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Recipes to Impress the Best
d A Collection of Favorite Recipes by Students in Typography III cte tru s n i use deco Winter Quarter 2014 o ed h y uct C r a t s y n. M n Instructor: Charmaine Martinez i use deco ath r vershioo K by e/ eithhey C n. May p s i r the pagKat r versio C a Department of Art and Design, ad nt onp by / eithe t e e Tos any ealemCrisn the pag California Polytechnic State University, e ad Uss t lement o San Luis Obispo, California o T any e Use
Cook up Some Sass Recipes to Impress the Best
A Collection of Favorite Recipes by Students in Typography III Winter Quarter 2014 Instructor: Charmaine Martinez Department of Art and Design California Polytechnic State University, San Luis Obispo, California
Table of Contents Impress Your Party Guests
4
1 Really Good Guac
6
2 Tostada Crisps
7
3 Now That’s a Taco Salad
9
4 Greek Grilled Avocados
11
5 Mixed Grill Kebabs and Guava BBQ Sauce
12
6 Cucumber Sangria
14
7 Pimm’s No. 1 Traditional Cocktail
15
8 Moscow Mule
16
Impress Your Date
17
9
Hamachi Poke with Pineapple Poi and Taro Chips
18
10 Ahi Tuna Tartare on Sesame Wonton Chips
20
11 Avocado Mango Shrimp Stacks
22
12 Cajun Shrimp Alfredo
23
13 Mushroom Risotta
24
14 Blackberry Meyer Lemon Gin and Tonics
25
15 Black Flower Fizz
26
Impress the Bake Sale Snobs
27
16 Mor Mor’s Pineapple Upside Down Cake
28
17 Black Russian Cake
29
18 Fear of a Black Planet Cake
30
19 Nana’s Coconut Cream Pie
32
20 Nana’s Banana Bread
33
21 Chocolate Chip Pumpkin Bread
34
22 Buckeye Brownie Cookies with Easy Fudge Frosting
35
23 Chocolate-Banana Bonbons with Toasted Almonds
37
24 Oat Nut Bars with Sweet Lemon Coconut Icing
38
25 Italian Sesame Seed Cookies
40
26 Almond Paste Cookies
41
27 Browned Butter Spoon Cookies
42
28 World’s Best Chocolate Chip Cookies
43
Impress Your Ethnic Friends
44
29 Spam Musubi
45
30 California Rolls
46
31 Joong: Chinese Tamale
47
32 Babi Kecap: Pork with Sweet Soy Sauce
50
33 Kalbi: Korean BBQ Short Ribs
51
34 Oriental Cold Noodle Salad
53
35 Halo-Halo
54
36 Shepherd’s Pie
55
37 Shepherd’s Pie with an Accent
56
Impress Your Mom
58
38 Grandma’s Swedish Pancakes
59
39 Bertolucci’s Gourmet Grilled Cheese
60
40 Caprese Stacks
61
41 Mexican Two Bean Chicken Chili
62
42 Moroccan Chickpea Soup
63
43 Taco Soup
64
Impress Your Party Guests
5
1 Really Good Guac Recipe Contribution and Illustration by Kelsey Dodge Recipe from Emma Dorantes
Ingredients
Directions
2 large avocados
Slice open those ripe avocados and mush out the innards into a bowl. Remove the pits and discard.
¼ cup sweet yellow onion ¼ cup chopped cilantro Juice of one lime Chopped up pickled jalapeño slices 1 teaspoon of jalapeño juice Salt and pepper to taste
Chop up some onions, cilantro, and jalapeños. Add them to the bowl along with the juice of one lime. Now mush it all up!! No special mushing technique required, but feel free to make one up. Add 1 teaspoon of jalapeño juice for added spiciness if desired. Salt and pepper to taste. Mix everything together, and enjoy some good guac that will be sure to make your ancestors proud.
How to Impress Your Party Guest
6
Tostada Crisp by Kathy Choi
2
Use any element on the page/ either version. May use deconstructed version or whole
Tostada Crisps Recipe Contribution and Illustration by Kathy Choi Recipe by Kathy Choi
Ingredients 1 head of lettuce
Tostada Crisp by Kathy Choi Use any element on the page/ either version. May use deconstructed version or whole version.
1 onion 2 tomatoes 1 red bell pepper 1 avocado 1 lime Feta cheese Mozzarella cheese Small tortillas (Mission Artisan tortillas) Tostada shells (Guerrero tostada shells) 1 whole cooked rotisserie chicken Teriyaki Sauce TapatĂo Sauce
How to Impress Your Party Guest
7
Tostada Crispsby (continued) Tostada Crisp Kathy Choi Use any element on the page/ either version. May use deconstructed version or whole version.
Directions Preparation Shred Rotisserie chicken and place ½ of shredded chicken on pan. Add 2 tablespoons. of teriyaki sauce and mix. Keep lid on at low heat. Chop 1 head of lettuce into thin pieces. Chop 1 red bell pepper into small strips. Set aside.
cted version or whole version.
Salsa mix: dice 2 tomatoes and 1 onion then place into a bowl. Cut lime and squeeze over diced tomatoes and onions. Add a large pinch of salt and pepper, mix, and set aside. (Add a squirt of Tabasco for a kick.) Cut avocado in half then slice vertically into one avocado half making thin slices. Use a large spoon to scoop out avocado slices and set aside.
Assembly Place 1 small tortilla on pan and heat up for 1 minute; flip occasionally. While heating, sprinkle mozzarella cheese over 1 round tostada shell and microwave for 30 seconds. Once heated, place heated tortilla directly onto the microwaved tostada shell. Place ½ cup of shredded teriyaki chicken onto tostada base. Add two spoons of salsa mix on top of chicken and spread evenly. Add small handful of lettuce and spread evenly. Place red bell pepper strips on top along with ¼ of the sliced avocados. Sprinkle 1 tablespoon of feta cheese evenly over entire Tostada Crisp, then sprinkle Tapatío Sauce lightly over tostada.
How to Impress Your Party Guest
8
3 Now That’s a Taco Salad Recipe Contribution and Illustration by Alyx Mackler Recipe from Howsweetitis.com
Now That’s a Taco Salad (continued)
Ingredients
Directions
2 boneless, skinless chicken breasts
The night before (or a few hours before) combine cumin, paprika, chili powder, salt and pepper in a small bowl.
2 tablespoons olive oil 2 limes, juiced 2 garlic cloves, minced 2 teaspoons ground cumin 2 teaspoons smoked paprika ½ teaspoon chili powder ¼ teaspoon salt ¼ teaspoon pepper 2 ounces monterey jack cheese, freshly grated 4 cups butter lettuce, chopped 1 avocado, chopped ⅔ cup sweet corn ½ pint grape tomatoes, quartered ¼ red onion, diced ¼ teaspoon salt ¼ teaspoon pepper 1 tablespoon olive oil ½ teaspoon red wine vinegar
Add chicken to a large ziplock bag or baking dish and cover with olive oil and lime juice, then add in garlic. Sprinkle seasoning over top and marinate in the fridge for 2 to 24 hours. When ready to make the salads, heat a large skillet over medium-heat heat and add a little olive oil. Sear chicken both sides then reduce heat to mediumlow, cover and cook until chicken is cooked through. Additionally you can bake or grill the chicken. Once chicken is finished, let cool for a few minutes and then cut into chunks. To make the salads, combine lettuce, tomatoes, avocado, cheese, corn and onion in a large bowl, then toss with the salt and pepper. Add olive oil, red wine vinegar and lime juice, tossing well to coat. Add in chicken and toss well, then separate on to two plates or bowls. Add crushed tortilla chips on top and it’s fiesta time!
