DESIGNING MEALS 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
DESIGNING MEALS 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 DRINKS
ENTREES
Blackberry Meyer Lemon Gin and Tonics ................................................07
Ahi Tuna Tartare on Sesame Wonton Chips ..................................................39
BlackFlower Fizz .........................................................................................09
Bertolucci’s Gourmet Grilled Cheese .............................................................41
Cucumber Sangria ......................................................................................11
Cajun Shrimp Alfredo.......................................................................................43
Moscow Mule..............................................................................................13
California Roll.....................................................................................................45
Pimm’s No. 1 Traditional Cocktail .............................................................15
Chinese Tamale (Joong) ...................................................................................47 Hamachi Poke ....................................................................................................51
APPETIZERS Avocado Mango Shrimp Stacks................................................................19
Mexican Two Bean Chicken Chili ....................................................................53
Caprese Stack .............................................................................................21
Mixed Grill Kebabs with Guava BBQ Sauce...................................................55
Greek Grilled Avocados Recipe ...............................................................23
Mushroom Risotto .............................................................................................57
Moroccan Chickpea Soup .........................................................................25
Pork with Sweet Soy Sauce (BabI Kecap) .......................................................59
Now That’s a Taco Salad .............................................................................27
Shepherd’s Pie ...................................................................................................61
Oriental Cold Noodle Salad......................................................................29
Shepherd’s Pie with an Accent ........................................................................63
Really Good Guac .......................................................................................31
Short Ribs Korean Barbeque (Kalbi) ...............................................................65
Spam Musubi ..............................................................................................33
Tostada Crisp......................................................................................................67
Taco Soup!....................................................................................................35
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4
DESSERTS Almond Paste Cookies ...............................................................................71
DRINKS
Black Russian Cake .....................................................................................73 Browned Butter Spoon Cookies ...............................................................75 Buckeye Brownie Cookies with Easy Fudge Frosting .............................77 Chocolate-Banana Bonbons with Toasted Almonds..............................79 Chocolate Chip Pumpkin Bread................................................................81 Fear of a Black Planet Cake .......................................................................83 Grandma's Swedish Pancakes...................................................................85 Halo-Halo .....................................................................................................87 Italian Sesame Seed Cookies ....................................................................89 Mor Mor’s Pineapple Upside Down Cake................................................91 Nana’s Banana Bread .................................................................................93 Nana’s Coconut Cream Pie........................................................................95 Oat Nut Bars with Sweet Lemon Coconut Icing ......................................97 World's Best Chocolate Chip Cookies .....................................................99
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6
blackberry meyer lemon gin and tonics 4 servings
Ingredients:
Directions:
12 Blackberries
1. Set out four high ball glasses.
20 Fresh mint leaves
2. Place 3 blackberries, 5 mint leaves, juice of ½ lemon, and 1 tablespoon simple syrup in each glass and muddle together.
2 Meyer lemons (can use regular lemons)
3. Fill each glass with ice, followed by 3 ounces of gin. Top off each drink with tonic water, stir and serve.
Âź cup Simple syrup 12 oz Gin Tonic water Ice
Recipe Submitted by Kelsey Lancaster Recipe Credit: spoonforkbacon.com
ADDITIONAL TOOLS: 4 High ball glasses Muddler
drinks
7
blackberry meyer lemon gin and tonic
8
2011 Vodka Martini Shakedown: 1st Place Judges Choice Award Winner
blackflower fizz
1st Place Peoples Choice Award Winner
1 serving
Directions:
Ingredients:
1. In a pint glass muddle one slice of a fresh peach, two fresh blackberries, two fresh mint leaves, and two ice cubes.
2 oz Absolut Citron Vodka 3/4 oz Germaine Elderflower Liqueur
2. Fill the glass with ice and add, Absolut Citron Vodka, St. Germaine Elderflower Liqueur, Pomegranate Juice, and a splash of Sprite.
Perrier Jouet Brut Champagne Peaches
3. Shake and strain into large chilled martini glass, then float:
Blackberries
1.5oz Perrier Jouet Brut Champagne
Mint
To Garnish :
1 1/2 – 2 oz Pomegranate Juice
1. Cut peach skin into flower shape and freeze.
Sprite (or Club soda)
2. Use drink pick to thread the peach skin, mint leaves (as flower leaves), and blackberry (as flower center).
Dry Ice (optional for effect) ADDITIONAL TOOLS:
3. Place entire “flower” garnish back into freezer.
Muddler
4. 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.
Shaker Martini Glass
Recipe Submitted by Jared Moore Recipe Credit: Jared Moore & Jack Britton
drinks
9
blackflower fizz
10
cucumber sangria Ingredients:
Directions: 1. Cut the melon in half; remove and discard seeds and rind. Cut melon into thin slices.
1 small Honeydew melon 12 Lime; thinly sliced
2. 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. If a large pitcher will not fit into your refrigerator, divide the mixture in half and place in 2 smaller pitchers or covered containers.
Âź fresh Mint leaves Âź cup Lime juice 1 cup Honey 1 bottle (750 mL) Sauvignon blanc (or other semi-dry white wine); chilled
3. Add wine, stirring gently. 4.Cover and chill for at least 2 hours.
1 L bottle carbonated water, chilled
5. To serve, stir in carbonated water. Ladle or pour into glasses.
Sprigs and/or leaves Fresh mint (optional)
6. Garnish with additional mint (optional).
Recipe Submitted by Viridiana Osio Recipe Credit: www.bhg.com
drinks
11
cucumber sangri
12
moscow mule Ingredients:
Directions:
1 1/4 oz Smirnoff vodka
1. In a copper mug, pour vodka over ice.
3 oz Ginger beer
2. Add sugar syrup and lime juice.
1 tsp Sugar syrup
3. Top with ginger beer and stir.
1/4 oz Lime juice
4. Garnish with mint sprig and lime slice.
1 sprig Mint 1 slice Lime
Recipe Submitted by Emma Dowling Recipe Credit: http://www.cocktailtimes.com/vodka/moscowmule.shtml
ADDITIONAL TOOLS: Cooper Mug
HISTORY: In 1941, John G. Martin of Heublein, spirits and food distributor in east coast and Jack Morgan, Owner of the Cock'n Bull bar in Sunset Strip, Hollywood met in a bar in Los Angeles. Together they invented Moscow Mule by mixing Morgan's singer beer with Smirnoff Vodka and lime in order to market the proprietor's struggling Cock'n Bull's ginger-beer franchise. They ordered specially engraved copper mugs and Martin set off to market it 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.
drinks
13
moscow mule
14
pimm's no.1 traditional cocktail Ingredients:
Directions:
1 cup Pimm's liquor
1. Half fill a large jug or tall glass with ice cubes
2 cups Lemonade 1 slice Lemon
2. Take one slice of lemon, orange, apple, cucumber, strawberry and one sprig of mint (per person) and add to jug or glass.
