438 Cookbook by Joe Hewison by Charmaine Martinez

S*** Y O U C A N E A T 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

APPETIZERS 5–11 Hamachi Poke with Pineapple Poi & Taro Chips Bertolucci’s Gourmet Grilled Cheese Spam Musubi Ahi Tuna Tartare on Sesame Wonton Chips Oriental Cold Noodle Salad California Roll Really Good Guac’ Greek Grilled Avocados Caprese Stack

5 6 6 7 8 9 10 10 11

ENTREES 13–27 Cajun Shrimp Alfredo Shepherd’s Pie with an Accent Mixed Grill Kebabs with Guava BBQ Sauce Joong: Chinese Tamales Tostada Crisp Shepherd’s Pie Pork with Sweet Soy Sauce Avocado Mango Shrimp Stacks Mexican Two Bean Chicken Chili Mushroom Risotto Now That’s a Taco Salad Korean Barbecue Short Ribs Moroccan Chickpea Soup Taco Soup!

13 14 15 16 18 19 20 21 22 23 24 25 26 27

DESSERTS 29–39 Mor Mor’s Pineapple Upside Down Cake World’s Best Chocolate Chip Cookies! Fear of a Black Planet Cake Oat Nut Bars with Sweet Lemon Coconut Icing Nana’s Banana Bread Black Russian Cake Nana’s Coconut Cream Pie Almond Paste Cookies Italian Sesame Seed Cookies Chocolate Chip Pumpkin Bread Grandma’s Swedish Pancakes Browned Butter Spoon Cookies Chocolate-Banana Bonbons with Toasted Almonds Halo-Halo Buckeye Brownie Cookies with Easy Fudge Frosting

29 29 30 31 32 32 33 34 34 35 36 37 38 38 39

DRINKS 41–44 Moscow Mule Pimm’s No. 1 Traditional Cocktail Blackberry Meyer Lemon Gin and Tonics BlackFlower Fizz Cucumber Sangria

41 42 42 43 44

APPETIZERS

Hamachi Poke with Pineapple Poi & Taro Chips Submitted byJames Butler

Directions

Time: 50min, plus 1 hour marinating Serves 6 people What are 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

Ingredients Hamachi Poke 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

5 S*** You Can Eat Hamachi Poke

1. 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. 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. 3. 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. 4. Transfer to a container, cover, and refrigerate until ready to use. 5. 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. 6. In a large heavy pot, heat about 3 inches of oil to 350⁰F. 7. 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. 8. 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.

Bertolucci’s Gourmet Grilled Cheese Submitted by Albert Chang Recipe by Albert Chang

Ingredients 2 pieces sliced sourdough ½ fresh ripe tomato 1 slice Jarlsberg cheese 1 slice Provolone cheese 1 slice Colombus Peppered Turkey Beast 2 tbsp. butter

Spam Musubi Submitted by Ashley Andrews Recipe by Mama Andrews

Ingredients 5 cups cooked rice, room temperature 5 sheets nori (seaweed) 1 (12 oz.) can Spam ½ cup Teriyaki Sauce Furikake, to taste (Japanese rice seasoning) *requires spam musubi maker

Directions 1. Preheat skillet over medium heat. 2. Lather both sides of bread with butter (1 tbsp on each side) and place one slice of bread on skillet butter-sidedown. 3. Add slice of Jarlsberg cheese on non-buttered side. 4. Slice half tomato into thin slices and place on top of cheese. 5. Gently place slice of turkey breast on top of tomato slices. 6. Add slice of Provolone cheese on top of turkey. 7. Place second slice of bread on top of sandwich butterside-up. 8. Grill until lightly browned and flip over; repeat process until cheese is melted. Bon Appetit!

Directions 1. Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels. 2. In another pan, add Teriyaki Sauce. Bring to a boil over medium-high heat, then reduce to low. 3. Add Spam slices, coating them in the mixture. When mixture has thickened, remove spam from pan. 4. Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker, and place on lower third of nori. 5. Fill musubi maker with rice and press flat until the rice is 1½ inch high. Sprinkle rice with Furikake. 6. Top with slice of Spam. Remove musubi maker. 7. 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. 8. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.

6 S*** You Can Eat Grilled Cheese & Spam Musubi

Ahi Tuna Tartare on Sesame Wonton Chips Submitted byJenna Verbyke Recipe by cdkitchen.com

Time: under 30 minutes Makes: 24

Ingredients Sesame Wonton Crisps 12 wonton wrappers (can substitute egg roll wrappers) Olive oil 3 tablespoons sesame seeds Tuna Tartare 6 ounces sushi-grade tuna, cut into 1/4-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 3/4 teaspoon orange zest 2 tablespoons fresh cilantro, finely chopped 1/2 teaspoon kosher salt 1 avocado, cut into 1/4-inch dice 2 teaspoons lime juice Cilantro sprigs, for garnish

7 S*** You Can Eat Tuna & Chips

Directions Sesame Wonton Crisps 1. Preheat oven to 350 degrees F. 2. Line a baking sheet with parchment paper. 3. Cut the wonton squares on an angle to make two triangles. 4. Arrange the wonton triangles on the baking sheet. 5. Spray with olive oil on one side (or brush lightly). 6. Sprinkle lightly with sesame seeds. Bake until golden, about 6 minutes (can burn easily so watch carefully). 7. Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins). 8. Remove triangles from the pan and let cook on a cooling rack. Tuna Tartar 1. Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. 2. Mix well. Assembly 1. Right before ready to serve, add the avocado and lime juice. (Do not mix in advance.) 2. Place a heaping teaspoon of the tuna mixture on each wonton triangle. 3. Garnish with a sprig of cilantro. 4. Serve immediately. It is important that the tuna is not left at room temperature for more than 1 hour.