1 lime, juiced A few tortilla chips, crushed
10
4 Greek Grilled Avocados Recipe Contribution and Illustration bySamantha Gee Recipe from TammileeTips.com
Ingredients
Directions
Avocado
Cut avocados in half and remove pit.
Olive oil
Slice the avocado into chunks, maintaining the structure of the avocado skin, so the olive oil and ingredients can spread all over the avocado.
Artichoke hearts Sun dried tomatoes Kalamata olives Feta cheese
Drizzle the avocado with olive oil, sundried tomato infused olive oil is a great for this recipe. Top your avocado with artichoke hearts, sun dried tomatoes, kalamata olives and feta cheese. Place on barbecue for 5-10 minutes depending on the heat of your barbecue.
How to Impress Your Party Guest
11
5 Mixed Grill Kebabs and Guava BBQ Sauce Recipe Contribution and Illustration by Katelyn Burgin Recipe from Coastal Living
Mixed Grill Kebabs and Guava BBQ Sauce (continued)
Ingredients
Directions
Guava BBQ Sauce
Guava BBQ Sauce
1 tablespoon coconut oil or vegetable oil
Heat oil in a saucepan over medium-high heat.
1 small yellow onion, finely chopped 2 garlic cloves, minced
Add onion and garlic; sauté 3 to 5 minutes or until tender.
½ cup guava nectar
Stir in guava nectar and remaining ingredients.
8 ounces guava paste or jelly ¼ cup molasses
Cook over medium-low heat, stirring occasionally, 5 minutes or until mixture is slightly thickened.
⅓ cup cider vinegar 2 tablespoons tomato paste 1 teaspoon Ground All Spice 1 teaspoon smoked paprika ½ teaspoon curry powder ¼ teaspoon salt
Kebabs 1 pound boneless fish fillets, cut into bite-size pieces 1 pound peeled and deveined shrimp 1 yellow bell pepper, cut into pieces
Kebabs Prepare Guava BBQ Sauce. Thread fish, shrimp, and vegetables on skewers. Brush with olive oil; sprinkle with salt and pepper. Grill over medium-high heat (temperature 350° to 400°) 4 minutes. Turn skewers over, and brush with ¼ cup sauce. Cook 5 minutes or until fish flakes with a fork. Serve skewers with sauce on the side.
1 orange bell pepper, cut into pieces 1 red onion, cut into wedges 1 pint cherry tomatoes Olive oil Freshly ground black pepper Salt
How to Impress Your Party Guest
13
6 Cucumber Sangria Recipe Contribution and Illustration by Viridiana Osio Recipe from www.bhg.com
Ingredients
Directions
1 small honeydew melon
Cut the melon in half; remove and discard seeds and rind. Cut melon into thin slices.
12 lime, thinly sliced Âź fresh mint leaves Âź cup lime juice 1 cup honey 1 750 milliliter bottle Sauvignon blanc or other semi-dry white wine, chilled 1 liter bottle carbonated water, chilled Fresh mint sprigs and/or leaves (optional)
In a large pitcher combine melon, cucumber, lime slices, and the 12 mint leaves. In a small bowl stir together lime juice and honey until combined; pour over melon mixture. Add wine, stirring gently. Cover and chill for at least 2 hours. To serve, stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint.
Note: if a large pitcher will not fit into your refrigerator, divide the mixture in half and place in 2 smaller pitchers or covered containers.
How to Impress Your Party Guest
14
7 Pimm’s No. 1 Traditional Cocktail Recipe Contribution and Illustration by Allison Gentes Recipe from http://recipewise.co.uk/pimms-cocktail-recipe
Ingredients
Directions
1 cup Pimm’s liquor
Hall fill a large jug or tall glass with ice cubes.
2 cups lemonade
Take one slice of lemon, orange, apple, cucumber, strawberry and one sprig of mint (per person) and add to jug or glass.
1 slice lemon 1 slice orange 1 slice apple 1 slice cucumber
Pour two parts lemonade to one part Pimm’s over the top of fruit. Mix and serve.
1 sprig fresh mint 2 strawberries
How to Impress Your Party Guest
15
8 Moscow Mule Recipe Contribution and Illustration by Emma Dowling
Recipe from http://www.cocktailtimes.com/vodka/moscowmule.shtml
Ingredients
History
¼ cup lime juice
The story of the Moscow Mule begins in 1939 when a nearly broke Russian ex-pat, Rudolph Kunett, sold the Smirnoff brand to John Martin, head of G.F. Heublein & Bros. Eventually John Martin used the Moscow Mule to help promote vodka to bars across the US and this helped fuel the mainstream acceptance of vodka as the preferred white spirit, replacing gin.
¼ cup vodka ½ cup ginger beer
Directions Pour vodka into glass Pour lime juice into glass Pour ginger beer into glass If desired, garnish with a slice of lime and serve chilled
Martin set off to market the Moscow Mule in the bars around the country. He bought one of the first Polaroid cameras and asked barmen to pose with a Moscow Mule copper mug and a bottle of Smirnoff vodka. Then he would leave one copy of the photo at the bar and take a second copy to the bar next door to show them that their competitors were selling their concoction. Between 1947 and 1950, thanks to their invention, Smirnoff vodka case columns more than tripled and nearly doubled in 1951. The Moscow Mule took heat for the Russian association. Assuming that Smirnoff was a Russian import, unionized bartenders in New York announced a Moscow Mule boycott, refusing to “shove slave labor liquor across the wood in any American saloon.” Smirnoff rushed to testify that its vodka was not, and never had been a member of the Communist Party. In support, Walter Winchell wrote in 1951, “The Moscow Mule is US made, so don’t be political when you’re thirsty. Three are enough, however, to make you wanna fight pro-Communists.”
How to Impress Your Party Guest
16
Impress Your Date
17
9 Hamachi Poke with Pineapple Poi and Taro Chips Recipe Contribution and Illustration by James Butler Recipe by Chef Marcel Vigernon
Hamachi Poke with Pineapple Poi and Taro Chips (continued)
Ingredients
Directions
Hamachi Poke
In a medium nonreactive bowl, combine the oil, sake, mirin, lemon juice, ginger, and onion. Whisk together. Season with salt and pepper to taste (keep in mind the sea beans will also be salty).
2 tablespoons extra-virgin olive oil 2 tablespoons sake 2 tablespoons mirin 3 tablespoons fresh lemon juice 1 teaspoon grated fresh ginger 1 tablespoon finely chopped Maui onion Sea Salt Freshly ground black pepper 1 pound sashimi-grade hamachi (cut into ½ inch cubes) ¼ cup chopped sea beans
Pineapple Poi 2 teaspoons xanthan gum
4 cups fresh pineapple chunks
Taro Chips 1 small taro root Vegetable oil for frying Salt
What is Poke and Poi? Poke (pronounced “PO-keh”) is a Hawaiian fish salad, usually raw, served as an appetizer. Poi (pronounced “POY”) is traditionally made of taro root cooked and pounded to a sticky paste. Here the “poi” is made with pineapple, with xanthan gum giving it its sticky quality, and the taro is made into a chip served alongside.
