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TABLE OF CONTENTS
APPETIZERS:
Cheesy Spinach and Shrimp Empanadas
7
Healthy Turkey Meatballs
8
Megan's Buffalo Chicken Wing Dip
9
Nesrin's Turkish Bulgur Kofte
10
Zoraida’s Sorullitos Puerto Rican Corn Sticks
11
Deirdre's Irish Soda Bread
12
Grandma's Irish Soda Bread / Origin Native America & Ireland
13
The Dip!
14
SALADS:
Creative Rice Salad
16
Larry's Cobb Salad
17
Lazy Summer Salad
18
Zesty Lime Shrimp and Avocado Salad
19
ENTREES: Broccoli and Spaghetti
21
Cabbage with Cannellini Beans and Pepperoni (Philipena’s Gold)
22
C. Foschino's Chicken Cheese Lasagne
23
Chicken Piccata
24
Chicken Tikka Masala
25
Crazy Eggplant
26
Creamy Chicken Sausage Penne
27
Garlic Shrimp or Chicken Pasta (Super Easy)
28
Grayson's Lovely Lasagna
29
Greek Style Meatballs
30
Herb Butter Steak with Roasted Brussel Sprouts and Cheesy Potatoes
31
Italian Spinach and Tortellini Soup
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Ivana's Eggs Benedict Burger
33
Joanne’s Sinful Chicken
34
Joi's Southern Style Mac & Cheese
35
Korean Beef Bulgogi
36
Lasagna Chicken Soup
37
Lemon Chicken
38
Linda’s Pierogis (Poland)
39
Lisa's Double Dipped Chicken Cutlets
40
Marlene’s Callaloo and Dry Cod Fish
41
Matzah Mac & Cheese
42
Moroccan Shrimp with Couscous
43
Penny's Salsa Chicken
44
Phyllis’ Macaroni and Cheese
45
Pierre’s Perfect Pancit (Noodle Dish)
46
Principal Nick's Mac & Cheese
47
PuertoPino Pollo Guisado/Chicken Afritada Hybrid
48
Rockaway Park Broiled Lemon Salmon
49
Simple Mac & Cheese
50
Simple Maple Salmon
51
Slow Cooker Pulled Pork
52
Teresa’s Balsamic Chicken
53
White Bean and Tomato Ragu with Rice
54
COMPLEMENTS: Bitter Melon Juice
56
Gardenia’s Papas Criollas
57
Quinoa For A Cold Night
58
Rainbow Fruit Skewers
59
Sugar Coated Pecans
60
DESSERTS:
Ana's Home made Dulce de Leche
62
Brownie Chip Cookies
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Chocolate Chip Cookies
64
Elizabeth’s Ricotta Creme Crepes (French)
65
Flan
66
Granola & Apple Pudding Cup
67
Kulfi (From Pakistan)
68
Mitchell's Mint Chocolate Cookies
69
Neapolitan Struffoli
70
Pumpkin Bread
71
Pumpkin Chocolate Chip Cookies
72
Raspberry Cookies
73
Super-Easy Apple Caramel Toffee Dip
74
The Best Hamantaschen Cookies
75
Tiramisu
76
District 27’s Why Behind The Cookbook
77
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Kindergarten student Jayden Ampudia from PS 97Q making Ceviche
APPETIZERS
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Cheesy Spinach and Shrimp Empanadas
Ingredients ●
Fresh spinach (2 bags)
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Shredded Mozzarella cheese (8oz)
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Large deveined and shelled shrimps (3/4 lbs)
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Goya empanada disc (frozen food section)
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Fresh garlic clove (4-5 pieces)
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Small onion
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Olive oil ( extra virgin)
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Vegetable or canola oil
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Salt
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Pepper
Submitted by: Michael Burnett, Dean School: M.S. 319
Preparation 1. Defrost the empanada shells for 20-30 mins before using. 2. Wash and drain the spinach. Dice a 1/4 of the onion really fine. In a large pan heat a tablespoon of olive oil in a pan on medium heat. Add onions and simmer until translucent. Remove and peel 4-5 garlic pieces from the clove and using a garlic crush add the garlic to the pan with onions. While the onion and garlic simmer add drained spinach. Sauté for 3-4 minutes stirring frequently with a fork or a tong. Once the spinach wilts, melts down and starts to turn a lighter green salt and pepper to taste. Remove from heat, drain and let cool. 3. Clean and devein shrimps. Season with a little salt and pepper and sauté the shrimp in a skillet 1 1/2-2 minutes on medium high heat until the shrimp appears almost red. Remove from heat into a plate or bowl and let it cool. 4. Use a sturdy surface or cutting board for constructing the empanada. Peel off the empanada shell, lay flat on the surface. Using a teaspoon, spoon out the spinach mixture and place on the center of the shell add two shrimps on top of spinach mixture and then add a grasp of shredded mozzarella cheese on top of spinach and shrimps. Fold the empanada shell over and using a fork wedge it into the edges of the empanada so it seals all the way around. Flip empanada and use the fork to wedge into the edges to secure. Repeat until shells and filling are done. 5. Add vegetable or canola oil in a frying pan on medium high heat. When oil is hot, fry empanada on both sides until golden brown.