Oriental Cold Noodle Salad Submitted by Amanda Yam Recipe adapted from recipe by Los Altos Bakery and CafĂŠ

Directions 1. 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. For the dressing, whisk together the soy sauce, rice vinegar, olive oil, sesame seed oil, brown sugar, chili paste, salt, and pepper. 3. 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.

Makes Approximately 8 servings

Ingredients Ingredients 1 (16 ounce) package Capellini 2 red bell peppers, diced 1 cup chopped green onion 1/2 cup cilantro Dressing 1 Tbs sesame seeds 2 Tbs soy sauce 2 Tbs rice vinegar 2 Tbs olive oil 2 Tbs sesame seed oil 1 Tbs brown sugar 1 Tbs chili paste 1 tsp salt and pepper

8 S*** You Can Eat Noodle Salad

California Rolls Submitted by Hyung-Min Park Recipe by foodnetwork.com

Ingredients 2 tablespoons rice vinegar 1 medium avocado, peeled, pitted, and sliced into ¼ inch thick pieces 4 sheets nori (seaweed) ½ batch sushi rice, recipe follows ⅓ cup sesame seeds, toasted 1 small cucumber, peeled and cut into matchstick-size pieces 1 small carrot cut into matchstick-size pieces 4 imitation crab sticks, torn into pieces Wasabi and Soy Sauce for serving

Directions 1. 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. 2. Allow the rice mixture to cool to room temperature before making the roll. 3. Cover a sushi roll rolling mat with plastic wrap. 4. Cut nori (seaweed) sheets in half crosswise. 5. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. 6. 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. 7. 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. 8. Cut the roll

S*** You Can Eat Hamachi Poke

9 S*** You Can Eat California Rolls

Really Good Guac’ Submitted by Kelsey Dodge Recipe by Emma Dorantes

Ingredients 2 Large Avocados ¼ cup sweet yellow onion ¼ cup chopped cilantro Juice of one lime chopped up pickled jalapeño slices 1 tsp. of jalapeño juice salt and pepper to taste

Directions 1. Slice open those ripe avocados and mush out the innards into a bowl. Remove the pits and DISCARD. 2. 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. 3. Add 1 tsp of jalapeño juice for added spiciness if desired. 4. Salt and pepper to taste. Mix everything together, and enjoy some good guac that will be sure to make your ancestors proud.

Greek Grilled Avocdos Submitted by Samantha Gee Recipe by Tammilee Tips

Ingredients

Directions 1. Cut avocados in half and remove pit. 2. Slice the avocado into chunks, maintaining the structure of the avocado skin, so the olive oil and ingredients can spread all over the avocado. 3. Drizzle the avocado with olive oil, sundried tomato infused olive oil is a great for this recipe. 4. Top your avocado with artichoke hearts, sun dried tomatoes, kalamata olives and feta cheese. 5. Place on barbecue for 5-10 minutes depending on the heat of your barbecue.

Avocado Olive Oil Artichoke Hearts Sun dried tomatoes Kalamata Olives Feta Cheese

10 S*** You Can Eat Guacamole & Grilled Avocados

Caprese Stack Submitted by Christy Pak Recipe by tablespoon.com

Ingredients 1 medium to large tomato ¼ cup basil leaves 4 ounces fresh mozzarella cheese 4 teaspoons Balsamic vinegar 1 tablespoon olive oil salt and pepper, to taste

11 S*** You Can Eat Hamachi Poke

ENTREES

Cajun Shrimp Alfredo Submitted by Nicole Bergmann Recipe by food.com

Directions 1. 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. Toss the shrimp in 1 tablespoon of the Creole Seasoning, set aside. 3. Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente. 4. 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 1/2 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.

Ingredients 1 lb shrimp, peeled and deveined 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

5. When the shrimp has cooked add the cream and the other addition of creole seasoning (the 1/2 to 1 T). Bring this to a simmer then turn the heat down to medium low. 6. 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. 7. When the sauce has thickened add the other 1/2 cup of onions and the drained pasta. Toss until the pasta is coated. Garnish with extra diced tomatoes and cheese if desired.

13 S*** You Can Eat Shrimp Alfredo

Shepherd’s Pie with an Accent Submitted by Joseph Hewison Adapted from recipe by Gordon Ramsay

Directions Prep Work 1. Dice the garlic 2. Separate herbs from the stems 3. Separate egg yolks 4. Peel and slice potatoes into even pieces

Ingredients Filling 2 Tbsp olive oil 1 ½ lbs 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 ½ cup chicken stock Mashed Potatoes 1 ½ lbs golden potatoes ½ cup heavy cream 3 ½ Tbsp butter Salt Pepper 2 Egg yolks ¼ cup parmesan cheese