1 slice Orange
3. Pour two parts lemonade to one part Pimms over the top of fruit. Mix and serve.
1 slice Apple Recipe Submitted by Allison Gentes Recipe Credit: http://recipewise.co.uk/pimms-cocktail-recipe
1 slice Cucumber 1 sprig Fresh mint 2 Strawberries
drinks
15
pimm's no.1 traditional cocktail
16
APPETIZERS
17
18
avocado mango shrimp stacks 4 servings
Ingredients:
Directions:
Stacks:
To Make Dressing:
1 cup Broccoli salad sprouts
1. Whisk together balsamic vinegar, olive oil, salt & pepper.
1 cup Tomatoes; diced
2. Cover and place in fridge while preparing stacks.
1/4 Cucumber; thinly sliced
To Make Stacks:
1/2 cup Corn 1 Mango; cubed
1. Place the metal cylinder on the plate you will serve the avocado, mango & shrimp stack on. Add the ingredients one at a time.
1/2 Red onion; diced
2. First add in the broccoli salad sprouts.
1 avocado; cubed
3. Next add tomatoes.
8 oz Cooked shrimp; recommended grilled
4. Add cucumbers on one side, and corn on the other.
3 sprigs Cilantro (optional)
5. Add mango on top of the cucumber side, and red onion on top of the corn side.
Dressing:
6. Completely top with avocado.
6 Tbsp Balsamic vinegar 3 Tbsp Olive oil
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.
1/4 tsp Pepper
8. Continue to apply pressure as you carefully slide off the mold.
1/8 tsp Salt
9. Top with shrimp, drizzle with dressing, and garnish with a sprig of cilantro.
ADDITIONAL TOOLS: 3 inch diameter x 3 inch high metal cylinder (an empty soup can with ends removed also works)
appetizers
Recipe Submitted by Alyssa Hornby Recipe Credit: Adapted from immaeatthat.com
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avacado mango shrimp stacks
20
caprese stack Ingredients:
Directions:
1 medium to large Tomato
1. Slice the tomato in approximately 1/4 inch thick slices.
1/4 cup Basil leaves
2. Repeat for the mozzarella.
4 oz Fresh mozzarella cheese 4 tsp Balsamic vinegar
3. Alternate layers between the tomatoes, mozzarella, and basil. (i.e. tomato slice, mozzarella slice, couple leaves of basil, beginning and ending with tomatoes).
1 tbsp Olive oil
4. Drizzle with olive oil and balsamic vinegar.
Salt and pepper; to taste
5. Season to taste with salt and pepper, if desired.
Recipe Submitted by Christy Pak Recipe Credit: tablespoon.com
appetizers
21
caprese stacks
22
greek grilled avocados Ingredients:
Directions:
Avocado
1. Cut avocados in half and remove pit.
Olive Oil
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.
Artichoke Hearts
3. Drizzle the avocado with olive oil, sundried tomato infused olive oil is a great for this recipe.
Sun dried tomatoes Kalamata Olives
4. Top your avocado with artichoke hearts, sun dried tomatoes, kalamata olives and feta cheese.
Feta Cheese
5. Place on barbecue for 5-10 minutes depending on the heat of your barbecue. Recipe Submitted by Samantha Gee Recipe Credit: Tammilee Tips
appetizers
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greek grilled avocados
24
moroccan chickpea soup 7 servings
Directions:
Ingredients:
1. Heat the oil in a large dutch oven over medium-high heat until shimmering.
Cake: 1 Tbsp Canola oil
2. Add the onion and sugar and cook until softened, about 5 minutes.
1 Onion, minced 1 Tbsp Sugar
3. Stir in the garlic, paprika, saffron, ginger, and cumin and cook until fragrant, about 30 seconds.
4 cloves Garlic; minced
4. Stir in the chickpeas, potatoes, tomatoes with their juice, and broth.
½ Tbsp Hot paprika
5. Bring to a simmer, partially cover, and cook until the potatoes are tender, about 20 minutes.
¼ Tbsp Saffron threads; crumbled
6. Stir in the zucchini and continue to simmer until tender, 5 to 10 minutes.
1/4 tsp Ground ginger
7. Mash some of the potatoes against the side of the pot with a spoon to thicken the soup slightly.
1/4 tsp Ground cumin 2 (15oz) cans Chickpeas; rinsed
8. Stir in the parsley and season with salt and pepper to taste.
1 pound (about 3 medium) Red potatoes; scrubbed and cut into 1/2-inch pieces
9. Serve with lemon wedges.
1 (14.5 oz) can Diced tomatoes 4 cups Low sodium chicken broth Recipe Submitted by Kat Whalen Recipe Credit: America’s Test Kitchen Healthy Cookbook
1 Zucchini; seeded and cut into 1/2 inch pieces 1/4 cup Fresh parsley; minced Salt and pepper Lemon wedges ADDITONAL TOOLS: large dutch oven
appetizers
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moroccan chickpea soup
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now that's a taco salad! 2 large salads
Directions:
Ingredients:
1. The night before (or a few hours before) combine cumin, paprika, chili powder, salt and pepper in a small bowl.
2 Boneless, skinless chicken breasts 2 Tbsp Olive oil
2. Add chicken to a large ziplock bag or baking dish and cover with olive oil and lime juice, then add in garlic.
3 Limes; juiced 2 cloves Garlic; minced
3. Sprinkle seasoning over top and marinate in the fridge for 2-24 hours.
2 tsp Ground cumin
4. When ready to make the salads, heat a large skillet over medium-heat heat and add a little olive oil.
2 tsp Smoked paprika 1/2 tsp Chili powder
5. Sear chicken both sides then reduce heat to medium-low, cover and cook until chicken is cooked through.
1/4 tsp Salt 1/4 tsp Pepper
6. 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.