Tips Can also be baked for a healthier option.
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Healthy Turkey Meatballs
Ingredients
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1lb ground turkey
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1 egg beaten
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1/2 cup breadcrumbs
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2 Tbsp parsley
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1/2 tsp salt
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1/2 tsp pepper
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1 tsp onion powder
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1 tsp garlic powder
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1 jar sauce
Submitted by: Laurie Mullodzhanov, Teacher
Preparation
Recipe credit: Laurie’s Mother
1. Combine ingredients and form 1.5" meatballs.
School: P.S. 51
2. Place meatballs in sauce, cover partially and simmer for 25 min, stirring occasionally.
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Megan's Buffalo Chicken Wing Dip
Ingredients ●
1 package of cream cheese (softened)
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1 cup cooked shredded chicken (I prefer using a rotisserie chicken)
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1/2 cup hot sauce (I use both Frank's Red Hot Original and Frank's Buffalo Wing Sauce)
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1/2 cup blue cheese dressing
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2 cups shredded mozzarella cheese
Preparation 1. Preheat oven to 350 degrees. 2. Spread softened cream cheese on the bottom of shallow baking dish (13 x 9). 3. Start layering! Add shredded chicken over the layer of cream cheese. 4. Next, drizzle hot sauce and blue cheese dressing over the chicken.
Submitted by: Megan Gitli, Teacher Development and Evaluation Coach Organization: District 27 Superintendent’s Office
Tips These are estimations of ingredients, I typically do not measure out perfectly!
5. Using a silicone spatula (or spoon) combine ingredients by spreading the hot sauce and blue cheese dressing around over the chicken. 6. Sprinkle a layer of mozzarella cheese all over. 7. Repeat a second layer adding more chicken, hot sauce and blue cheese dressing. 8. Top off with another layer of shredded mozzarella cheese. 9. Bake uncovered for 20-25 minutes (until cheese is melted and bubbly!).
10. Enjoy with tortilla chips, pita chips, celery or whatever you would like to dip into it with!
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Nesrin's Turkish Bulgur Kofte
Preparation 1. Bulgur Shell: Place the bulgur into a deep bowl and add the boiled water. 2. Add salt and mix. 3. Once the bulgur has absorbed the water and increased in size knead it well and set aside. 4. Meat filling: Put the ground meat into a medium sized frying pan and fry until all the juices have been absorbed. 5. Add 1/4 cup oil and add the onions. 6. Add salt and pepper to taste and mix. 7. Add the parsley and mix. Remove from heat. 8. Shaping the Bulgur Shells. 9. Make sure to have a bowl of clean water handy. You will use the water to wet your hand while preparing the balls and mend the cracks if any.