Cooking the Filling 1. Pour Olive Oil into a hot, large pan, then add meat. 2. Stir meat for a few minutes until brown, and broken into very small pieces. 3. Add rosemary, thyme, and garlic, then stir some more. 4. Add carrot, and onion, stir a little longer. 5. Add Worcestershire Sauce, stir, add Tomato Puree, stir 6. Add Red Wine and sweat down for a minute or two. 7. Add chicken stock and cook for 3 more minutes. Cooking the Potatoes 1. Boil water, add salt and potatoes, and set a timer for 15 minutes. 2. After 15 minutes, take potatoes out and strain the water off. 3. Put potatoes back into the pan, or into a medium mixing bowl. 4. Mash the potatoes with their ingredients from above and keep warm Final Instructions 1. Scoop meat mixture into a deep casserole or other oven safe dish and then spoon the mashed potatoes over the top. 2. Spread the mashed potatoes over the top of the mix with the bottom of a spoon and then sprinkle parmesan cheese over the top. 3. Poke the top with a fork several times to give the pie a peaked look and place in the oven at 400 degrees for 18–20 minutes to brown the potatoes and set the pie. 4. Serve.

14 S*** You Can Eat Shepherd’s Pie

Mixed Grill Kebabs with Guava BBQ Sauce Submitted by Katelyn Burgin Recipe by Coastal Living

Kebabs Ingredients 1 pound boneless fish fillets, cut into bite-size pieces 1 pound peeled and deveined shrimp 1 yellow bell pepper, cut into pieces 1 orange bell pepper, cut into pieces 1 red onion, cut into wedges 1 pint cherry tomatoes Freshly ground black pepper Olive oil Salt

BBQ Sauce Ingredients 1 tablespoon coconut oil or vegetable oil 1 small yellow onion, finely chopped 2 garlic cloves, minced ½ cup guava nectar 8 ounces guava paste or jelly ¼ cup molasses ⅓ cup cider vinegar 2 tablespoons tomato paste 1 teaspoon ground allspice 1 teaspoon smoked paprika ½ teaspoon curry powder ¼ teaspoon salt Directions Heat oil in a saucepan over medium-high heat. Add onion and garlic; sauté 3 to 5 minutes or until tender. Stir in guava nectar and remaining ingredients. Cook over mediumlow heat, stirring occasionally, 5 minutes or until mixture is slightly thickened.

15 S*** You Can Eat Kebabs

Directions 1. Thread fish, shrimp, and vegetables on skewers. 2. Brush with olive oil; sprinkle with salt and pepper. 3. Grill over medium-high heat (350° to 400°) 4 minutes. 4. Turn skewers over, and brush with 1/4 cup sauce. 5. Cook 5 minutes or until fish flakes with a fork. 6. Serve skewers with sauce on the side.

Joong: Chinese Tamales Submitted by Darren Chan Recipe by Chef Marcel Vigneron

Kebabs Ingredients 1 (12 oz.) package dried bamboo leaves ½ pound pork belly 2 ½ pounds glutinous rice [loh mai]* 2 teaspoons vegetable or canola oil 4 teaspoons kosher salt 1 (14-ounce) package dried split hulled mung bean* 8 raw salted duck egg yolks 3 links (6 oz. total) of Chinese sausage [lap cheong] ¼ cup dried baby shrimp (1 oz. total) [ha mai] 4 dried scallops [1 oz. total] [ghown bhoy]

Directions 1. For the 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 twentyfour hours, changing water twice. 2. 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, take one leaf and scrub each side and rinse again under running water. Trim off stem using kitchen shears and discard. Repeat until all the leaves are scrubbed, rinsed and trimmed. Put leaves in colander and set aside. 3. For the 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). Set aside. 4. For the the pork belly: Rinse pork belly under cold running water to remove excess salt. Pat dry with paper towels and slice into 1/2-inch wide strips lengthwise. Cut each strip into 1-inch pieces. Set aside. 5. For the salted duck egg yolks: If using cooked salted duck egg yolks: Cut each yolk in half and set aside.

16 S*** You Can Eat Chinese Tamales

Joong: Chinese Tamales 6. For the 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 and set aside. Shred scallops into strips and set aside. 7. For the 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. 8. For the 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. 9. To Assemble: Take two whole joong leaves of approximately the same size. Make sure there are no tears or rips in leaves. Leaves should curve in same direction. 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 with your thumb in the center of the leaves and fold in half. 10. 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. 11. 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. 12. Add third joong leaf by wrapping it around top of the two leaves in order to extend the height of the joong. You will be using this leaf to close everything up.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.

17 S*** You Can Eat Chinese Tamales

13. Smooth out leaves towards open end and then gather all the ends, fold them towards the center and hold down with your thumb. Be firm, but do not rip or tear leaves. If leaves tear, start over. Secure the with kitchen twine by making several loops around joong and securing with knot. Pat finished joong with hands on both sides to compact. Repeat until joong leaves and filling are finished. Excess joong leaves can be dried at room temperature on a wire cooling rack and reused 14. 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 1/2 hours, topping up pot with boiling water to keep joong submerged and rotating joong every hour to promote even cooking. 15. Remove joong and drain in colander set in sink. Allow to rest for ten minutes. Cut open parcels and serve immediately with soy sauce. 16. Extra joong can be stored in refrigerator for up to one week or in freezer for several months. To reheat, place in simmering water until heated through.

Tostada Crisp

Tostada Crisp by Kathy Choi

Submitted by Kathy Choi Recipe by Kathy Choi

Makes 4–6 servings

Directions Preparation 1. Shred Rotisserie chicken and place 1/2 of shredded chicken over pan. Add 2 tbsp. of teriyaki sauce and mix. Keep lid on at low heat. 2. Chop 1 head of lettuce into thin pieces. Chop 1 red bell pepper into small strips. Set aside. 3. 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 Tapatío for a kick.) 4. 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.