2 oz Monterey jack cheese; freshly grated
7. To make the salads, combine lettuce, tomatoes, avocado,cheese, corn and onion in a large bowl, then toss with the salt and pepper.
4 cups Butter lettuce; chopped 1 Avocado; chopped 2/3 cup Sweet corn
8. Add olive oil, red wine vinegar and lime juice, tossing well to coat.
1/2 pint Grape tomatoes; quartered
9. Add in chicken and toss well, then separate on to two plates or bowls.
1/4 Red onion; diced
10. Add crushed tortilla chips on top and it’s fiesta time!
1/4 tsp Salt 1/4 tsp Pepper Recipe Submitted by Alyx Mackler Recipe Credit: howseetitis.com
1 Tbsp Olive oil 1/2 tsp Red wine vinegar Tortilla chips; crushed
appetizers
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now that's a taco salad!
28
oriental cold noodle salad approximately 8 servings
Ingredients:
Directions:
1 (16 oz) package Capellini
1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
2 Red bell peppers, diced
2. Once the water is boiling, stir in pasta, and return to a boil.
1 cup Green onions; chopped
3 .Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes.
1/2 cup Cilantro
4. Drain well in a colander set in the sink.
Dressing:
5. For the dressing, whisk together the soy sauce, rice vinegar, olive oil, sesame seed oil, brown sugar, chili paste, salt, and pepper.
1 Tbsp Sesame seeds 2 Tbsp Soy sauce
6. Add bell peppers, cilantro, green onions to the pasta in a large bowl and toss in the dressing.
2 Tbsp Rice vinegar 2 Tbsp Olive oil
7. Garnish with sesame seeds.
2 Tbsp Sesame seed oil
8. Serve warm, or cover and refrigerate for a cold salad.
1 Tbsp Brown sugar 1 Tbsp Chili paste
Recipe Submitted by Amanda Yam Recipe Credit: Adapted from Los Altos Bakery and CafÊ’s recipe
1 tsp Salt and pepper 1 tsp Pepper
appetizers
29
oriental cold noodle salad
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really good guac 8 servings
Ingredients:
Directions: 1. Slice open avocados and remove the pits and discard. Mush out the innards into a bowl.
2 Large Avocados 1/4 cup sweet yellow onion
2. Chop up onions, cilantro, and jalape単os. Add them to the bowl along with the juice of one lime.
1/4 cup chopped cilantro Juice of one lime
3. Mush it all up. No special mushing technique required, but feel free to make one up.
chopped up pickled jalape単o slices 1 tsp. of jalape単o juice
3. Add 1 tsp of jalape単o juice for added spiciness if desired.
salt and pepper to taste
4. Salt and pepper to taste. Mix everything together, and enjoy some good guac that will be sure to make your ancestors proud. Recipe Submitted by Kelsey Dodge Recipe Credit: Emma Dorantes
appetizers
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really good guac
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spam musubi Ingredients:
Directions: 1. Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels.
5 cups Cooked rice; room temperature 5 sheets Nori aka Seaweed
2. In another pan, add Teriyaki Sauce. Bring to a boil over medium-high heat, then reduce to low.
1 (12 oz.) can Spam ½ cup Teriyaki Sauce
3. Add Spam slices, coating them in the mixture. When mixture has thickened, remove spam from pan.
Furikake aka Japanese rice seasoning; to taste Additional tools:
4. Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker, and place on lower third of nori.
Spam musubi maker
5. Fill musubi maker with rice and press flat until the rice is 1 ½ 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. Recipe Submitted by Ashley Andrews Recipe Credit: Mamadrews
appetizers
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spam musubi
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taco soup! 10 servings
Ingredients:
Directions:
One lb Ground sirloin
1. Chop and sauté yellow onion in a large skillet
¾ Yellow onion
2. Add ground sirloin and continue sautéing until meat is a light brown color.
1 packet Dried ranch dressing
3. f your meat is under 90% fat free, drain and remove fat
1 packet Schilling taco seasoning 8 oz can Rotel diced chili
Note: Meat does not need to be thoroughly cooked as it will be boiled in the steps below
14 oz can corn
4. Remove from heat and pour into a large pot
14 oz can pinto beans
5. Add corn, pinto beans, kidney beans, hominy, diced tomatoes, Rotel diced chili, taco seasoning, and ranch dressing to the pot
14 oz can kidney beans 24 oz can hominy
6. Bring to a boil
24 oz can diced tomatoes
7. Once boiling, change heat to low and simmer for three hours
Small bag of Fritos
8. Remove from heat and serve
Cilantro
9. Add crushed Fritos, cilantro, and Mexican shredded cheese to the top of each bowl
2 cups Mexican shredded cheese
10. Enjoy!
Recipe Submitted by Zachery Zulch Recipe Credit: Zulch Family recipe
appetizers
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taco soup!
36
ENTREES
37
38
ahi tuna tartare on sesame wonton chips 24 servings
Ingredients:
Directions:
Sesame Wonton Crisps:
to make Sesame Wonton Crisps:
12 Wonton wrappers (or egg roll wrappers)
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
2 Tbsp Olive oil
2. Cut the wonton squares on an angle to make two triangles.
3 Tbsp Sesame seeds
3. Arrange the wonton triangles on the baking sheet.
Tuna Tartare:
4. Spray with olive oil on one side (or brush lightly).
6 oz Sushi-grade tuna, cut into 1/4-inch dice
5. Sprinkle lightly with sesame seeds.
2 Tbsp Green onions; green parts only; finely chopped
6. Bake until golden, about 6 minutes. (Can burn easily so watch carefully).
2 Tbsp Sesame seeds; toasted 2 Tbsp Soy sauce
7. Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins).
1 tsp Sesame oil
8. Remove triangles from the pan and let cook on a cooling rack.
1 tsp Fresh ginger; peeled and grated
to make Tuna Tartar:
1 clove Garlic; minced
1. Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl.