Ingredients ●
6 cups bulgur
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8 cups water boiled
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1 pound ground beef
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3 medium onions finely chopped
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1 bunch parsley finely chopped
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3 1/4 cup sunflower oil
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1 tbsp salt
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salt and pepper to taste
10. Prepare the kofte by hand by taking a piece of bulgur dough about the size of a tangerine. 11. Take a bulgur ball in your palm and make a hole in it with your forefinger or with your thumb.While making the hole turn the ball in your palm gently to make sure that the walls of the ball are about the same thickness of 2 mm. 12. Put enough meat stuffing to fill the hole and gently cover the bulgur shell over it. If you see cracks in the ball wet your hand and rub to cover the cracks. Submitted by: Nesrin Balkaya, Teacher School: P.S. 51
Recipe credit: Nesrin’s mother
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Zoraida’s Sorullitos Puerto Rican Corn Sticks
Ingredients ●
1-1/4 cup cornmeal
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1- tsp salt
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1-tsp sugar
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2-Tbsp butter
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2-cups water
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1-cup shredded Cheese ( your preference)
Preparation 1. In a saucepan boil the water. Add the salt, sugar butter, and cornmeal. 2. Stir until the mixture turns into a soft ball, that separates from the sides of the pan. Remove from heat. Add the cheese and mix. 3. Cover with a clean dish cloth and wait for 5 minutes or so. Then form the corn sticks by scooping teaspoon. Form a ball first, then by rolling with your hand into sticks, or cylinders. 4. Roll them into the length of the index finger and not too thick. 5. Fry in medium high heat, until golden. 6. Enjoy! Buen provecho!
Submitted by: Zoraida Quiles, Parent Coordinator School: P.S. 317
Recipe credit: My grandmother, Gloria
Tips Fry in medium high heat, until golden. **Remember that the corn meal is already cooked. So just fry until golden. This is a great appetizer- but it also goes great with soup. My grandma Gloria, made these delicious (Sorullitos )corn sticks for breakfast and served them with Cafe con leche, or during the afternoon with our traditional afternoon coffee break.
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Deirdre's Irish Soda Bread
Ingredients ●
2 cups of All Purpose Flour
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1 teaspoon of baking powder
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1/2 teaspoon of baking soda
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3 tablespoons of butter
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1/2 cup of raisins
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1 egg white (slightly beaten)
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3/4 cup of buttermilk
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1/4 teaspoon of salt
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Nonstick cooking spray
Preparation
Submitted by: Deirdre McShane, P rincipal School: P.S. 104
Recipe credit: Margaret McShane (Mom)
1. In a medium bowl, stir flour, baking powder, baking soda and salt together. Cut in the butter until the mixture is "crumbly". Add the raisins. Make a "well" in the center of the mixture. 2. In a small bowl mix egg white and buttermilk . Add this to the mixture to make the dough. 3. On a lightly floured surface, knead the dough. Then, form it into a 7 inch round loaf. 4. Lightly coat a baking sheet with cooking spray. Place the dough on it. Using a sharp knife make 2 slashes on the top to form an "X". 5. Bake at 375 degrees F for approximately 30 minutes or until Golden Brown.
Tips Makes about 10 servings and I always add extra raisins!!! Enjoy!
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Grandma's Irish Soda Bread / Origin Native America & Ireland
Ingredients ●
4 cups flour
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1/4 cup sugar
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1 tablespoon baking powder
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1 teaspoon salt
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1 teaspoon baking soda
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1/2 cup (1 stick) butter
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2 cups dark seedless raisins
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1 tablespoon caraway seeds
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1 1/2 cups buttermilk
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1 egg, beaten
Preparation 1. Blend all dry ingredients.
Submitted by: Andrea Kelly, Parent Coordinator School: P.S. 51
Recipe credit: My Grandmother, Anna B. Markiewicz
2.
Cut in butter until mixture resembles coarse meal.
3.
Mix in remaining ingredients.
4. Knead on a floured board until smooth. You may also do this in a large food processor. 5. Mound and place in a greased pan or baking sheet. Cut a cross(X) in the top of the loaf. 6. Bake in a 375 degree oven for 40 minutes. Allow to cool.
Tips You may serve the bread with butter and/or jam. Enjoy!
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The Dip!