Ingredients 1 onion 2 tomatoes 1 lime 1 red bell pepper 1 head of lettuce 1 avocado Feta cheese Mozzarella cheese Small tortillas (Mission Artisan Tortillas) Tostada shells (Guerrero Tostada Shells) 1 whole cooked Rotisserie Chicken Teriyaki Sauce Tapatío Sauce

Assembly 1. 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. 2. Place 1/2 cup of shredded teriyaki chicken onto tostada base. 3. Add two spoons of salsa mix on top of chicken and spread evenly. 4. Add small handful of lettuce and spread evenly. 5. Place red bell pepper strips on top along with 1/4 of the sliced avocados. 6. Sprinkle 1 tablespoon of feta cheese evenly over entire Tostada Crisp, then sprinkle Tapatío Sauce lightly over tostada.

18 S*** You Can Eat Tostada Crisp

Shepherd’s Pie Submitted by Meagan Haneke-Hopps Recipe by Grandma Judith Hopps

Directions 1. Preheat oven to 350°F 2. Brown the ground beef in a skillet 3. Make instant mashed potatoes in a bowl according to package instructions and set aside 4. Spray casserole dish with nonstick cooking spray 5. Open canned veggies; drain, dump in casserole dish 6. Strain off any fat from ground beef, then add on top of veggies 7. Mix/stir ground beef and all cans of veggies together in casserole dish and spread evenly along the bottom of the dish 8. Open tomato soup cans (do NOT add water), dump on top of veggie/beef mix.

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.

a. Stir in with the veggie/beef mix so that veggies/beef are evenly coated in tomato soup 9. Spread mashed potatoes to even cover all other ingredients (do NOT mix in) 10. Cook for 25 minutes, uncovered 11. Cover with shredded cheese and let cook for another 5 minutes in the oven. 12. Let cool and enjoy!!

Ingredients 2lbs ground beef 2 cans cut green beans (drained) 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)

19 S*** You Can Eat Shepherd’s Pie

Pork with Sweet Soy Sauce Submitted by Kelby Hertanu Recipe by Mrs. Lusiana Hertanu

Preparation time: 1 - 1 ½ hours Serves 6 - 8 people

Ingredients 2 lbs Pork Butt or Shoulder or Spare ribs 1 teaspoons of salt ½ teaspoons white pepper 1 teaspoons 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 2 shallots 1 inch ginger 2 cloves garlic

Directions 1. In a food processor grind the spices (2 shallot, 1 inch ginger, 2 cloves garlic) 2. Cut the pork into about 2 inch cubes 3. Rub the pork with salt, white pepper, garlic powder, Chinese Five Spices 4. Let the pork mixture sit in the rice wine and soy sauce for at least 10 minutes 5. Put oil in a pot and stir fry the spices on medium heat for about 3 minutes. 6. Add the pork mixture and star anise into the pot, then stir occasionally and cook until it changes to a deep brown color 7. Add 1 cup of water and Sweet Soy Sauce (Kecap Manis) to the pot 8. Cook until done (about 45 minutes – 1 hour, depending on desired tenderness) and oil comes out. 9. Serve with rice and vegetables for a balanced meal

20 S*** You Can Eat Pork & Sweet Sauce

Avocado Mango Shrimp Stacks Submitted by Alyssa Hornby Adapted from recipe by immaeatthat.com

Directions Dressing 1. To prepare the dressing, whisk together balsamic vinegar, olive oil, salt & pepper. 2. Cover and place in fridge while preparing stacks.

Ingredients Stacks 1 cup broccoli salad sprouts 1 cup tomatoes, diced 1/4 cucumber, thinly sliced 1/2 cup corn 1 mango, cubed 1/2 red onion, diced (~1/2 cup) 1 avocado, cubed 8 ounces cooked shrimp (I recommend grilling on the BBQ) 3 sprigs cilantro (optional) Tools: 3 inch diameter x 3 inch high metal cylinder (an empty soup can with ends removed will also work)

Stacks 1. Place the metal cylinder on the plate you will serve the avocado, mango & shrimp stack on. Now add the ingredients one at a time. 2. First add in the broccoli salad sprouts. 3. Next add tomatoes. 4. Add cucumbers on one side, and corn on the other. 5. Add mango on top of the cucumber side, and red onion on top of the corn side. 6. Completely top with avocado. 7. Place a piece of parchment 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. 8. Top with shrimp, drizzle with dressing, and garnish with a sprig of cilantro. Enjoy!

Dressing 6 Tbsp balsamic vinegar 3 Tbsp olive oil 1/4 tsp pepper 1/8 tsp salt

21 S*** You Can Eat Shrimp Stacks

Mushroom Risotto Submitted by Florence Lui Recipe by allrecipes.com

Ingredients

Directions 1. In a saucepan, warm the broth over low heat. 2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside. 3. 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 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. 4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

6 cups chicken broth, divided 3 tablespoons olive oil, divided 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 ½ cup freshly grated Parmesan cheese

22 S*** You Can Eat Mushroom Risotto

Mexican Two Bean Chicken Chili Submitted by Sara Ingram Adapted from recipe by The Pampered Chef

Directions Dressing 1. Combine broth, salsa and tomato sauce in (4-qt.) Casserole. 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. 2. Ladle chili into soup bowls. Top with desired toppings.