3/4 tsp Orange zest
to Assembly:
2 Tbsp Fresh cilantro; finely chopped
1. Right before ready to serve, add the avocado and lime juice. (Do not mix in advance.)
1/2 tsp Kosher salt 1 Avocado; cut into 1/4-inch dice
2. Place a heaping teaspoon of the tuna mixture on each wonton triangle.
2 tsp Lime juice
3. Garnish with a sprig of cilantro.
Cilantro sprigs; for garnish
4. Serve immediately. It is important that the tuna is not left at room temperature for more than 1 hour.
Addition Tools: Mini muffin tins
Recipe Submitted by Jenna Verbryke Recipe Credit: www.cdkitchen.com
entrees
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ahi tuna tartare on seasme wonton chips
40
bertolucci’s gourmet grilled cheese Ingredients:
Directions:
2 pieces sliced sourdough
1. Preheat skillet over medium heat.
1/2 fresh ripe tomato 1 slice Jarlsberg cheese
2. Lather both sides of bread with butter (1 tbsp on each side) and place one slice of bread on skillet butter-side-down.
1 slice Provolone cheese
3. Add slice of Jarlsberg cheese on non-buttered side.
1 slice Colombus Peppered Turkey Beast
4. Slice half tomato into thin slices and place on top of cheese.
2 Tbsp butter
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 butter-side-up. 8. Grill until lightly browned and flip over; repeat process until cheese is melted. 9. When cheese has melted, remove from skillet using spatula and cut in half diagonally. Recipe Submitted by Albert Chang Recipe Credit: Albert Chang
entrees
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bertolucci's gourmet grilled cheese
42
cajun shrimp alfredo Ingredients:
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.
1 lb Shrimp; peeled and deveined 2 Tbsp Creole seasoning 1 ½ Tbsp Olive oil
2. Toss the shrimp in 1 tablespoon of the Creole Seasoning, set aside.
1 ½ Tbsp Butter
3. Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente.
8 oz Mushrooms; sliced
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.
2 tsp Garlic powder 1 cup Tomato; diced, fresh or canned 1 cup Heavy cream
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.
1 cup Parmesan cheese; grated 1 Egg yolk 1 cup Onion; diced, divided
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.
8 oz linguine ½–1 Tbsp Tony's creole seasoning
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.
Recipe Submitted by Nicole Bergmann Recipe Credit: Food.com
entrees
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cajun shrimp alfredo
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california roll Ingredients:
Directions:
2 tbsp Rice vinegar
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.
1 medium Avocado; peeled, pitted, and sliced into 1/4-inch thick pieces
2. Allow the rice mixture to cool to room temperature before making the roll.
4 sheets Nori aka seaweed
3. Cover a sushi roll rolling mat with plastic wrap.
1/2 batch Sushi rice; recipe follows
4. Cut nori (seaweed) sheets in half crosswise.
1/3 cup Sesame seeds; toasted
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.
1 small Cucumber; peeled and cut into matchstick-size pieces
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.
1 small Carrot cut into matchstick-size pieces 4 Imitation crab sticks; torn into pieces
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.
Wasabi and Soy Sauce for serving
8. Cut the roll
Recipe Submitted by Hyung-Min Park Recipe Credit: Hyung-Min Park
entrees
45
california rolls
46
chinese tamales (joong) 7 servings
Directions:
Ingredients:
To Prep bamboo leaves:
1 (12 oz.) package Dried bamboo leaves
1. 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, changing water twice.
1/2 lb Pork belly 2 1/2 lb Glutinous rice (loh mai)* 2 tsp Vegetable or canola oil 4 tsp Kosher salt
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.
1 (14 oz) package Dried split hulled mung bean* 8 Raw salted duck egg yolks 3 links (6 oz) Chinese sausage (lap cheong) 1/4 cup (1 oz) Dried baby shrimp (ha mai) 4 (1 oz) Dried scallops (ghown bhoy)
To Prep lap cheong: 1. 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.
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To prep pork belly: 1. 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.
To Prep salted duck egg yolks: 1. If using cooked salted duck egg yolks: Cut each yolk in half and set aside.
to prep dried shrimp and dried scallops: 1. 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.
to prep rice: 1. 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.
chinese tamales (joong)
48
chinese tamale (joong) continue
to prep mung bean: 1. 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.
To Assemble: 1. 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. 2. 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.
3. 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.
6. 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.
4.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.
7. Remove joong and drain in colander set in sink. Allow to rest for ten minutes. Cut open parcels and serve immediately with soy sauce. 8. 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.
5.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 entrees
Recipe Submitted by Darren Chan Recipe Credit:Joong is a traditional Cantonese recipe that is made in June to celebrate the annual Dragon Boat Festival
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chinese tamales (joong) cont.
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What is Poke and Poi? Poke (pronounced “PO-keh”) is a Hawaiian fish salad, usually raw, served as an appetizer.
hamachi poke with pineapple poi and taro chips
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
6 servings
Ingredients:
Directions:
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 Tbsp extra-virgin olive oil 2 Tbsp sake
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.
2 Tbsp mirin 3 Tbsp fresh lemon juice 1 tsp fresh ginger; grated
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.
1 tsp Maui onion; finely chopped Sea Salt
4. Transfer to a container, cover, and refrigerate until ready to use.
Freshly ground black pepper
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.
1 lb sashimi-grade hamachi (cut into ½ inch cubes) ¼ cup sea beans; chopped
6. In a large heavy pot, heat about 3 inches of oil to 350 degrees F.
pineapple poi:
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.
2 teaspoons xanthan gum 4 cups fresh pineapple chunks taro chips:
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.
1 small taro root Vegetable oil for frying Salt
Recipe Submitted by James Butler Recipe Credit: Chef Marcel Vigneron
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hamachi poke wth pineapple poi and taro chips
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mexican two bean chicken chili 6 servings
Directions:
Ingredients:
1. Combine broth, salsa and tomato sauce in (4 qt.) casserole dish.
Stacks: 2 cup Chicken broth
2. Add zucchini, beans, corn, chicken, pressed garlic, chili powder and cumin.
1 jar (16 oz) Mild salsa; thick and chunky 1 cup Tomato sauce
3. Bring to a boil; reduce heat and simmer 30 minutes, stirring occasionally with spoon.
1 medium Zucchini; coarsely chopped
4. Ladle chili into soup bowls. Top with desired toppings.
1 1/2 cup Canned black beans; rinsed and drained 1 1/2 cup Canned pinto beans; rinsed and drained Recipe Submitted by Sara Ingram Recipe Credit: The Pampered Chef
1 cup Canned whole kernel corn; drained 3 cup Shredded chicken; cooked 1 clove Garlic; pressed 1 1/2 – 2 tbsp Chili powder 1 tsp Ground cumin OPTIONAL TOPPINGS: Shredded cheese Sour cream Corn chips or Tortilla chips; Crushed Green onions; Sliced Fresh cilantro leaves ADDITONAL TOOLS: 4 qt casserole dish
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mexican two bean chicken chili
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mixed grill kebabs with guava bbq sauce 4 servings
Ingredients:
Directions:
BBQ SAUCE:
TO MAKE BBQ Sauce:
1 Tbsp coconut oil or vegetable oil
1. Heat oil in a saucepan over medium-high heat.
1 small yellow onion, finely chopped
2. Add onion and garlic; sauté 3 to 5 minutes or until tender.
2 garlic cloves, minced
3. Stir in guava nectar and remaining ingredients. Cook over medium-low heat, stirring occasionally, 5 minutes or until mixture is slightly thickened.