Ingredients ●
1 8oz Package of Philadelphia original cream cheese
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1 can( 7.5 oz) Hormel Chili no beans
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1 package of shredded Monterey Jack with Jalapeno cheese
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1 Bag of Tostitos chips
Preparation 1. Evenly spread the entire package of cream cheese on the bottom of a microwavable plate.
Submitted by: Kristine Supple, Parent Coordinator School: M.S./H.S. 323 Scholars’ Academy
2. Pour the can of chili no beans on top of the cream cheese and evenly spread to the layer on top. 3. Sprinkle the shredded Monterey Jack with Jalapeno Cheese on top. You can add as much or little cheese as you prefer. 4. Microwave for about 5 minutes or until hot.
Tips Enjoy with Tostitos
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Creative Rice Salad
Preparation 1. Flatten chicken breast with mallet and cut in strips and season (dried basil, dried parsley, thyme, rosemary, sage, scallions). These herbs can be powered, except for the scallions.
Ingredients ● ● ● ● ● ● ● ● ● ● ● ● ●
1 lb. brown rice, cooked (organic) 2 medium deboned chicken breast (organic chicken) 1 teaspoon salt (Himalayan salt) 1 cup olive oil 1 cup balsamic vinegar 4 medium carrots, diced 1 large red pepper, diced small bunch of cilantro small head of lettuce, shredded 2 cups snow peas 2 cups broccoli florets 10 garlic cloves, diced 4 ounces ginger, diced
Submitted by: Marlene D. Wilks, Executive Director Organization: Queens South Borough Citywide Office (QSBCO)
2. Heat the oil in a cooking sauce pan and add the diced ginger and garlic. Add chicken strips and cook over medium heat until brown. Move the chicken, garlic and ginger to a bowl and add 1/2 cup balsamic vinegar to the bowl. 3. In the sauce pan, sauté the snow peas for about 3 minutes and add to an empty bowl. 4. Sauté carrots for about 5 minutes then add broccoli for an additional three minutes. Add to a bowl with snow peas and pour in the remaining vinegar. 5. Add to the bowl peppers, lettuce, chicken, rice and cilantro. Toss and serve.
Tips Aim for organic produce
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Larry's Cobb Salad
Preparation 1. Prep the hard boiled eggs, bacon and chicken, and let cool. (Chicken should be at least salted, but can be marinated in other spices/herbs prior to grilling/pan-searing). 2. Slice the cucumber, cherry tomatoes, red onion, avocado and radishes. Crumble the blue cheese. Assemble all other ingredients.
Ingredients ●
1 head of romaine lettuce
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1 bunch of fresh spinach leaves (or baby spinach)
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4 hard boiled eggs, sliced
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1/2 pound of bacon, fried crisp and crumbled
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1 cup crumbled Roquefort (blue cheese
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1 lb chicken, grilled or pan seared, sliced
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1 cucumber, sliced
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1 cup black olives
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1 cup cherry tomatoes, sliced in half
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1 red onion, sliced
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1 avocado, sliced
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4 radishes, sliced
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1 cup corn kernels
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3-4 tbsp. red wine vinegar
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1 tbsp. dijon mustard
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1 clove garlic, crushed
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1/2 cup good olive oil
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salt and pepper to taste
3. Arrange romaine lettuce and spinach on a platter. Compose the salad by arranging vertical lines of ingredients over the greens (in lines of corn, bacon, radishes, blue cheese, grilled chicken, cucumbers, olives, red onion, tomatoes, avocado and hard-boiled eggs). 4. Prep the dressing. Combine red wine vinegar with dijon mustard and garlic. Slowly add olive oil while whisking, so as to form an emulsion. Add salt and pepper. 5. Pour the dressing over the salad, and serve.
Tips Serves 4 people Submitted by: Larry Melamed, Assistant Principal School: M.S. 226
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Lazy Summer Salad
Ingredients
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3 cups of Spring mixed salad
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1 apple cubed
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1 cup of goat cheese or any kind of cheese I change it up. (Blue Cheese crumbled Feta Cheese)
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1 cup of almonds slivered
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1 cup of walnuts pieces
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1/2 cup Balsamic vinegar dressing
Preparation
Submitted by: Mary Carnacchio, Paraprofessional
1. Mix all ingredients together.
School: M.S. 319
2. Toss with salad dressing.
3. Serve immediately.
Tips Serves 4 people.