Ingredients 2 cups chicken broth 1 jar (16 oz) thick and chunky mild salsa 1 cup tomato sauce 1 medium zucchini, coarsely chopped (about 11/4 cups/300 mL) 1 1/2 cups rinsed and drained canned black beans 1 1/2 cups rinsed and drained canned pinto beans 1 cup drained canned whole kernel corn 3 cups shredded cooked chicken 1 garlic clove, pressed 1 1/2 - 2 tbsp chili powder 1 tsp ground cumin *Optional toppings such as shredded cheese, sour cream, crushed corn chips or tortilla chips, sliced green onions or fresh cilantro leaves

23 S*** You Can Eat Chicken & Bean Chilli

Now That’s a Taco Salad Submitted by Alyx Mackler Adapted from recipe by howseetitis.com

Ingredients 2 boneless, skinless chicken breasts 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 oz 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 1 lime, juiced Tortilla chips

24 S*** You Can Eat Taco Salad

Directions 1. The night before (or a few hours before) combine cumin, paprika, chili powder, salt and pepper in a small bowl. 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 2-24 hours. 2. 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 medium-low, cover and cook until chicken is cooked through. Additionally you can bake or grill the chicken - whichever you prefer! Once chicken is finished, let cool for a few minutes and then cut into chunks. 3. 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!

Korean Barbecue Short Ribs Submitted by Paul Washington Recipe by Joyce Washington

Makes 6-8 servings

Ingredients 4 pounds Korean-style short ribs (LA style cut ribs also works) ¾ cup Soy Sauce 2 Tbsp Sugar 2 Tbsp Brown Sugar ½ onion Yellow onion; chopped 2 stalks Green onion; chopped 2 tsp Ginger; minced 3-6 cloves Garlic; minced 1 Tbsp Honey 2-3 Tbsp Toasted sesame seeds 1 tsp Sesame oil 1 tsp Oil ½ tsp Cayenne 2 Tbsp Mirin aka Rice Wine (or White vinegar)

25 S*** You Can Eat Korean Ribs

Directions 1. 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. Mix all ingredients until sugar has dissolved. 3. 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. Cover the bowl or close the bag with no air so that the marinade is always touching the ribs. 4. 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. 5. 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.

Moroccan Chickpea Soup Submitted by Kat Whalen Recipe by America’s Test Kitchen Healthy Cookbook

Directions 1. Heat the oil in a large dutch oven over medium-high heat until shimmering. 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. 2. 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.

Makes 7 servings

Ingredients 1 tablespoon canola oil 1 onion, minced 1 tablespoon sugar 4 garlic cloves, minced ½ tablespoon hot paprika ¼ tablespoon saffron threads, crumbled ¼ teaspoon ground ginger ¼ teaspoon ground cumin 2 (15-oz) cans chickpeas, rinsed 1 pound red potatoes (about 3 medium) scrubbed and cut into 1/2-inch pieces 1 (14.5 oz) can diced tomatoes 4 cups low sodium chicken broth 1 zucchini, seeded and cut into 1/2 inch pieces ¼ cup minced fresh parsley salt and pepper lemon wedges

3. 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.

26 S*** You Can Eat Chickpea Soup

Taco Soup! Submitted by Zachary Zulch Recipe by the Zulch Family

Directions

Makes 7 servings

Ingredients One pound ground sirloin ¾ yellow onion 1 packet dried ranch dressing 1 packet Schilling taco seasoning 8oz can of Rotel diced chili 14oz can of corn 14oz can of pinto beans 14oz can of kidney beans 24oz can of hominy 24oz can of diced tomatoes Small bag of Fritos Cilantro 2 cups of Mexican shredded cheese

27 S*** You Can Eat Taco Soup

1. Chop and sauté yellow onion in a large skillet 2. Add ground sirloin and continue sautéing until meat is a light brown color. 3. 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 4. Remove from heat and pour into a large pot 5. Add corn, pinto beans, kidney beans, hominy, diced tomatoes, Rotel diced chili, taco seasoning, and ranch dressing to the pot 6. Bring to a boil 7. Once boiling, change heat to low and simmer for three hours 8. Remove from heat and serve 9. Add crushed Fritos, cilantro, and Mexican shredded cheese to the top of each bowl 10. Enjoy!

DESSERTS

Mor Mor’s Pineapple Upside Down Cake Submitted by Kirsten Jacobsen Recipe by Goody Jacobsen

Ingredients ¼ lb butter brown sugar (approximately 1 cup) 1 can pineapple rings in juice 1 box yellow cake mix

Directions 1. In a 12” oven safe skillet (cast iron skillet works best) melt the butter. 2. Add brown sugar until thick (but not caramelized). 3. Arrange the pineapple rings on top of the brown sugar and butter mixture. 4. Prepare the yellow cake mix according to package directions, except use the juice from the can of pineapple rings instead of water. 5. Pour the yellow cake batter in the pan, over the top of the pineapple rings. 6. Bake at 350 degrees for 30–35 minutes. 7. Remove from oven when a toothpick comes out clean. 8. Turn out onto a cake plate immediately and let cool. 9. Enjoy.