½ cup guava nectar
TO MAKE Kebobs:
8 oz guava paste or jelly ¼ cup molasses
1. Prepare Guava BBQ Sauce.
⅓ cup cider vinegar
2. Thread fish, shrimp, and vegetables on skewers.
2 Tbsp tomato paste
3. Brush with olive oil; sprinkle with salt and pepper.
1 tsp ground allspice
4. Grill over medium-high heat (350° to 400°) 4 minutes.
1 tsp smoked paprika
5. Turn skewers over, and brush with 1/4 cup sauce.
½ tsp curry powder
6. Cook 5 minutes or until fish flakes with a fork.
¼ tsp salt
7. Serve skewers with sauce on the side.
KEBOBs: Recipe Submitted by Katelyn Burgin Recipe Credit: Costal Living
1 lb boneless fish fillets, cut into bite-size pieces 1 lb 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 Olive oil Salt Freshly ground black pepper entrees
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mixed grill kebabs with guava bbq sauce
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mushroom risotto 6 servings
Directions:
Ingredients: 6 cups chicken broth, divided
1. In a saucepan, warm the broth over low heat.
3 tablespoons olive oil, divided
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.
1 pound portobello mushrooms, thinly sliced 1 pound white mushrooms, thinly sliced
3. Remove mushrooms and their liquid, and set aside.
2 shallots, diced
4. Add olive oil to skillet, and stir in the shallots. Cook 1 minute.
1 1/2 cups Arborio rice
5. 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.
1/2 cup dry white wine sea salt to taste
6. 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.
freshly ground black pepper to taste 3 tablespoons finely chopped chives
7. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan.
4 tablespoons butter â…“ cup freshly grated Parmesan cheese
8. Season with salt and pepper to taste.
Recipe Submitted by Florence Lui Recipe Credit: Myleen on http://allrecipes.com/recipe/gourmet-mushroom-risotto/
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mushroom risotto
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pork with sweet soy sauce (babi kecap) 6–8 servings
Directions:
Ingredients: 2 lbs Pork butt, shoulder, or spare ribs
1. In a food processor grind the spices (2 shallot, 1 inch ginger, 2 cloves garlic)
1 tsp Salt
2. Cut the pork into about 2 inch cubes
½ tsp White pepper
3. Rub the pork with salt, white pepper, garlic powder, Chinese Five Spices
1 tsp Chinese five spices
4. Let the pork mixture sit in the rice wine and soy sauce for at least 10 minutes
2 Tbsp Rice wine
5. Put oil in a pot and stir fry the spices on medium heat for about 3 minutes.
2 Tbsp Soy sauce 2 Star Anise
6. Add the pork mixture and star anise into the pot, then stir occasionally and cook until it changes to a deep brown color
2 Tbsp Sweet soy sauce aka Kecap manis
7. Add 1 cup of water and Sweet Soy Sauce (Kecap Manis) to the pot
3 Tbsp Oil Shredded cheese
8. Cook until done (about 45 minutes – 1 hour, depending on desired tenderness) and oil comes out.
2 Shallots
9. Serve with rice and vegetables for a balanced meal
1 in Ginger 2 cloves Garlic Recipe Submitted by Kelby Hertanu Recipe Credit: Mrs. Lusiana Hertanu
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pork with sweet soy sauce (babi kecap)
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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.
shepherd’s pie Ingredients:
Directions:
2 lb Ground beef
1. Preheat oven to 350°F
2 cans Cut green beans; drained
2. Brown the ground beef in a skillet
2 cans Corn; drained 2 cans Condensed tomato soup; do not add water
3. Make instant mashed potatoes in a bowl according to package instructions and set aside
4 cups Mashed potatoes; made from instant potatoes
4. Spray casserole dish with nonstick cooking spray
Shredded cheese
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. 9. Stir in with the veggie/beef mix so that veggies/beef are evenly coated in tomato soup 10. Spread mashed potatoes to even cover all other ingredients (do NOT mix in) 11. Cook for 25 minutes, uncovered 12. Cover with shredded cheese and let cook for another 5 minutes in the oven. 13. Let cool and enjoy.
Recipe Submitted by Meagan Haneke-Hopps Recipe Credit: Grandma Judith Hopps
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shepherd's pie
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shepherd’s pie with an accent Ingredients:
Directions:
FILLING:
PREPARATION:
2 Tbsp Olive oil
1. Dice the garlic
1 1/2 lb Ground lamb or beef
2. Separate herbs from the stems
1 large Carrot
3. Separate egg yolks
1 large Onion
4. Peel and slice potatoes into even pieces
Fresh Rosemary
TO MAKE Filling:
Fresh Thyme
1. Pour Olive Oil into a hot, large pan, then add meat.
4 cloves Garlic; minced Salt
2. Stir meat for a few minutes until brown, and broken into very small pieces.
Pepper Worcestershire sauce Tomato puree or paste
3. Add rosemary, thyme, and garlic, then stir some more.
Red wine 1/4 cup Chicken stock
4. Add carrot, and onion, stir a little longer.
MASHED POTATOES:
5. Add Worcestershire Sauce, stir, add Tomato Puree, stir
1 1/2 lbs Golden potatoes 1/4 cup Heavy cream
6. Add Red Wine and sweat down for a minute or two.
3 1/2 Tbsp Butter Salt
7. Add chicken stock and cook for 3 more minutes.
Pepper 2 Egg yolks
TO MAKE 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
ASsEMBLY: 1. Scoop meat mixture into a deep casserole or other oven safe dish and thenspoon 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.