How to Impress Your Date
Add the hamachi and sea beans. Gently toss with a rubber spatula to completely coat the fish and sea beans with the marinade. Cover and refrigerate for at least 1 hour for the flavors to combine while you make the pineapple poi and taro chips. Place ¼ cup water in a blender, followed by the xanthan gum. Add the pineapple chunks and blend on high speed until the pineapple is pureed and the mixture is smooth with a sticky consistency. Transfer to a container, cover, and refrigerate until ready to use. Peel the taro root and slice very thinly with a sharp knife or mandoline. Place the slices in large bowl of cold water to keep them from discoloring. In a large heavy pot, heat about 3 inches of oil to 350⁰F. Drain the taro slices and pat dry completely. Add the slices to the hot oil in batches, being careful not to overcrowd the pot. Fry until crisp and lightly golden, about 2 minutes. Remove with a slotted spoon and transfer to paper towels to paper towels to drain. Sprinkle with salt. Cool completely before serving. Place large spoonfuls of the pineapple poi on serving dishes. Using a slotted spoon, ladle the hamachi poke over the pineapple and sprinkle with sea salt. Place a couple of taro chips alongside.
19
10 Ahi Tuna Tartare on Sesame Wonton Chips Recipe Contribution and Illustration by Jenna Verbryke Recipe from www.cdkitchen.com
Ingredients Sesame Wonton Crisps 12 wonton wrappers (can substitute egg roll wrappers) 2 tablespoons olive oil (will probably need more) 3 tablespoons sesame seeds
Tuna Tartare 6 ounces sushi-grade tuna, cut into ¼ inch dice 2 tablespoons green onions, green parts only, finely chopped 2 tablespoons sesame seeds, toasted 2 tablespoons soy sauce 1 teaspoon sesame oil 1 teaspoon peeled and grated fresh ginger 1 clove garlic, minced ¾ teaspoon orange zest 2 tablespoons fresh cilantro, finely chopped ½ teaspoon kosher salt 1 avocado, cut into ¼ inch dice 2 teaspoons lime juice Cilantro sprigs, for garnish How to Impress Your Date
20
Ahi Tuna Tartare on Sesame Wonton Crisps (continued)
Directions Sesame Wonton Crisps Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Cut the wonton squares on an angle to make two triangles. Arrange the wonton triangles on the baking sheet. Spray with olive oil on one side (or brush lightly). Sprinkle lightly with sesame seeds. Bake until golden, about 6 minutes. (Can burn easily so watch carefully). Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins). Remove triangles from the pan and let cook on a cooling rack.
Tuna Tartare Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well.
Assembly Right before ready to serve, add the avocado and lime juice. (Do not mix in advance.) Place a heaping teaspoon of the tuna mixture on each wonton triangle. Garnish with a sprig of cilantro.
Note: it is important that the tuna is not left at room temperature for more than 1 hour.
How to Impress Your Date
21
11 Avocado Mango Shrimp Stacks Recipe Contribution and Illustration by Alyssa Hornby Adapted from immaeatthat.com
Ingredients
Directions
Stacks
Dressing
1 cup broccoli salad sprouts
To prepare the dressing, whisk together balsamic vinegar, olive oil, salt & pepper. Cover and place in fridge while preparing stacks.
1 cup tomatoes, diced ¼ cucumber, thinly sliced ½ cup corn 1 mango, cubed ½ red onion, diced (½ cup) 1 avocado, cubed 8 ounces cooked shrimp 3 sprigs cilantro (optional)
Dressing 6 tablespoons balsamic vinegar 3 tablespoons olive oil ¼ teaspoon pepper ⅛ teaspoon salt
Stacks Place the metal cylinder on the plate you will serve the avocado, mango and shrimp stack on. Now add the ingredients one at a time. First add in the broccoli salad sprouts. Next add tomatoes. Then, add cucumbers on one side, and corn on the other. Add mango on top of the cucumber side, and red onion on top of the corn side. Completely top with avocado. Place a piece of parchm-ent or wax paper over the top and firmly press down the avocados so that they take the shape of the mold. Continue to apply pressure as you carefully slide off the mold. Top with shrimp, drizzle with dressing, and garnish with a sprig of cilantro.
How to Impress Your Date
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12 Cajun Shrimp Alfredo Recipe Contribution and Illustration by Nicole Bergmann Recipe from Food.com
Ingredients
Directions
1 pound shrimp, peeled and deveined
Get all of your ingredients ready, tomatoes diced, onion diced and so forth because the recipe goes together fast once the shrimp is cooked.
2 tablespoons creole seasoning 1 ½ tablespoons olive oil 1 ½ tablespoons butter 8 ounces sliced mushrooms 2 teaspoons garlic powder 1 cup tomato, diced, fresh or canned 1 cup heavy cream 1 cup parmesan cheese, grated 1 egg yolk 1 cup onion, diced, divided 8 ounces linguine ½ –1 tablespoon Tony’s creole seasoning
Toss the shrimp in 1 tablespoon of the creole seasoning, set aside. Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente. While pasta is cooking, heat olive oil and butter in a skillet. Add the mushrooms and garlic powder when the butter has melted, cook for about 1 to 2 minutes, next add ½ cup of the onions and cook for another minute then add the shrimp. Cook for about 3 to 5 minutes or until the shrimp turns pink. When the shrimp has cooked add the cream and the other addition of creole seasoning (the ½ to 1 tablespoon). Bring this to a simmer then turn the heat down to medium low. Add the cheese, egg yolk, and the tomatoes. Heat until the sauce thickens. The heat needs to be low to keep the egg from curdling. When the sauce has thickened add the other ½ cup of onions and the drained pasta. Toss until the pasta is coated. Garnish with extra diced tomatoes and cheese if desired.
How to Impress Your Date
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13 Mushroom Risotto Recipe Contribution and Illustration by Florence Lui Recipe from Myleen on http://allrecipes.com/recipe/gourmet-mushroom-risotto/
Ingredients
Directions
6 cups chicken broth, divided
In a saucepan, warm the broth over low heat.
3 tablespoons olive oil, divided
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat.
1 pound portobello mushrooms, thinly sliced 1 pound white mushrooms, thinly sliced 2 shallots, diced 1 ½ cups Arborio rice ½ cup dry white wine Sea salt to taste Freshly ground black pepper to taste 3 tablespoons finely chopped chives 4 tablespoons butter ⅓ cup freshly grated Parmesan cheese
Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside. Add olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
How to Impress Your Date
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14 Blackberry Meyer Lemon Gin and Tonics Recipe Contribution and Illustration by Kelsey Lancaster Recipe from Spoonforkbacon.com
Ingredients
Directions
12 blackberries
Set out four high ball glasses.
20 fresh mint leaves Âź cup simple syrup
Place 3 blackberries, 5 mint leaves, juice of ½ lemon, and 1 tablespoon simple syrup in each glass and muddle together.
12 ounces good quality gin
Fill each glass with ice, followed by 3 ounces of gin.
Tonic water
Top off each drink with tonic water, stir and serve.
2 Meyer lemons (can sub. regular lemons)
Ice
How to Impress Your Date
25
15 Black Flower Fizz Recipe Contribution and Illustration by Jared Moore Recipe by Jared Moore and Jack Britton
Ingredients
Directions
Absolut Citron Vodka
For One Martini
St. Germaine Elderflower Liqueur
In a pint glass muddle: one slice of a fresh peach, two fresh blackberries, two fresh mint leaves, and two ice cubes.