World’s Best Chocolate Chip Cookies Submitted by Evan LaForce Recipe by Food.com

3 cups semi-sweet chocolate chips 1 cup walnuts, chopped or 1 cup pecans

Directions

Ingredients ¾ cup white sugar 1 cup brown sugar 1 cup butter, softened 1 tablespoon vanilla 2 large eggs, slightly beaten 3 cups all-purpose flour ¾ teaspoon baking soda ¾ teaspoon salt

1. Cream shortening and sugar, add beaten eggs, milk, vanilla & whiskey. 2. Gradually work in flour and baking powder. Mix thoroughly and let stand about an hour. 3. Roll small amounts in seeds and cut. 4. Bake at 375 degrees for about 30 minutes or until golden brown.

29 S*** You Can Eat Pineapple Cake & Chocolate Chip Cookies

Fear of a Black Planet Cake Submitted by Olivia Yu Recipe by fromthekitchen.blogspot.com

Directions Filling 1. Beat together the cream cheese, sugar, egg, egg yolk, and vanilla in a medium-size bowl until fluffy. 2. Fold in the chocolate chips and set aside.

Ingredients Filling 16 ounces cream cheese 1/4 cup sugar 1 egg 1 egg yolk 2 teaspoons vanilla 1 cup chocolate chips

Batter 1. Combine the cocoa and hot water in a small bowl. Stir until thoroughly mixed and set aside. 2. In a separate bowl, mix together the cake flour, baking soda, and salt and set aside. 3. 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. 4. Fold in the buttermilk and the dry ingredients and blend until just mixed. 5. Pour 2/3 of the batter into a greased 9 in by 13 in pan. Drop the filling onto the batter by tablespoonfuls, taking care to distribute it evenly. 6. 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.

Batter 3/4 cup cocoa 1/2 cup hot water 2 2/3 cups cake flour 1 tablespoon and 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter 1 1/2 cups sugar 2 eggs 1 teaspoon vanilla 1 cup buttermilk

30 S*** You Can Eat Black Planet Cake

Oat Nut Bars with Sweet Lemon Coconut Icing Submitted by Jason Shindler Recipe by veggienumnum.com

Preparation time: 25mins Makes approximately 20 bars

Ingredients ½ cup unbleached self raising flour ½cup 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 tbs linseeds (flax seeds) ¾ cup dairy-free or dairy butter 2½ tbs molasses (or treacle or golden syrup) ½ tsp baking soda ¼ cup hot water 1 cup icing sugar ½-1 lemon, juice & zest 1 tsp dairy-free or dairy butter ¼ cup shredded coconut Pre-heat the oven to 180°C/356°F

31 S*** You Can Eat Oat Bars

Directions 1. Sift the flours into a large bowl. Add the oats, coconut, seeds and nuts and stir to combine well. 2. Combine the baking soda with the warm water and stir to dissolve. 3. 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. 4. Combine the molasses and butter mixture with the dry ingredients, stirring well until combined. 5. Transfer the mixture into a lightly greased 10 in. x 10 in. non-stick baking tray, smoothing it out to cover the base evenly. 6. Bake in the pre-heated oven for 15-20 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. 7. 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. 8. Drizzle the prepared icing evenly over the cooled bars and sprinkle with coconut before the icing sets. 9. Once the icing is set cut evenly into bars. 10. These oaty nut bars should keep well in an air-tight container for 5 days or so. If the weather is overly hot keep them in the fridge to be sure the icing doesn’t melt.

Nana’s Banana Bread Submitted by Skylar Muench Recipe by the Muench Family

2 eggs 1 cup of mashed bananas

Directions

Ingredients 1 ¾ cups of flour 2 teaspoons of baking powder ¼ teaspoon of baking soda ½ teaspoon of salt ⅓ cup of Crisco ⅔ cup of sugar

1. Heat oven to 350 degrees and grease loaf pan 2. At medium speed in electric mixer mix (cream) Crisco and sugar 3. Then add eggs and beat until very light (about 4 minutes). 4. Mix together flour, baking powder, baking soda and salt 5. Slowly alternate adding small amounts of this dry mixture and the mashed bananas to the Crisco, sugar and egg mixture until just blended 6. Pour into greased loaf pan 7. Bake one hour 8. Cool in pan for 10 minutes and then put on cooling rack. 9. You can also add chocolate chips (about ½ cup) or chopped nuts (about ½ cup)

Black Russian Cake Submitted by Sara Vetrovec Recipe by Stacy Vetrovec

½ cup sugar 4 eggs ¼ cup Kahlua ½ cup powdered sugar ¼ cup of Kahlua

Directions

Ingredients 1 box of yellow cake mix 1 pack of instant chocolate pudding (4 serving size) 1 cup oil ¼ cup vodka ¾ cup water

1. Combine all ingredients 2. Pour batter mixture into greased bundt pan 3. Bake 350 degrees for 45-50 minutes 4. For glaze, combine ½ cup powdered sugar with ¼ cup of Kahlua 5. Poke a few holes in cake with a toothpick before drizzling glaze over top of cake 6. Sprinkle with powdered sugar before serving!