1/4 cup Parmesan cheese Recipe Submitted by Joseph Hewison Recipe Credit: Adapted from recipe by Gordon Ramsay
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shepherd's pie with an accent
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short ribs korean barbecue (kalbi) 6–8 servings
Directions:
Ingredients: 4 pounds Korean-style short ribs (LA style cut ribs will also works)
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.
3/4 cup Soy sauce
2. Mix all ingredients until sugar has dissolved.
2 Tbsp White sugar
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.
2 Tbsp Brown sugar 1/2 onion Yellow onion; chopped
4. Cover the bowl or close the bag with no air so that the marinade is always touching the ribs.
2 stalks Green onion; chopped 2 tsp Ginger; minced
5. Refrigerate for 4 hours, but the longer the better, letting it marinate overnight is highly recommended.
3–6 cloves Garlic; minced 1 Tbsp Honey
6. 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.
2–3 Tbsp Toasted sesame seeds 1 tsp Sesame oil 1/2 tsp Cayenne
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.
2 Tbsp Mirin aka Rice wine (or White vinegar)
6. Cook on a preheated grill for about 4 to 6 minutes, or until meat is at desired doneness.
1 tsp Vegetable oil
7. Finish up by garnishing with toasted sesame seeds and chopped green onions, though not required. Recipe Submitted by Paul Washington Recipe Credit: Joyce Washington
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short ribs korean barbecue (kalbi)
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tostada crisp 4–6 servings
Ingredients:
Directions: Preparation:
1 head of lettuce
1. Shred Rotisserie chicken and place 1/2 of shredded chicken on pan. Add 2 tbsp. of teriyaki sauce and mix. Keep lid on at low heat.
1 onion 2 tomatoes
2. Chop 1 head of lettuce into thin pieces. Chop 1 red bell pepper into small strips. Set aside.
1 red bell pepper 1 avocado
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 Tabasco for a kick.)
1 lime feta cheese mozzarella cheese
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.
small tortillas (Mission Artisan Tortillas)
Assembly:
tostada shells (Guerrero Tostada Shells)
5. 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.
1 whole Rotisserie Chicken; cooked Teriyaki Sauce Tapatío Sauce
6. Place 1/2 cup of shredded teriyaki chicken onto tostada base. 7. Add two spoons of salsa mix on top of chicken and spread evenly. 8. Add small handful of lettuce and spread evenly. 9. Place red bell pepper strips on top along with 1/4 of the sliced avocados. 10. Sprinkle 1 tablespoon of feta cheese evenly over entire Tostada Crisp, then sprinkle Tapatío Sauce lightly over tostada. Recipe Submitted by Kathy Choi Recipe Credit: Kathy Choi
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tostada crisp
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almond paste cookies Ingredients:
Directions:
½ lb Butter; very soft
1. Cream butter and sugar well. Add remaining ingredients.
1 cup Sugar 1 cup Almond paste; grated
2. Form batter into small balls, press down with floured fork on ungreased cookie sheet.
1 Egg; beaten
3. Bake 9-10 minutes at 350 degrees.
1 ½ cup Flour
4. Place cookies on cooling rack and let cool for 10-15 minutes.
½ tsp Baking powder
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.
½ tsp Baking soda Pinch of Salt
6. Repeat for each cookie as desired.
½ lb. Bittersweet chocolate; melted (optional)
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.
Slivered almonds (optional) ADDITIONAL Tools: Standing or hand mixer
Recipe Submitted by Heather Brown Recipe Credit: Adapted from Cooks.com
Cookie Sheet Cooling Rack Parchment Paper
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almond paste cookies
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black russian cake Ingredients:
Directions:
Cake:
1. Combine all ingredients for cake and mix until it creates a batter.
1 box Yellow cake mix
2. Pour batter mixture into greased bundt pan.
1 pack (4 serving size) Instant chocolate pudding
3. Bake 350 degrees for 45-50 minutes
1 cup Oil
4. Make the glaze by combining ½ cup powdered sugar with ¼ cup of Kahlua
¼ cup Vodka
5. Poke a few holes in cake with a toothpick before drizzling glaze over top of cake
¾ cup Water
6. Sprinkle with powdered sugar before serving.
½ cup Sugar 4 Eggs ¼ cup Kahlua
Recipe Submitted by Sara Vetrovec Recipe Credit: Stacy Vetrovec
Glaze: ½ cup Powdered sugar ¼ cup of Kahlua ADDITONAL Tools: Bundt pan
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black russian cake
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browned butter spoon cookies 32 servings
Directions:
Ingredients:
1. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
1 cup (2 sticks) Unsalted butter 2 cups All-purpose flour ¾ tsp Baking powder
2. Melt the butter in a small, heavy-bottomed saucepan over medium heat.
Pinch fine salt 1 Large egg yolk
3. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes.
¾ cup Sugar 1 Tbsp Vanilla extract ¼–⅓ cup Raspberry jam
4. Transfer the butter to a medium bowl—be sure to get all the tasty brown bits—and cool slightly.
Confectioners’ sugar (for dusting)
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 spoonshaped 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. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool. 12. When cool, spread 1/2 teaspoon jam on the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. 13. Lightly dust the cookies with the confectioners’ sugar. Serve.
Recipe Submitted by Madison Mar Recipe Credit: www.foodnetwork.com
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browned butter spoon cookies
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buckeye brownie cookies with easy fudge frosting 24 cookies
Ingredients:
Directions: TO MAKE COOKIES:
1 box (18–19 oz) Brownie mix 1/4 cup Butter; melted
1. Preheat oven to 350 degrees F.
1/2 cup Cream cheese; room temperature
2. Line baking sheet with parchment paper.
1 Egg
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.
3/4 cup Peanut butter
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.
3/4 cup Powdered sugar 3/4 cup Chocolate frosting 1 cup Butter; room temperature
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.
2/3 cup Boiling water 1 cup Hershey's Special Dark cocoa powder, sifted (or regular cocoa powder)
6. Press peanut butter down slightly because the peanut butter won't spread and you don't want the cookies to be too tall.
8 cups Powdered sugar
7. Bake for 10-12 minutes until edges are set, then let cool until they are room temperature.
1 tsp Vanilla
8. When cooled, top each cookie with about a tablespoon of chocolate frosting.
To Make Frosting: 1. In a mixer combine all ingredients and over low speed for 30 seconds. 2. Increase speed to medium and beat for 1 minute until smooth. 3. Let frosting cool for 15-20 minutes before you frost cake or cupcakes.