Perrier Jouet Brut Champagne Peaches Blackberries Mint Pomegranate juice Sprite Dry Ice (optional for effect)
Fill the glass with ice and add 2oz Absolut Citron Vodka, .75 ounces St. Germaine Elderflower Liqueur, 1.5-2 ounces Pomegranate Juice, and a splash of Sprite (can substitute club soda). Shake and strain into large chilled martini glass, then float 1.5oz Perrier Jouet Brut Champagne
Garnish Cut peach skin into flower shape and freeze. Use drink pick to thread the peach skin, mint leaves (as flower leaves), and blackberry (as flower center). Place entire “flower” garnish back into freezer. When ready to serve, prepare drinks, push the drink pick down (as a stem) and float the frozen “flower” garnish on top, finish with small piece of dry ice for dramatic smoking and fizzing effects, as well as colder drinks.
Note: 2011 Vodka Martini Shakedown: 1st Place Judges Choice Award Winner 1st Place Peoples Choice Award Winner
How to Impress Your Date
26
Impress the Bake Sale Snobs
27
16 Mor Mor’s Pineapple Upside Down Cake Recipe Contribution and Illustration by Kirsten Jacobsen
Recipe by Goody Jacobsen
Ingredients
Directions
Âź pound butter Brown sugar (approximately 1 cup)
In a 12 in oven safe skillet (cast iron skillet works best) melt the butter.
1 can pineapple rings in juice
Add brown sugar until thick, but not caramelized.
1 box yellow cake mix
Arrange the pineapple rings on top of the brown sugar and butter mixture. Prepare the yellow cake mix according to package directions, except use the juice from the can of pineapple rings instead of water. Pour the yellow cake batter in the pan, over the top of the pineapple rings. Bake at 350 degrees for 30 to 35 minutes. Remove from oven when a toothpick comes out clean. Turn out onto a cake plate immediately and let cool. Enjoy.
Note: Passed down from my great grandmother Mor Mor, this delicious recipe is very common in the Jacobsen family and my personal favorite.
How to Impress the Bake Sale Snobs
28
17 Black Russian Cake Recipe Contribution and Illustration by Sara Vetrovec
Recipe by Stacy Vetrovect
Ingredients
Directions
Cake
Cake
1 box of yellow cake mix
Combine all ingredients.
1 pack of instant chocolate pudding (4 serving size)
Pour batter mixture into greased bundt pan.
1 cup oil
Bake 350 degrees for 45 to 50 minutes.
¼ cup vodka ¾ cup water
Glaze
½ cup sugar
Combine ½ cup powdered sugar with ¼ cup of Kahlua.
4 eggs ¼ cup Kahlua
Poke a few holes in cake with a toothpick before drizzling glaze over top of cake.
Glaze
Sprinkle with powdered sugar before serving!
½ cup powdered sugar ¼ cup of Kahlua
How to Impress the Bake Sale Snobs
29
18 Fear of a Black Planet Cake Recipe Contribution and Illustration by Olivia Yu
Recipe from http://michelle-fromthekitchen.blogspot.com/
Fear of a Black Planet Cake (continued)
Ingredients
Directions
Filling
Filling
16 ounces cream cheese ¼ cup sugar
Beat together the cream cheese, sugar, egg, egg yolk, and vanilla in a medium-size bowl until fluffy.
1 egg
Fold in the chocolate chips and set aside.
1 egg yolk 2 teaspoons vanilla 1 cup chocolate chips
Batter ¾ cup cocoa ½ cup hot water 2 ⅔ cups cake flour 1 tablespoon and 1 teaspoon baking soda ¼ teaspoon salt ½ cup butter 1 ½ cups sugar 2 eggs 1 teaspoon vanilla 1 cup buttermilk
How to Impress the Bake Sale Snobs
Batter Combine the cocoa and hot water in a small bowl. Stir until thoroughly mixed and set aside. In a separate bowl, mix together the cake flour, baking soda, and salt and set aside. In a large bowl, cream the butter until smooth. Add sugar and then cream again. Add eggs and vanilla extract and beat until fluffy. Add the cocoa mixture and beat until combined. Fold in the buttermilk and the dry ingredients and blend until just mixed. Pour ⅔ of the batter into a greased 9 inch by 13 inch pan. Drop the filling onto the batter by tablespoonfuls, taking care to distribute it evenly. Pour the remaining batter over the top, and with a spoon or spatula, cover the filling completely. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean.
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19 Nana’s Coconut Cream Pie Recipe Contribution and Illustration by Kerstin Segervall
Recipe by Dorothy Coombs aka Nana
Ingredients
Directions
Filling ⅓ cup flour
Cook crust at 450 for 12 minuts or until golden brown.
⅔ cup sugar
Mix dry filling ingredients into a deep pot.
¼ tsp salt
Heat up milk on low in sauce pan. Once hot slowly mix into dry ingredients.
2 cups evaporated milk 4 beaten egg yolks ½ tsp vanilla
Topping
Put a mixture of dry ingredients and milk over medium heat. Stir constantly until thick. Once thick add in beaten egg yolks. Once mixed in add coconut (as much as you want. Pour ingredients into crust.
Crust
Beat egg whites on high until light and fluffy. Add in powdered sugar and continue beating until it stands on its own. Spread meringue onto top of pie with a spatula. Sprinkle coconut on top (optional).
Store bought crust
Place pie into oven at 350 for 16 minutes.
4 beaten egg whites 3 tbsp powdered sugar
How to Impress the Bake Sale Snobs
32
20 Nana’s Banana Bread Recipe Contribution and Illustration by Skyler Meunch
Recipe by Nana
Ingredients
Directions
1 ¾ cups of flour
Heat oven to 350 degrees and grease loaf pan.
2 teaspoons of baking powder
At medium speed in electric mixer mix (cream) Crisco and sugar.
¼ teaspoon of baking soda ½ teaspoon of salt ⅓ cup of Crisco ⅔ cup of sugar 2 eggs 1 cup of mashed bananas
Then add eggs and beat until very light (about 4 minutes). Mix together flour, baking powder, baking soda and salt. Slowly alternate adding small amounts of this dry mixture and the mashed bananas to the Crisco, sugar and egg mixture until just blended. Pour into greased loaf pan. Bake one hour. Cool in pan for 10 minutes and then put on cooling rack.
Note: you can also add chocolate chips (about ½ cup) or chopped nuts (about ½ cup)
How to Impress the Bake Sale Snobs
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21 Chocolate Chip Pumpkin Bread Recipe Contribution and Illustration by Emilee Rudd
Recipe by Kathy Rudd
Ingredients
Directions
1 ¾ cups unbleached all purpose flour
Preheat oven to 350°F.
1 teaspoon nutmeg
Grease and flour 9 x5 x 2 ½ inch metal loaf pan.
1 teaspoon ginger 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ¾ teaspoon salt ½ cup olive oil 1 cup sugar 3 large eggs ½ cup vanilla pudding 1 cup canned pure pumpkin 1 teaspoon vanilla extract ⅓ cup whole milk 1 cup miniature semisweet chocolate chips
Sift first 7 ingredients into medium bowl. Using electric mixer, add oil in large bowl until smooth. Gradually beat in sugar, then beat in eggs 1 at a time. Add vanilla pudding with egg mixture, pumpkin, and vanilla. Beat dry ingredients into pumpkin mixture alternately with milk. Stir in chocolate chips. Transfer batter to prepared pan. Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely.
How to Impress the Bake Sale Snobs
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22 Buckeye Brownie Cookies with Easy Fudge Frosting Recipe Contribution and Illustration by Chelsea Lightfoot
Recipe from Cookiesandcups.com
Buckeye Brownie Cookies with Easy Fudge Frosting (continued)
Ingredients
Directions
Buckeye Brownie Cookies
Buckeye Brownie Cookies
1 box (18 –19 ounces) brownie mix
Preheat oven to 350°.