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Zesty Lime Shrimp and Avocado Salad
Ingredients ●
1/4 cup chopped red onion
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2 limes, juice of
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1 tsp olive oil
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1/4 tsp kosher salt, black pepper to taste
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1 lb jumbo cooked, peeled shrimp, chopped*
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1 medium tomato, diced
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1 medium hass avocado, diced (about 5 oz)
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1 jalapeno, seeds removed, diced fine
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1 tbsp chopped cilantro
Submitted by: David Norment, Deputy Superintendent Organization: District 27
Recipe credit: Joseph Hunt
Preparation 1. In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion. 2. In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. 3. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste. Return to Table of Contents 19
Cooking with Principal Compson
Entrees
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Broccoli and Spaghetti
Ingredients ●
1 bag frozen broccoli
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1 lb Spaghetti
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Oil
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Garlic powder
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Parmesan cheese
Preparation 1. Place broccoli in a saucepan with some oil (about 1/4 cup)- medium heat when thawed add garlic powder (to taste) leave until it becomes mushy. 2. Cook spaghetti.
3. When spaghetti is done, drain then place in a bowl with 2 tablespoons of margarine.
Submitted by: Laurie Shapiro, Principal
4. Add the mushy broccoli stir and SERVE!
Recipe credit: Rose Palazzo - Mom
5. Add some parmesan cheese on top.
School: P.S./M.S. 105
Tips ENJOY!
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Cabbage with Cannellini Beans and Pepperoni (Philipena’s Gold)
Ingredients ●
Cabbage
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One large can of cannellini beans
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One stick of Pepperoni
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Garlic
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Salt and pepper
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One small can of tomato sauce
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Olive oil
Preparation 1. In a large pot sauté five or six cloves of garlic until lightly golden. 2. Add one stick of pepperoni cut in circles or cubes, sauté all together. 3. Add Cannellini beans to the mixture. 4. Now Add a cut up fresh head of cabbage and a can of tomato Sauce. 5. Last add about 3 cups of water and salt and pepper.
Submitted by: Stephanie Reggio, Paraprofessional School: P.S. 90
Recipe credit: My mom- Philipena Reggio
6. Cook until the cabbage is soft. 7. Serve with Italian Bread and Enjoy!!
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C. Foschino's Chicken Cheese Lasagne
Preparation 1. Make the bechamel sauce: heat butter in a 2 QT saucepan, melt over low heat: add garlic. Stir in flour and salt. 2.
Cook, stirring, until bubbly, giving the flour a chance to cook. Remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir for about a minute.
3. Stir in mozzarella cheese, 1/4 c Parmesan, the onion, basil, oregano, and pepper. Cook over low heat, stirring constantly, until all cheese is melted. 4. Place chicken cutlets in a frying pan with a little bit of oil, just to sear the outside. Cut up into bite size pieces.
Ingredients ● ● ● ● ● ● ● ● ● ● ● ● ● ●
1/2 c butter 2 cloves garlic crushed 1/2 c flour 1 t salt 2 c milk 2 c chicken broth 1 small mozzarella cheese (8oz) shredded 1/2 c Parmesan grated cheese 1 medium chopped onion 1 t dried basil, 1/2 t dried oregano 1/4 t pepper 1 box (or so) of lasagne noodles 1 pound chicken cutlets 2 packages frozen spinach
Submitted by: Carmen Foschino, Teacher School: M.S./H.S. 323 Scholars’ Academy Recipe credit: Foschino/based on a Betty Crocker recipe
5. Be sure to squeeze out any water from spinach. 6. Place about two ladles of sauce at the bottom of a lasagne pan. Place RAW lasagne, in one direction, noodles to cover the bottom of the pan. Repeat with noodles in the other direction. Place another layer of noodles. Cover with spinach, add chicken cutlets, and sauce. Place another layer of noodles. 7. Cover with sauce then sprinkle remaining Parmesan cheese. 8. Cook at 350 degrees for about 40 minutes or until the noodles are soft enough to your liking. Enjoy!