Recipe Submitted by Chelsea Lightfoot Recipe Credit: Adapted from Cookiesandcups.com
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buckeye brownie cookies with easy fudge frosting
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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.
chocolate-banana bonbons with toasted almonds 8 servings
Directions:
Ingredients:
1. 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.
½ oz semisweet chocolate ⅔ cup almonds or pecans; toasted and chopped 2 bananas
2. Place the nuts in a shallow bowl. Line a baking sheeting with wax paper. 3. Peel the bananas and cut into ½-in 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. 4. Place the banana slice on the prepared sheet and sprinkle with some of the nuts. Repeat to drop and coat the remaining banana slices. 5. 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. Recipe Submitted by Jaclyn Cruickshank Recipe Credit: Adapted from William-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008)
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chocolate-banana bonbons with toasted almonds
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chocolate chip pumpkin bread 12 servings
Ingredients:
Directions:
1 3/4 cups unbleached all purpose flour
1. Preheat oven to 350 degrees F.
1 teaspoon nutmeg
2. Grease and flour metal loaf pan.
1 teaspoon ginger
3. Sift first 7 ingredients into medium bowl.
1 teaspoon cinnamon
4. Using electric mixer, add oil in large bowl until smooth.
1 teaspoon baking soda
5. Gradually beat in sugar, then beat in eggs 1 at a time.
1 teaspoon baking powder
6. Add vanilla pudding with egg mixture, pumpkin, and vanilla.
3/4 teaspoon salt
7. Beat dry ingredients into pumpkin mixture alternately with milk.
1/2 cup olive oil
8. Stir in chocolate chips.
1 cup sugar
9. Transfer batter to prepared pan.
3 large eggs
10. Bake loaf cake until tester inserted into center comes out clean, about 55 minutes.
½ cup vanilla pudding
11. Cool in pan on rack 15 minutes.
1 cup canned pure pumpkin
12. Turn cake out onto rack; cool completely.
1 teaspoon vanilla extract 1/3 cup whole milk 1 cup miniature semisweet chocolate chips
Recipe Submitted by Emilee Rudd Recipe Credit: Kathy Rudd
ADDITIONAL TOOLS: 9x5x2 1/2 in Metal Loaf Pan Electric mixer
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chocolate chip pumpkin pie
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fear of a black planet cake Ingredients:
Directions:
Filling:
To make filling: 1. Beat together the cream cheese, sugar, egg, egg yolk, and vanilla in a medium-size bowl until fluffy.
16 oz Cream cheese 1/4 cup Sugar
2. Fold in the chocolate chips and set aside.
1 Egg
To make batter:
1 Egg yolk
1. Combine the cocoa and hot water in a small bowl. Stir until thoroughly mixed and set aside.
2 tsp Vanilla 1 cup Chocolate chips
2. In a separate bowl, mix together the cake flour, baking soda, and salt and set aside.
Batter: 3/4 cup Cocoa 2 2/3 cups Cake flour
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 tsp Baking soda
4. Fold in the buttermilk and the dry ingredients and blend until just mixed.
1/4 tsp Salt
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. Â
1/2 cup Hot water
1/2 cup Butter
6. Pour the remaining batter over the top, and with a spoon or spatula, cover the filling completely.
1 1/2 cups Sugar 2 Eggs
7. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean.
1 tsp Vanilla 1 cup Buttermilk
Recipe Submitted by Olivia Yu Recipe Credit: http://michelle-fromthekitchen.blogspot.com/
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fear of a black planet cake
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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.
grandma’s swedish pancakes 3 servings
Ingredients:
Directions:
3 Eggs
1. Set a large non-stick saucepan on medium heat and coat with non-stick spray.
1 ¼ cup Milk
2. Whisk together the eggs in a large bowl and then add milk.
¾ cup Flour
3. 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.
½ tsp Salt
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.
2 tbsp Sugar 4 tbs Butter 1 Lemon Powdered sugar
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. 8. Add on any topping of your choice like fruit, nutella, peanut butter, syrup, jam, etc.
Recipe Submitted by Rebecca Reid Recipe Credit: Lavina DeNatale
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grandma's swedish pancakes
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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.
halo-halo 1 serving
Directions:
Ingredients: 2 tbsp Macapuno aka Preserved shredded young coconut
1. In a tall glass, layer the macapuno, kaong, nata de coco, cantaloupe, jackfruit, and caramelized plantains.
2 tbsp kaong aka Sugar palm nuts
2. Cover the mixture with enough shaved ice, depending on preference.
2 tbsp Nata de coco aka Coconut gel
3. Swirl evaporated milk on top of the ice.
2 tbsp Fresh cantaloupe; grated
4. Top with a scoop of ice cream and some slabs of caramel custard.
2 tbsp Fresh jackfruit; shredded
5. Mix it all together. Or not.
2 tbsp Sliced caramelized plantains
6. Sit back. Relax. Enjoy. Refill.
1 cup Shaved ice 1/2 cup evaporated milk 1 scoop of Mango, Vanilla, or Ube aka Purple yam ice cream
Recipe Submitted by Cristopher Bryan Lagmay Recipe Credit: Cristopher Bryan Lagmay
2 tbsp Caramel custard
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halo-halo
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italian sesame seed cookies Ingredients:
Directions:
3 lbs Flour 1 ½ lbs Sugar
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside. Place the sesame seeds in a shallow bowl; set aside.
6–7 Eggs
2. In a large bowl, whisk together the flour, baking powder and salt; set aside.
3–4 Tbsp Milk
3. With an electric mixer, cream together the shortening and sugar until light and fluffy, about 2 minutes. Add the milk, eggs and vanilla extract, and beat until completely combined, scraping the sides of the bowl as necessary. Reduce the mixer speed to low and gradually add all of the flour mixture until it is thoroughly combined.
1 lb. Shortening; half butter, half oleo 4 tsp Baking powder 4 tsp Vanilla extract
4. Turn the dough out onto a clean work surface and break off a handful-size piece of dough and knead 5 to 10 times, or until smooth. Using your hands, gently roll the dough into a log about 1-inch in diameter. Cut the log into 3-inch pieces, roll in the sesame seeds, pressing them to adhere, and place on the prepared baking sheet. Repeat until you have used up all of the dough.