¼ cup butter, melted
Line baking sheet with parchment paper.
½ cup cream cheese, room temperature 1 egg ¾ cup peanut butter ¾ cup powdered sugar ¾ cup chocolate frosting sea salt flakes
In a medium bowl combine brownie mix, butter, cream cheese and egg. Stir until dough comes together, it will be very thick and sticky. Form rounded tablespoons sized portions of dough into balls, placing on baking sheet about 2 inches apart, making an indentation with your thumb in the center of each.
⅔ cup boiling water
In another bowl stir together peanut butter and powdered sugar. Form peanut butter into teaspoon sized balls and press into the indentations in the brownie cookies.
1 cup Hershey’s Special Dark cocoa powder, sifted (you can use regular cocoa powder)
Press peanut butter down slightly because the peanut butter won’t spread.
Easy Fudge Frosting 1 cup butter, room temperature
8 cups powdered sugar 1 tsp vanilla
Bake for 10 to 12 minutes until edges are set, then let cool until they are room temperature. When cooled, top each cookie with about a tablespoon of chocolate frosting and a pinch of sea salt flakes.
Easy Fudge Frosting In a mixer combine all ingredients and over low speed for 30 seconds. Increase speed to medium and beat for 1 minute until smooth. Let frosting cool for 15 to 20 minutes before you frost cake or cupcakes. Notes: You could also use canned frosting. The cookies also taste great without frosting.
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23 Chocolate-Banana Bonbons with Toasted Almonds Recipe Contribution and Illustration by Jaclyn Cruickshank Recipe from William-Sonoma Eat Well, by Charity Ferreira
Ingredients
Directions
½ ounce semisweet chocollate
In a heatproof bowl set over a pan of barely simmering water, melt the chocolate, stirring occasionally, until smooth. Remove the pan from the heat by leave the bowl of chocolate on top of the pan to keep warm.
â…” cup toasted and chopped almonds or pecans 2 bananas
Place the nuts in a shallow bowl. Line a baking sheeting with wax paper. Peel the bananas and cut into ½-in rounds. Drop 1 banana slice at a time into the chocolate and turn to coat. Lift our with a fork, tapping the fork gently on the bowl edge to allow the excess chocolate to drip back into the bowl. Place the banana slice on the prepared sheet and sprinkle with some of the nuts. Repeat to drop and coat the remaining banana slices. Freeze the bonbons until the chocolate is set, about 20 minutes, then transfer to an airtight container and store in the freezer for up to 1 week.
Note: Naturally sweet and creamy when frozen, bananas are full of potassium. Cover them with dark chocolate and nuts and you have a quick, healthy treat. For this recipe, choose bright yellow bananas that are not too ripe and freckled but rather still have some firmness. How to Impress the Bake Sale Snobs
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24 Oat Nut Bars with Sweet Lemon Coconut Icing Recipe Contribution and Illustration by Jason Schindler
Recipe from http://www.veggienumnum.com/2011/06/oat-nut-bars/ by Trudy
Oat Nut Bars with Sweet Lemon Coconut Icing (continued)
Ingredients
Directions
Oat Nut Bars
Pre-heat the oven to 180°C/356°F
½ cup unbleached self raising flour
Sift the flours into a large bowl. Add the oats, coconut, seeds and nuts and stir to combine well.
½ cup unbleached plain flour ½ cup rolled oats ½ cup shredded coconut ¼ cup sunflower seeds ¼ cup pepitas (pumpkin seeds) ½ cup chopped walnuts 1 tablespoon linseeds (flax seeds) ¾ cup dairy-free or dairy butter
Combine the baking soda with the warm water and stir to dissolve. Heat the butter and molasses over a low heat in a small saucepan stirring until the butter is melted and combined with the molasses. Remove from the heat and add the baking soda mixture; stir through allowing it to foam.
2 ½ tablespoons molasses (or treacle or golden syrup)
Combine the molasses and butter mixture with the dry ingredients, stirring well until combined.
½ teaspoon baking soda
Transfer the mixture into a lightly greased 10 x =10 inch non-stick baking tray, smoothing it out to cover the base evenly.
¼ cup hot water
Lemony Icing 1 cup icing sugar ½ –1 lemon, juice and zest 1 teaspoon dairy-free or dairy butter ¼ cup shredded coconut
Bake in the pre-heated oven for 15 to 20 minutes until golden. Remove from the oven and allow to cool in the baking tray for 5 minutes before turning out onto a cake rack to cool completely. Meanwhile prepare the icing by combing the sugar, butter and enough lemon juice to bring the sugar together into a runny icing, over a very low heat in a small saucepan. Add enough zest to taste and add the lemon juice a little at a time until you reach the desired consistency. Drizzle the prepared icing evenly over the cooled bars and sprinkle with coconut before the icing sets. Once the icing is set cut evenly into bars. These oaty nut bars should keep well in an air-tight container for 5 days or so. .
How to Impress the Bake Sale Snobs
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25 Italian Sesame Seed Cookies Recipe Contribution and Illustration by Danielle Hadley Recipe from Claire Chiapinelli
Ingredients
Directions
3 pounds flour 1 ½ pounds sugar
Cream shortening and sugar, add beaten eggs, milk, vanilla, and whiskey.
6 –7 eggs
Gradually work in flour and baking powder.
3 – 4 tablespoons milk
Mix thoroughly and let stand about an hour.
1 pound shortening (half butter, half oleo) 4 teaspoons baking powder 4 teaspoons vanilla Jigger of whiskey
Roll small amounts in seeds and cut. Bake at 375 degrees for about 30 minutes or until golden brown.
½ cup sesame seeds
How to Impress the Bake Sale Snobs
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26 Almond Paste Cookies Recipe Contribution and Illustration by Heather Brown Adapted from Cooks.com
Ingredients
Directions
½ pound very soft butter
Cream butter and sugar together well and add remaining ingredients.
1 cup sugar 1 egg, beaten
Form batter into small balls, press down with floured fork on ungreased cookie sheet.
1 ½ cup flour
Bake 9 to 10 minutes at 350 degrees.
½ teaspoon baking powder
Place cookies on cooling rack and let cool for 10-15 minutes.
1 cup grated almond paste
½ teaspoon baking soda Pinch of salt ½ pound bittersweet chocolate, melted (optional) Slivered almonds (optional)
Dip cooled cookies into chocolate, covering about half the cookie. Let stand for a few seconds, placing cookies on parchment paper. Then, sprinkle with slivered almonds on chocolate surface. Press lightly to hold almonds. Repeat for each cookie as desired. Let cool for one hour on countertop or in refrigerator. Cookies can be stored for up to one week at room temperature or frozen, for longer periods.
How to Impress the Bake Sale Snobs
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27 Browned Butter Spoon Cookies Recipe Contribution and Illustration by Madison Mar
Recipe from Food Network Kitchens
Ingredients
Directions
1 cup ( 2 sticks) unsalted butter
Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
2 cups all-purpose flour ¾ teaspoon baking powder Pinch fine salt 1 large egg yolk ¾ cup sugar 1 tablespoon pure vanilla extract ¼ – ⅓ cup raspberry jam Confectioners’ sugar, for dusting
Melt the butter in a small, heavy-bottomed saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly, about 15 minutes. Transfer the butter to a medium bowl and cool slightly. Meanwhile, whisk the flour, baking powder and salt in another medium bowl. Whisk the egg yolk, sugar and vanilla into the cooled browned butter. Stir the dry ingredients into the butter mixture to make a crumbly dough. Scoop out dough with a small teaspoon. Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape the spoon against the inside of the bowl to make spoonshaped cookies. Trim excess dough with your fingers and slide out onto the prepared pans, preserving their shape. ( Try to make sure you form an even number of cookies, since these sandwich together.) Bake cookies until just browned, about 12 to 15 minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool. When cool, spread ½ teaspoon jam on the f lat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. Lightly dust the cookies with the confectioners’ sugar.