32 S*** You Can Eat Banana Bread & Black Russian Cake

Nana’s Coconut Cream Pie Submitted by Kirsten Segervall Recipe by Dorothy Coombs

Directions

Ingredients ⅓ cup flour ⅔ cup sugar ¼ tsp salt 2 cups evaporated milk 4 beaten egg yolks ½ tsp vanilla 2 cups coconut 4 beaten egg whites 3 tbsp powdered sugar sprinkling of coconut Store bought crust

1. Cook crust at 450 for 12min or until golden brown 2. Mix dry filling ingredients into a deep pot 3. Heat up milk on low in sauce pan. Once hot slowly mix into dry ingredients. 4. 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. 5. 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) 6. Place pie into oven at 350 for 16 min

33 S*** You Can Eat Coconut Cream Pie

Almond Paste Cookies Submitted by Heather Brown Recipe by Cooks.com

Directions

Ingredients ½ lb. very soft butter 1 c. sugar 1 c. grated almond paste 1 egg, beaten 1 ½ c. flour ½ tsp. baking powder ½ tsp. baking soda Pinch of salt ½ lb. bittersweet chocolate slivered almonds (optional)

1. Cream butter and sugar well. Add remaining ingredients. 2. Form batter into small balls, press down with floured fork on ungreased cookie sheet. 3. Bake 9-10 minutes at 350 degrees. 4. Place cookies on cooling rack and let cool for 10-15 minutes. 5. 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. 6. Repeat for each cookie as desired. 7. 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.

Italian Sesame Seed Cookies Submitted by Danielle Hadley

Jigger of whiskey ½ cup sesame seeds

Directions

Ingredients 3 lbs flour 1 ½ lbs sugar 6-7 eggs 3-4 tbsp. milk 1 lb. Shortening (Half butter, half oleo) 4 tsp. baking powder 4 tsp. vanilla

34 S*** You Can Eat Almond Cookies & Sesame Seed Cookies

Chocolate Chip Pumpkin Bread Submitted by Emilee Rudd Recipe by Kathy Rudd

Makes 12 servings

Ingredients 1 ¾cups unbleached all purpose flour 1 teaspoon nutmeg 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

Directions 1. Preheat oven to 350°F. 2. Grease and flour 9x5x2 1/2-inch metal loaf pan. 3. Sift first 7 ingredients into medium bowl. 4. Using electric mixer, add oil in large bowl until smooth. 5. Gradually beat in sugar, then beat in eggs 1 at a time. 6. Add vanilla pudding with egg mixture, pumpkin, and vanilla. 7. Beat dry ingredients into pumpkin mixture alternately with milk. 8. Stir in chocolate chips. 9. Transfer batter to prepared pan. 10. 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.

35 S*** You Can Eat Chocolate Chip Pumpkin Bread

Grandma’s Swedish Pancakes Submitted by Rebecca Reid Recipe by Lavina DeNatale

This recipe 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.

Directions 1. Set a large non-stick saucepan on medium heat and coat with non-stick spray. 2. Wisk together the eggs in a large bowl and then add milk. Then, in a separate bowl combine the sugar, flour, and salt. 3. Whisk in this mixture little by little to the eggs and milk, until there are no clumps and the batter is creamy. 4. 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. 5. 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. 6. After a little more time when the edges start to get crisp, roll the pancake up and place it on a warm plate. 7. Serve with powdered sugar and melted butter and lemon juice mixture. Also add on any topping of your choice like fruit, nutella, peanut butter, syrup, jam, etc. Makes about 3 servings

Ingredients 3 eggs 1 ¼ cup of milk ¾ cup of flour ½ tsp salt 2 tbps of sugar 4 tbs of butter 1 lemon powdered sugar

36 S*** You Can Eat Sweedish Pancakes

Browned Butter Spoon Cookies Submitted by Madison Mar Recipe by foodnetwork.com

Ingredients 1 cup (2 sticks) unsalted butter 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

Directions 1. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper. 2. Melt the butter in a small, heavy-bottomed saucepan over medium heat. 3. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes. 4. Transfer the butter to a medium bowl—be sure to get all the tasty brown bits—and cool slightly. 5. Meanwhile, whisk the flour, baking powder and salt in another medium bowl. 6. Whisk the egg yolk, sugar and vanilla into the cooled browned butter. 7. Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand. 8. Scoop out dough with a small teaspoon (the kind you set the table with, not the ones you measure with). 9. Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/ slide the spoon against the inside of the bowl to make spoon-shaped cookies. 10.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.) 11.Bake cookies until just browned, about 12 to 15 minutes. 12. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool. 13. When cool, spread 1/2 teaspoon jam on the flat side of a cookie, and then sandwich together with a second cookie. 14. Repeat until all cookies have met their match. Lightly dust the cookies with the confectioners’ sugar. Serve.

37 S*** You Can Eat Butter Cookies

Chocolate-Banana Bonbons with Toasted Almonds Submitted by Jaclyn Cruickshank Adapted from recipe by Charity Ferreira

Makes 30 bonbons, and serves 8 people

Ingredients ½ oz. semisweet chocolate ⅔ cup toasted and chopped almonds or pecans 2 bananas

Directions 1. In a heatproof bowl set over a pan of barely simmering water, melt the chocolate, stirring occasionally, until smooth. 2. Remove the pan from the heat by leave the bowl of chocolate on top of the pan to keep warm. 3. Place the nuts in a shallow bowl. Line a baking sheeting with wax paper. 4. Peel the bananas and cut into ½” rounds. Drop 1 banana slice at a time into the chocolate and turn to coat. Lift out with a fork, tapping the fork gently on the bowl edge to allow the excess chocolate to drip back into the bowl. 5. Place the banana slice on the prepared sheet and sprinkle with some of the nuts. Repeat to drop and coat the remaining banana slices. 6. 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.