1 ½ oz Whiskey ½ cup Sesame seeds
ADDITONAL TOOLS: Electric Mixer
5. Bake until the cookies are golden brown, 25 to 30 minutes. Allow the cookies to sit on the baking sheet for a couple of minutes, then transfer to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 2 weeks.
Cooling Rack Parchment Paper
Recipe Submitted by Danielle Hadley Recipe Credit: Danielle Hadley
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italian sesame seed cookies
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Passed down from my great grandmother Mor Mor, this delicious recipe is very common in the Jacobsen family and my personal favorite.
mor mor’s pineapple upside down cake 6 servings
Ingredients:
Directions:
¼ lb Butter
1. Preheat oven to 350 degrees F.
1 cup Brown sugar
1. In a 12 in oven safe skillet (cast iron skillet works best) melt the butter.
1 can Pineapple rings in juice
2. Add brown sugar until thick (but not caramelized).
1 box Yellow cake mix
3. Arrange the pineapple rings on top, of the brown sugar and butter mixture, do not toss pineapple juice. 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. Put in preheated oven 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.
Recipe Submitted by Kirsten Jacobsen Recipe Credit: Goody Jacobsen
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mor mor's pineapple upside down cake
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nana’s banana bread Ingredients:
Directions:
1 ¾ cups of flour
1. Heat oven to 350 degrees and grease loaf pan
2 tsp Baking powder
2. In electric mixer mix (cream) Crisco and sugar at medium speed.
¼ tsp Baking soda
3. Then add eggs and beat until very light (about 4 minutes).
½ tsp Salt
4. Mix together flour, baking powder, baking soda and salt
⅓ cup Crisco ⅔ cup Sugar
5. Slowly alternate adding small amounts of this dry mixture and the mashed bananas to the Crisco, sugar and egg mixture until just blended
2 Eggs
6. Pour into greased loaf pan
1 cup Bananas; mashed
7. Bake one hour
ADDITIONAL TOOLS:
8. Cool in pan for 10 minutes and then put on cooling rack.
Electric mixer
9. You can also add chocolate chips (about ½ cup) or chopped nuts (about ½ cup).
Cooling rack Recipe Submitted by Skyler Muench Recipe Credit: Nana Muench
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nana's banana bread
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nana’s coconut cream pie Ingredients:
Directions:
Filling:
1. Cook crust in oven at 450 degrees F for 12 minutes or until golden brown.
1/3 cup Flour
2. Mix dry filling ingredients into a deep pot.
2/3 cup Sugar
3. Heat up milk on low in sauce pan. Once hot slowly mix into dry ingredients.
1/4 tsp Salt 2 cups Evaporated milk
4. Put a mixture of dry ingredients and milk over medium heat. Stir constantly until thick.
4 Egg yolks; beaten
5. Once thick add in beaten egg yolks.
1/2 tsp Vanilla
6. Once mixed in add coconut (as much as you want.
2 cups Coconut
7. Pour ingredients into crust.
Topping:
8. Beat egg whites on high until light and fluffy.
4 Egg whites; beaten
9. Add in powdered sugar and continue beating until it stands on its own.
3 tbsp Powdered sugar
10. Spread meringue onto top of pie with a spatula.
Sprinkling of coconut
11. Sprinkle coconut on top (optional).
Crust:
12. Place pie into oven at 350 for 16 min.
Store bought crust
Recipe Submitted by Kerstin Segervall Recipe Credit: Dorothy Coombs aka Nana
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nana's cocnut cream pie
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oat nut bars with sweet lemon coconut icing 20 bars
Ingredients:
Directions:
½ cup Unbleached self raising flour
1. Pre-heat the oven to 356 degrees F.
½ cup Unbleached plain flour
2. Sift the flours into a large bowl.
½ cup Rolled oats
3. Add the oats, coconut, seeds and nuts and stir to combine well.
½ cup Shredded coconut
10. 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.
4. Combine the baking soda with the warm water and stir to dissolve.
¼ cup Sunflower seeds ¼ cup Pepitas aka Pumpkin seeds
5. Heat the butter and molasses over a low heat in a small saucepan stirring until the butter is melted and combined with the molasses.
½ cup Walnuts; chopped 1 tbs Linseeds aka Flax seeds 3/4 cup Butter; dairy-free (or with dairy)
6. Remove from the heat and add the baking soda mixture; stir through allowing it to foam.
2 ½ tbs Molasses (or treacle or golden syrup) ½ tsp Baking soda ¼ cup hot water
7. Combine the molasses and butter mixture with the dry ingredients, stirring well until combined.
lemony icing: 1 cup Icing sugar
8. Transfer the mixture into a lightly greased baking tray, smoothing it out to cover the base evenly.
½–1 Lemon, juice & zest 1 tsp Butter; dairy-free (or with dairy) ¼ cup Shredded coconut
9. Bake in the pre-heated oven for 15– 20 minutes until golden.
ADDITONAL TOOLS: 10 in. x 10 in. Non-stick baking tray
11. 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. 12. Add enough zest to taste and add the lemon juice a little at a time until you reach the desired consistency. 13. Drizzle the prepared icing evenly over the cooled bars and sprinkle with coconut before the icing sets. 14. Once the icing is set cut evenly into bars. 15. 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.
Recipe Submitted by Jason Shindler Recipe Credit: http://www.veggienumnum.com/2011/06/oat-nut-bars/ by Trudy
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oat nut bars with sweet lemon coconut icing
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world's best chocolate chip cookies Ingredients:
Directions:
他 cup White sugar
1. Preheat oven to 350 degrees F.
1 cup Brown sugar
2. Cream sugars and butter.
1 cup Butter; softened
3. Add vanilla and eggs and mix well.
1 Tbsp Vanilla extract
4. Combine dry ingredients together and gradually add to creamed mixture.
2 Large eggs; slightly beaten
5. Stir in chips and nuts.
3 cups All-purpose flour
6. Roll into 1 1/4" balls and place on non-stick cookie sheets, about 2" apart.
他 tsp Baking soda
7. Bake for 10 to 12 minutes.
他 tsp Salt 3 cups Semi-sweet chocolate chips 1 cup Walnuts or pecans; chopped
Recipe Submitted by Evan LaForce Recipe Credit: foods.com
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world's best chocolate cookies 100
March 14, 2014
DESIGNED BY: PAUL R. WASHINGTON Typefaces used: Avenir Next Condensed Bembo STD
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