How to Impress the Bake Sale Snobs
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28 World’s Best Chocolate Chips Cookies Recipe Contribution and Illustration by Evan LaForce
Recipe from Food.com, Karen A.
Ingredients
Directions
¾ cup white sugar
Preheat oven to 350 degrees.
1 cup brown sugar
Cream sugars and butter.
1 cup butter, softened 1 tablespoon vanilla 2 large eggs, slightly beaten 3 cups all-purpose flour ¾ teaspoon baking soda ¾ teaspoon salt 3 cups semi-sweet chocolate chips 1 cup walnuts, chopped or 1 cup pecans
How to Impress the Bake Sale Snobs
Add vanilla and eggs and mix well. Combine dry ingredients together and gradually add to creamed mixture. Stir in chips and nuts. Roll into 1 ¼ inch balls and place on non-stick cookie sheets, about 2 inches apart. Bake for 10 to 12 minutes.
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Impress Your Ethnic Friends
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29 Spam Musubi Recipe Contribution and Illustration by Ashley Andrews Recipe by Mamadrews
Ingredients
Directions
5 cups cooked rice, room temperature
Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels.
5 sheets nori (seaweed) 1 (12 ounces) can Spam ½ cup teriyaki sauce Furikake, to taste (Japanese rice seasoning)
In another pan, add Teriyaki Sauce. Bring to a boil over medium-high heat, then reduce to low. Add Spam slices, coating them in the mixture. When mixture has thickened, remove spam from pan. Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker, and place on lower third of nori. Fill musubi maker with rice and press flat until the rice is 1 ½ inch high. Sprinkle rice with Furikake. Top with slice of Spam. Remove musubi maker. Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky. Note: requires spam musubi maker
How to Impress Your Ethnic Friends
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30 California Roll Recipe Contribution and Illustration by Hyung-Min Park Recipe from Foodnetwork.com
Ingredients
Directions
2 tablespoons rice vinegar
Prepare sushi rice first. When the rice is done from the cooker, place the rice into the mixing bowl and combine it with rice vinegar.
1 medium avocado, peeled, pitted, and sliced into ¼ inch thick pieces ½ batch sushi rice, recipe follows
Allow the rice mixture to cool to room temperature before making the roll.
⅓ cup sesame seeds, toasted
Cover a sushi roll rolling mat with plastic wrap.
1 small cucumber, peeled and cut into matchstick-size pieces
Cut nori (seaweed) sheets in half crosswise.
4 sheets nori (seaweed)
1 small carrot cut into matchstick-size pieces 4 imitation crabsticks, torn into pieces Wasabi and soy sauce for serving
Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about ½ cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, carrot, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Cut the roll.
How to Impress Your Ethnic Friends
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31 Joong: Chinese Tamale Recipe Contribution and Illustration by Darren Chan Recipe credit to Cantonese tradition
Ingredients 1 (12 ounces) package dried bamboo leaves ½ pound pork belly 2 ½ pounds glutinous rice (loh mai) 2 teaspoons vegetable or canola oil 4 teaspoons osher salt 1 (14-ounce) package dried split hulled mung bean 8 raw salted duck egg yolks 3 links (6 ounces total) of Chinese sausage (lap cheong) ¼ cup dried baby shrimp (1 ounce total) (ha mai) 4 dried scallops (1 ounce total) (ghown bhoy)
What is Joong? Joong is a traditional Cantonese recipe that is made in June to celebrate the annual Dragon Boat Festival.
How to Impress Your Ethnic Friends
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Joong: Chinese Tamale (continued)
Directions Soak the bamboo leaves overnight to remove any impurities that can spoil the joong. Soak the rice overnight. Soak the mung beans overnight in water. Soak the dried scallops overnight
Bamboo Leaves Place at least half of the package of joong leaves in a large container and cover completely with cool water. Soak leaves for twenty-four hours. Place joong leaves in large stockpot or Dutch oven. Cover with water and place on stove over high heat. Bring to a boil, reduce heat to medium and cook for 30 minutes. Drain leaves and rinse with cold water. Using a vegetable brush, scrub each side of leaf and rinse again under running water. Trim off stem and discard. Repeat until all the leaves are scrubbed, rinsed and trimmed.
Lap Cheong Rinse lap cheong under cold running water and drain. Cut each lap cheong in half crosswise. Split each half lengthwise twice into quarters (you should get 8 pieces out of each lap cheong).
Pork Belly Rinse pork belly under cold running water to remove excess salt. Pat dry with paper towels and slice into ½ inch wide strips lengthwise. Cut each strip into 1 inch pieces.
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Joong: Chinese Tamale (continued)
Salted Duck Egg Yolks If using cooked salted duck egg yolks: Cut each yolk in half and set aside.
Dried Shrimp and Dried Scallops Place shrimp and scallops in separate small bowls. Wash three times in cold water, drain. Cover completely with water and let soak for fifteen minutes. drain. Shred scallops into strips.
Rice Place rice in fine meshed strainer. Rinse under cold running water until water runs clear. Transfer to large bowl and cover completely with cold water. Allow to soak 15 minutes. Drain well and transfer to large bowl.
Mung Bean Place beans in fine meshed strainer. Rinse under cold running water until water runs clear. Add vegetable oil and salt and mix well. Add mung beans to rice and toss to combine.
Holding leaves firmly, place 3 tablespoons rice mixture in pocket. Add once piece cured pork belly, half an egg yolk, three shrimp, three strands scallops and one piece lap cheong to center of rice. Cover filling with another 3 tablespoons rice. Add third joong leaf by wrapping it around top of the two leaves. Take outer edge of third leaf and fold it towards the center, sealing the joong. The joong should now be sealed at one end and open at the other. Gather all the ends, fold them towards the center and hold down with your thumb. Secure with kitchen twine by making several loops around joong and securing with knot. Pat finished joong with hands on both sides to compact. Layer finished joong in a large stockpot and cover with water. Place on stove over high heat, cover, and bring to a boil. Reduce heat to medium. Cook for 2 ½ hours, keeping joong submerged and rotating joong every hour to promote even cooking. Remove joong and drain in colander set in sink. Allow to rest for ten minutes. Cut open parcels and serve immediately with soy sauce.
Assemble Take two whole joong leaves of approximately the same size. Take one joong leaf in each hand holding it horizontally in front of you while making sure the ends match each other. Overlap edge of one leaf onto center spine of other leaf. Hold overlapping leaves together and fold in half. Fold bottom half inch of leaf upwards and tuck under thumb to create pocket inside leaves for joong. Hold the folded leaves in one hand and then use the other hand to open the leaves to make the pocket inside. How to Impress Your Ethnic Friends
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32 Babi Kecap: Pork with Sweet Soy Sauce Recipe Contribution and Illustration by Kelby Hertanu Recipe by Lusiana Hertanu
Ingredients
Direction
2 pounds pork butt, shoulder, or spare ribs 1 teaspoons of salt
In a food processor grind the spices (2 shallot, 1 inch ginger, 2 cloves garlic).