Halo-Halo Submitted by Cristopher Lagmay

1 scoop of mango, vanilla, or ube ice cream 2 tbsp caramel custard *Most ingredients can be purchased at www.asianfoodgrocer.com

Directions Ingredients 2 tbsp macapuno (preserved shredded young coconut) 2 tbsp kaong (sugar palm nuts) 2 tbsp nata de coco (coconut gel) 2 tbsp freshly grated cantaloupe 2 tbsp freshly shredded jackfruit 2 tbsp sliced caramelized plantains 1 cup shaved ice

1 .In a tall glass, layer the macapuno, kaong, nata de coco, cantaloupe, jackfruit, and caramelized plantains. 2. Cover the mixture with enough shaved ice, depending on preference. 3. Swirl evaporated milk on top of the ice. 4. Top with a scoop of ice cream and some slabs of caramel custard. 5. Mix it all together. Or not. 6. Mix it all together. Or not.

38 S*** You Can Eat Banana Bon Bons & Halo-Halo

Buckeye Brownie Cookies with Easy Fudge Frosting Submitted by Chelsea Lightfoot Adapted from recipe by Cookiesandcups.com

Ingredients 1 box (18-19 oz) brownie mix 1/4 cup butter, melted 1/2 cup cream cheese, room temperature! 1 egg 3/4 cup peanut butter 3/4 cup powdered sugar 3/4 cup chocolate frosting 1 cup butter, room temperature 2/3 cup boiling water 1 cup Hershey’s Special Dark cocoa powder, sifted 8 cups powdered sugar 1 tsp vanilla

Directions 1. Preheat oven to 350° 2. Line baking sheet with parchment paper. 3. In a medium bowl combine brownie mix, butter, cream cheese and egg. Stir until dough comes together, it will be very thick and sticky. I used my hands. 4. 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. 5. 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. 6. Press peanut butter down slightly because the peanut butter won’t spread and you don’t want the cookies to be too tall. 7. Bake for 10-12 minutes until edges are set, then let cool until they are room temperature. 8. When cooled, top each cookie with about a tablespoon of chocolate frosting. 9. In a mixer combine all ingredients and over low speed for 30 seconds. 10.Increase speed to medium and beat for 1 minute until smooth. 11. Let frosting cool for 15-20 minutes before you frost cake or cupcakes.

39 S*** You Can Eat Fudge Brownies

DRINKS

Moscow Mule Submitted by Emma Dowling Recipe by cocktailtimes.com

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.”

Ingredients ¼ cup lime juice ¼ cup vodka ½ cup ginger beer

History 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. 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.”

41 S*** You Can Eat Moscow Mule

Directions 1. Pour vodka into glass 2. Pour lime juice into glass 3. Pour ginger beer into glass 4. If desired, garnish with a slice of lime and serve chilled

Pimm’s No. 1 Traditional Cocktail Submitted by Allison Gentes Recipe by recipewise.co.uk

1 slice orange 1 slice apple 1 slice cucumber 1 sprig fresh mint 2 strawberries

Directions

Ingredients 1 cup Pimm’s liquor 2 cups lemonade 1 slice lemon

1. Half fill a large jug or tall glass with ice cubes 2. Take one slice of lemon, orange, apple, cucumber, strawberry and one sprig of mint (per person) and add to jug or glass. 3. Pour two parts lemonade to one part Pimms over the top of fruit. Mix and serve.

Blackberry Meyer Lemon Gin and Tonic Submitted by Kelsey Lancaster Recipe by spoonforkbacon.com

¼ cup simple syrup 12 ounces good quality gin tonic water Ice

Directions

Ingredients

1. Set out four high ball glasses. 2. Place 3 blackberries, 5 mint leaves, juice of ½ lemon, and 1 tablespoon simple syrup in each glass and muddle together. 3. Fill each glass with ice, followed by 3 ounces of gin. Top off each drink with tonic water, stir and serve.

12 blackberries 20 fresh mint leaves 2 Meyer lemons (can sub. regular lemons)

42 S*** You Can Eat Pimm’s Cocktail & Gin & Tonic

BlackFlower Fizz Submitted by Jared Moore Recipe by Mixologists Jared Moore & Jack Britton

Directions In a pint glass muddle one slice of a fresh peach two fresh blackberries two fresh mint leaves two ice cubes 2. Fill the glass with ice and add 2oz Absolut Citron Vodka .75oz St. Germaine Elderflower Liqueur 1.5-2oz Pomegranate Juice splash of Sprite (can substitute club soda) 3. Shake and strain into large chilled martini glass, then float 1.5oz Perrier Jouet Brut Champagne

2011 Vodka Martini Shakedown: 1st Place Judges Choice Award Winner 1st Place Peoples Choice Award Winner

Ingredients Absolut Citron Vodka St. Germaine Elderflower Liqueur Perrier Jouet Brut Champagne Peaches Blackberries Mint Pomegranate Juice Sprite Dry Ice (optional for effect)

Garnish 4. 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. 5. 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.

43 S*** You Can Eat BlackFlower Fizz

Cucumber Sangria Submitted by Viridiana Osio Recipe by bhg.com

Directions 1. Cut the melon in half; remove and discard seeds and rind. Cut melon into thin slices. 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. 2. To serve, stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint.

Ingredients 1 small honeydew melon 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)

44 S*** You Can Eat Cucumber Sangria