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Chicken Piccata
Ingredients ●
8 boneless, skinless chicken breasts pounded to 1/4" thick
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5 tbsp of Lemon juice
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2 tbsp butter
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2 tbsp plus ¼ cup of white wine or chicken broth
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3 Garlic cloves, finely minced
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3 tbsp Oil
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½ cup of flour
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½ cup of Parmesan cheese
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½ cup of Egg substitute
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¼ cup minced Parsley
Preparation
Submitted by: Diane Walsh DeCristino, Teacher
1. Combine egg substitute, 2 tbsp wine, 2 tbsp lemon juice, and garlic in a shallow pan. 2. In a 2nd shallow pam, combine flour, parmesan cheese and parsley.
School: P.S. 90
3. Coat chicken in flour, then egg mixture, then flour again.
4. Brown chicken in oil, 3-5 min on each side.
5. Remove and keep warm. In the same pan melt butter. 6. Add remaining wine and lemon juice scraping pan. 7. Bring to a boil and reduce sauce. Serve over chicken.
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Chicken Tikka Masala
Preparation 1. Melt the butter in a small skillet over medium heat. Add the tandoori masala and toast, stirring often, until fragrant, 2 to 3 minutes. Whisk the spice mixture into the yogurt in a large bowl. Then mix in the ginger, lemon juice, salt and garlic. Add the chicken and toss to coat well. Cover and chill for at least 1 hour, preferably 6 hours and no more than 8 hours. 2. Preheat the oven to 350 degrees F.
Ingredients Tandoori Chicken: ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●
3 tablespoons unsalted butter, plus more for the baking sheet 1 tablespoon tandoori masala, such as Shan brand 1 cup plain yogurt 2 tablespoons minced fresh ginger 2 tablespoons lemon juice 1 teaspoon kosher salt 4 cloves garlic, minced 4 boneless skinless chicken breasts Tikka Masala Sauce: 1 stick (8 tbsp) unsalted butter ¼ cup dried fenugreek leaves (kasoori methi) 2 tablespoons tandoori masala such as Shan brand 3 cups canned marinara sauce I cup heavy cream 1 teaspoon honey Kosher salt, to taste
3. Arrange the chicken on a greased baking sheet and bake until cooked through and an instant-read thermometer inserted in the chicken measures 165 degrees F, 12 to 15 minutes. Increase the heat to broil and broil for 3 minutes. 4. Add the chicken to the Tikka Masala Sauce. Toss to combine. Serve the chicken with the sauce. 5. Melt the butter in a large saucepan over medium heat. Add the fenugreek leaves and tandoori masala and toast, stirring often, until fragrant, 2 to 3 minutes. Add the marinara sauce and bring to a simmer. Add the cream, honey and salt to taste and simmer until the oil and butter start to float on the surface, about 5 minutes.
Submitted by: Thomas Fox, Field Support Liaison Organization: District 27 Superintendent’s Office Recipe Credit: Maneet Chauhan, The Food Network
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Crazy Eggplant
2. Mix 2 eggs and milk in a bowl.
3. In another Bowl mix breadcrumbs.
Ingredients ● ●
● ● ● ● ● ● ● ● ● ● ● ● ●
2 large Eggplants - peeled and sliced: lengthwise or round about 1 inch thick. Ricotta Cheese 16oz container Mozzarella Cheese 16 Oz package or Shredded Mozzarella large - your preference 3 eggs 2 cups of milk Bread crumbs Baby spinach leaf Roasted peppers fresh mushrooms, sliced Roasted red peppers Garlic powder Basil Oregano 1/2 cup of oil any kind is okay 2 can of tomato sauce Baking dish to cook Paper-towels
Submitted by: Mary Carnacchio, School Aide School: M.S. 319
Recipe credit: Grandma and Me
Tips
Preparation 1. Heat a frying pan with oil: low flame.