½ teaspoons white pepper
Cut the pork into about 2 inch cubes.
1 teaspoons Chinese Five Spices
Rub the pork with salt, white pepper, garlic powder, Chinese Five Spices.
2 tablespoons rice wine 2 tablespoons soy sauce 2 Star Anise 2 tablespoons Sweet Soy Sauce (Kecap Manis) 3 tablespoons of oil
Spices 2 shallots 1 inch ginger 2 cloves garlic
Let the pork mixture sit in the rice wine and soy sauce for at least 10 minutes. Put oil in a pot and stir fry the spices on medium heat for about 3 minutes. Add the pork mixture and star anise into the pot, then stir occasionally and cook until it changes to a deep brown color. Add 1 cup of water and Sweet Soy Sauce (Kecap Manis) to the pot. Cook until done (about 45 minutes –1 hour, depending on desired tenderness) and oil comes out. Serve with rice and vegetables for a balanced meal.
How to Impress Your Ethnic Friends
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33 Kalbi: Korean BBQ Short Ribs Recipe Contribution and Illustration by Paul Washington Recipe by Joyce Washington
Kalbi: Korean BBQ Short Ribs (continued)
Ingredients
Directions
4 pounds Korean-style short ribs (LA style cut ribs also works) ¾ cup soy sauce
Combine all ingredients except for ribs in a large bowl or plastic bag, make sure the bag is big enough that it can fit the ribs in later.
2 tablespoons sugar
Mix all ingredients until sugar has dissolved.
2 tablespoons brown sugar
Submerge ribs in the marinade making sure they are completely covered. Meat can be touching but make sure to mix it so that the marinade gets in between the ribs.
½ yellow onion; chopped 2 stalks green onion; chopped 2 teaspoons ginger; minced 3 – 6 cloves garlic; minced 1 tablespoon honey 2 –3 tablespoons toasted sesame seeds 1 teaspoon sesame oil 1 teaspoon oil ½ teapsoon Cayenne 2 tablespoon Mirin (Rice Wine or white vinegar)
Cover the bowl or close the bag with no air so that the marinade is always touching the ribs. Refrigerate for 4 hours, but the longer the better, letting it marinate overnight is highly recommended. Half way through resting, or in the morning if doing overnight, make sure to turn the meat or flip and mix around the plastic bag so that all parts are getting an even marinade. Remove from marinade, wipe or shake off excess marinade on meat, too much excess soy sauce, sesame seeds, or sugar on the outside of meat can burn and give a different flavored than desired. Cook on a preheated grill for about 4 to 6 minutes, or until meat is at desired doneness. Finish up by garnishing with toasted sesame seeds and chopped green onions, though not required.
How to Impress Your Ethnic Friends
34 Oriental Cold Noodle Salad Recipe Contribution and Illustration by Amanda Yam Recipe from Los Altos Bakery and CafĂŠ in Los Altos, CA
Ingredients
Directions
1 (16 ounces) package Capellini
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
2 red bell peppers, diced 1 cup chopped green onion ½ cup cilantro
Dressing 1 tablespoons sesame seeds 2 tablespoons soy sauce 2 tablespoons rice vinegar 2 tablespoons olive oil 2 tablespoons sesame seed oil
For the dressing, whisk together the soy sauce, rice vinegar, olive oil, sesame seed oil, brown sugar, chili paste, salt, and pepper. Add bell peppers, cilantro, green onions to the pasta in a large bowl and toss in the dressing. Garnish with sesame seeds. Serve warm, or cover and refrigerate for a cold salad.
1 tablespoons brown sugar 1 tablespoons chili paste 1 teaspoon salt and pepper
How to Impress Your Ethnic Friends
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35 Halo-Halo Recipe Contribution and Illustration by Cristopher Lagmay Recipe by Cristopher Bryan Lagmay
Ingredients
Directions
2 tablespoons macapuno (preserved shredded young coconut)
In a tall glass, layer the macapuno, kaong, nata de coco, cantaloupe, jackfruit, and caramelized plantains.
2 tablespoons kaong (sugar palm nuts) 2 tablespoons nata de coco (coconut gel)
Cover the mixture with enough shaved ice, depending on preference.
2 tablespoons freshly grated cantaloupe
Swirl evaporated milk on top of the ice.
2 tablespoons freshly shredded jackfruit 2 tablespoons sliced caramelized plantains 1 cup shaved ice ½ cup evaporated milk 1 scoop of mango, vanilla, or ube (purple yam) ice cream 2 tablespoons caramel custard
Top with a scoop of ice cream and some slabs of caramel custard. Mix it all together. Or not. Sit back. Relax. Enjoy. Refill. Note: Most ingredients can be purchased at www.asianfoodgrocer.com
What is Halo-Halo? Halo-halo is a popular cold dessert from the Philippines. It’s perfect for beating the heat! You know summer’s approaching when you start seeing Halo-Halo vendors on the streets again.
How to Impress Your Ethnic Friends
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36 Shepherd’s Pie Recipe Contribution and Illustration by Megan Haneke-Hopps Recipe by Grandma Judith Hopps
Ingredients
Directions
2 pounds ground beef
Preheat oven to 350°F.
2 cans cut green beans (drained)
Brown the ground beef in a skillet.
2 cans corn (drained) 2 cans condensed tomato soup (do not add water) 4 cups mashed potatoes (made from instant potatoes, enough to cover dish) Shredded cheese (to melt on top)
Make instant mashed potatoes in a bowl according to package instructions and set aside. Spray casserole dish with nonstick cooking spray. Open canned veggies; drain, dump in casserole dish. Strain off any fat from ground beef, then add on top of veggies. Mix ground beef and all cans of veggies together in casserole dish and spread evenly along the bottom of the dish. Open tomato soup cans, dump on top of veggie/ beef mix. Stir in with the veggie/beef mix so that veggies/beef are evenly coated in tomato soup. Spread mashed potatoes to even cover all other ingredients (do NOT mix in). Cook for 25 minutes, uncovered. Cover with shredded cheese and let cook for another 5 minutes in the oven.
Note: This recipe has been passed down in the Hopps family for generations. Great for a cold winter’s night or simply an easy-to-cook family dinner, this meal is kid friendly, hearty and delicious.
How to Impress Your Ethnic Friends
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37 Shepherd’s Pie with an Accent Recipe Contribution and Illustration by Joe Hewison Recipe by Chef Gordon Ramsay
Shepherd’s Pie with an Accent (continued)
Ingredients
Directions
Filling
Prep Work
2 tablespoons olive oil
Dice the garlic. Separate herbs from the stems. Separate egg yolks. Peel and slice potatoes into even pieces.
1 ½ pounds ground lamb or beef 1 large carrot 1 large onion Fresh rosemary Fresh thyme 4 cloves minced garlic Salt Pepper Worcestershire sauce Tomato puree or paste Red wine
Cooking the Filling Pour Olive Oil into a hot, large pan, then add meat. Stir meat for a few minutes until brown, and broken into very small pieces. Add rosemary, thyme, and garlic, then stir some more. Add carrot, and onion, stir a little longer. Add Worcestershire Sauce, stir, add Tomato Puree, stir. Add Red Wine and sweat down for a minute or two. Add chicken stock and cook for 3 more minutes.
