oregano seasoning,

Pizza sauce or any spread of your choice

1.

Pre-heat oven at 300.

Take your baking trays out!!

2.

Spread some pizza sauce on bread slice , top it with veggies, grate some cheese, sprinkle some oregano

3.

Bake for 10 minutes or until bread is crispy and toasted

Enjoy quick pizza bites with some ranch!!!

ONE-PAN MEXICAN CHICKEN & RICE By: The Defined Dish

YOU'LL NEED

By: Nick Creedon

ALL YOU HAVE TO DO

2 tablespoons avacado oil

In a large skillet with tall sides, heat the

1 cup finely diced onion

olive oil over medium heat. When hot add

1 pound boneless, skinless

the diced onion and cook, stirring, until

chicken thighs, trimmed cut

tender, about 4 minutes. Increase heat to

into 1-inch cubes

medium-high and add the cubed chicken,

1/2 teaspoon kosher salt

salt, pepper oregano, garlic powder,

1/2 teaspoon freshly ground

paprika and cumin. Cook, tossing

pepper

occasionally, until the chicken is cooked

1/2 teaspoon dried oregano

through, about 8 minutes.

1 teaspoon garlic powder

Add the uncooked rice and cook, stirring, to

1 teaspoon paprika

toast the rice a bit, about 4 minutes. Add

1/4 teaspoon cumin

the tomato paste, stir until combined and

1 cup uncooked long grain

cook for 1 more minute. Pour the broth and

white rice

the can of diced tomatoes and green chilis.

1 tablespoon tomato paste

Stir to combine and bring to a boil. Once

2 cups low-sodium chicken

boiling, reduce the heat to low, cover, and

broth

let cook until the rice is tender, about 25

10 oz can diced tomatoes

minutes.

Serve as-is, or top with avocado, radishes, jalapeño, sliced green onions and a lime wedge if desired.

Buffalo Chicken Dip By: Nicholas O'Brien

Prep Time: 10 Mins

┃ The Tools

The Process

enjoy

Cook Time: 20 Mins

┃

Serves: Enough

Grab a Chip fo

4 Cups Chicken

1. Preheat over to 350 ° F

(Rotisserie)

2. Mix cream cheez, buffalo sauuuce,

2 8 Oz packages of

ranch, chicken, half cheez in pyrex baking

Cream Cheez

utensil and smooth out with rubber

1 Cup Buffalo Sauuuce

spatuler

1 Cup Ranch

3. Sprinkle rest of cheez to blanket rest of

2 Cups Cheez

the deliciousness

(Chedda/Monterey

4. Bake for 20 minutes uncovered until

Jack)

cheez is melted

Chives fo Garnish

5. Let rest fo a few minutes, grab your

Chips/carrots/celery/

dipping delights, and dig in baby!!

whateva the hell else ya wanna dip

By: Zuzana Beranova

PLUM DUMPLINGS WITH POPPYSEEDS Dough 3 potatos 7 oz cream cheese 1 1/2 cups all purpose flour 1 egg 1/8 tsp salt

MAKE AHEAD: First, boil the potatoes in their skins in advance. Let them cool completely. Peel the cooked, cooled potatoes and grate them finely.

Add the flour, eggs, cream cheese, and a pinch of salt to the bowl. Work into a smooth, non-sticky dough. If necessary, add a little flour. Shape the dough into a cylinder and cut it into equal-sized pieces on a floured surface.

Lightly press each piece of dough into the flour on both cut sides and shape it into a flat patty. Wrap the halved plum in the dough and shape it into a round dumpling. Cook the plum dumplings in gently boiling water for 8-10 minutes. There is no need to flip the dumplings during cooking.

Poppy Seed Topping 4 tbsp ground poppy seeds 3 tbsp icing sugar 3 tbsp unsalted butter 10-12 pieces of fresh plums (or any other fruit)