¼ cup chicken stock
Cooking the Potatoes Mashed Potatoes 1 ½ pounds golden potatoes ¼ cup heavy cream 3 ½ tablespoons butter Salt
Boil water, add salt and potatoes, and set a timer for 15 minutes. After 15 minutes, take potatoes out and strain the water off. Put potatoes back into the pan, or into a medium mixing bowl. Mash the potatoes with their ingredients from above and keep warm
Pepper 2 egg yolks ¼ cup parmesan cheese
Final Instructions Scoop meat mixture into a deep casserole or other oven safe dish and then spoon the mashed potatoes over the top. Spread the mashed potatoes over the top of the mix with the bottom of a spoon and then sprinkle parmesan cheese over the top. Poke the top with a fork several times to give the pie a peaked look and place in the oven at 400 degrees for 18 to 20 minutes to brown the potatoes and set the pie. 57
Impress Your Mother
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38 Grandma’s Swedish Pancakes Recipe Contribution and Illustration by Rebecca Reid Recipe by Lavina DeNatale
Ingredients
Directions
3 eggs
Set a large non-stick saucepan on medium heat and coat with non-stick spray.
1 ¼ cup of milk ¾ cup of flour ½ teaspoons salt 2 tablespoons of sugar 4 tablespoons of butter 1 lemon Powdered sugar
Wisk together the eggs in a large bowl and then add milk. Then, in a separate bowl combine the sugar, flour, and salt. Whisk in this mixture little by little to the eggs and milk, until there are no clumps and the batter is creamy. Add a few tablespoons (depending on how large your pan is) to your heated saucepan and swivel the saucepan around so the batter covers the entire bottom portion of the pan. This should be a thin coating on the saucepan and should rise up to the edges a little bit. Flip the pancake when the thin edges start to brown by using a large spatula after delicately peeling the edges, and then the whole pancake from the pan. It should be a very light brown color on the side now facing up. After a little more time when the edges start to get crisp, roll the pancake up and place it on a warm plate. Serve with powdered sugar and melted butter and lemon juice mixture.
Note: this recipe was is a family heirloom passed down from my grandmother, to my mother, and then to me. This recipe is one of my favorites and reminds me of my grandmother’s homestyle cooking and is a perfect and sweet breakfast treat. How to Impress Your Mom
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39 Bertolucci’s Gourmet Grilled Cheese Recipe Contribution and Illustration by Albert Chang Recipe by Albert Chang
Ingredients
Directions
2 pieces sliced sourdough
Preheat skillet over medium heat.
½ fresh ripe tomato 1 slice provolone cheese
Lather both sides of bread with butter (1 tablespoon on each side) and place one slice of bread on skillet butter-side-down.
1 slice Colombus Peppered Turkey Beast
Add slice of Jarlsberg cheese on non-buttered side.
2 tablespoons butter
Slice half tomato into thin slices and place on top of cheese.
1 slice jarlsberg cheese
Gently place slice of turkey breast on top of tomato slices. Add slice of Provolone cheese on top of turkey. Place second slice of bread on top of sandwich butter-side-up. Grill until lightly browned and flip over; repeat process until cheese is melted. When cheese has melted, remove from skillet using spatula and cut in half diagonally.
How to Impress Your Mom
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40 Caprese Stack Recipe Contribution and Illustration by Christy Pak Recipe from Tablespoons.com
Ingredients
Directions
1 medium to large tomato
Slice the tomato in approximately Âź inch thick slices. Do the same for the mozzarella.
Âź cup basil leaves 4 ounces fresh mozzarella cheese 4 teaspoons Balsamic vinegar 1 tablespoon olive oil Salt and pepper, to taste
How to Impress Your Mom
Alternate layers between the tomatoes, mozzarella, and basil. (i.e. tomato slice, mozzarella slice, couple leaves of basil, beginning and ending with tomatoes). Drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper, if desired.
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41 Mexican Two Bean Chicken Chili Recipe Contribution and Illustration by Sara Ingram Recipe from The Pampered Chef
Ingredients
Directions
2 cups chicken broth
Combine broth, salsa and tomato sauce in (4 quart) casserole.
1 jar (16 ounces) thick and chunky mild salsa 1 cup tomato sauce 1 medium zucchini, coarsely chopped (about 11/4 cups/300 mL) 1 ½ cups rinsed and drained canned black beans 1 ½ cups rinsed and drained canned pinto beans 1 cup drained canned whole kernel corn 3 cups shredded cooked chicken
Add zucchini, beans, corn, chicken, pressed garlic, chili powder and cumin. Bring to a boil; reduce heat and simmer 30 minutes, stirring occasionally with Spoon. Ladle chili into soup bowls. Top with desired toppings. Note: Optional toppings such as shredded cheese, sour cream, crushed corn chips or tortilla chips, sliced green onions or fresh cilantro leaves
1 garlic clove, pressed 1 ½ – 2 tablespoons chili powder 1 teaspoon ground cumin
How to Impress Your Mom
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42 Moroccan Chickpea Soup Recipe Contribution and Illustration by Kat Whalen Recipe from America’s Test Kitchen Healthy Cookbook
Ingredients
Directions
1 tablespoon canola oil 1 onion, minced 1 tablespoon sugar 4 garlic cloves, minced ½ tablespoon hot paprika ¼ tablespoon saffron threads, crumbled
Heat the oil in a large dutch oven over mediumhigh heat until shimmering.
¼ teaspoon ground ginger ¼ teaspoon ground cumin 2 (15 ounces) cans chickpeas, rinsed 1 pound red potatoes (about 3 medium) scrubbed and cut into ½ inch pieces 1 (14.5 ounces) can diced tomatoes 4 cups low sodium chicken broth 1 zucchini, seeded and cut into ½ inch pieces ¼ cup minced fresh parsley Salt and pepper Lemon wedges
How to Impress You Mom
Add the onion and sugar and cook until softened, about 5 minutes. Stir in the garlic, paprika, saffron, ginger, and cumin and cook until fragrant, about 30 seconds. Stir in the chickpeas, potatoes, tomatoes with their juice, and broth. Bring to a simmer, partially cover, and cook until the potatoes are tender, about 20 minutes. Stir in the zucchini and continue to simmer until tender, 5 to 10 minutes. Mash some of the potatoes against the side of the pot with a spoon to thicken the soup slightly. Stir in the parsley and season with salt and pepper to taste. Serve with lemon wedges.
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43 Taco Soup Recipe Contribution and Illustration by Zachary Zulch Recipe by the Zulch Family
Ingredients
Directions
1 pound ground sirloin
Chop and sauté yellow onion in a large skillet.
¾ yellow onion
Add ground sirloin and continue sautéing until meat is a light brown color.
1 packet dried ranch dressing 1 packet Schilling taco seasoning 8 ounces can of Rotel diced chili 14 ounces can of corn 14 ounces can of pinto beans 14 ounces can of kidney beans 24 ounces can of hominy 24 ounces can of diced tomatoes Small bag of Fritos 2 cups of Mexican shredded cheese Cilantro
How to Impress Your Mom
If your meat is under 90% fat free, drain and remove fat. (Note: Meat does not need to be thoroughly cooked as it will be boiled in the steps below.) Remove from heat and pour into a large pot Add corn, pinto beans, kidney beans, hominy, diced tomatoes, Rotel diced chili, taco seasoning, and ranch dressing to the pot. Bring to a boil. Once boiling, change heat to low and simmer for three hours Remove from heat and serve.Add crushed Fritos, cilantro, and Mexican shredded cheese to the top of each bowl.
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“Get to cookin’ now.”
Designed by Ashley Andrews in Typography III, Winter Quarter 2014, Department of Art and Design, California Polytechnic State University, San Luis Obispo, California. Typefaces used are Lavenderia, Gotham, and Adobe Garamond Pro. 65