●
Serve it with salad and pasta. Enjoy!
4. Dip and coat each piece of eggplant in milk mixture then coat them with Breadcrumbs. 5. Place in a pan and cook each side for about 3 minutes to lightly golden. 6. Place on paper-towels to absorb the oil. 7. Mixed ricotta cheese mozzarella and egg together.
8. Add spices: garlic powder, pepper, basil, oregano. About 2 shakes from the bottle, set aside. 9. Open tomato sauce You do not have to heat it. 10. In a baking dish (I use an aluminum lasagna pan) Coat bottom of the tray with sauce. Place eggplant in a pan topped with ricotta mixture all over the eggplant. 11. Add spinach, mushrooms roasted peppers, spread tomato sauce over it. 12. Keep layering the eggplant, cheese and spinach, mushrooms, peppers until you finish. When you finish add more tomato sauce and shredded mozzarella cheese. 13. Bake at 350 for 45 minutes until the cheese is melted and golden brown.
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Creamy Chicken Sausage Penne
Ingredients ●
1 Roma Tomato
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2 cloves of Garlic
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1 box uncooked Penne Pasta
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1 package Chicken Sausage
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1/2 c chicken stock
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2 tbsp Cream Cheese
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sprinkle of Shredded Monterey Jack Cheese
Preparation 1. Bring a medium pot of salted water to a boil. Wash and dry all produce. Dice tomato. Peel and thinly slice garlic. 2. Once the water is boiling, add pasta to the pot. Cook until al dente, 9-11 minutes. Drain and set aside. 3. Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes.
Submitted by: Heather Lorenz, Principal School: P.S./M.S. 47
Recipe credit: Modified from EveryPlate
4. Add garlic to the pan. Cook, stirring, until fragrant, 1-2 minutes. 5. Stir tomato and stock into a pan with sausage. Let cook until sauce is slightly reduced, 2-3 minutes. Lower heat to medium and stir in cream cheese and 1 TBSP butter until melted. Turn off heat. 6. Add pasta to pan with sauce; stir to thoroughly combine. If the sauce is too thick, add 2 tbsp water until everything is coated in a creamy sauce. Divide between bowls and sprinkle with cheese.
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Garlic Shrimp or Chicken Pasta (Super Easy)
Ingredients ●
Shrimp or Chicken (your choice, you can also use both together)
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Pasta (your Choice) I use Penne, Ziti or thin Spaghetti
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Garlic (as much as you like)
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Salt and Pepper
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Olive oil or Butter (you decide)
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Parmesan cheese (as a topping)
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Basil (fresh if possible)
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Parsley (dried is fine)
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Spinach (optional)
Preparation Submitted by: Joanne Ramirez, Administrative Assistant Organization: District 27 Superintendent’s Office Recipe credit: My cousin Maria with a few of my own twists
1. Cook the Shrimp or chicken in the seasonings (garlic, salt, pepper, parsley, add basil and spinach when it's almost fully cooked) with a bit of olive oil. 2. While that is cooking, start boiling the pasta (be sure to add some salt to the water). I do not use measurements I eyeball and taste to make sure it is flavorful. 3. Once the pasta and your choice of protein is fully cooked, put all ingredients in one pot and add either olive oil or butter so that the pasta does not stick. 4. Sprinkle some Parmesan cheese and enjoy.
Tips This recipe can also be converted into a cream sauce using heavy cream and adding sun-dried tomatoes. Return to Table of Contents 28
Grayson's Lovely Lasagna
Preparation 1. Open Pack of Chopped meat. Wash off the meat. 2. Mix in one Pack of Taco Seasoning (Special Ingredient to give kick). 3.
Add Onion Powder, Garlic Powder, Lawry's, Salt and Pepper. (You do not want to over season. You want to keep the meat's flavor and again a lot of the flavor is already going to come from the (secret- Taco Seasoning).
4. Begin to Bowl your Noodles. Put a spoon or two of butter in the pan, so that the noodles do not stick. Allow noodles to come to a boil.DO NOT OVER COOK!
Ingredients ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●
Chopped Meat 2 Jars of 3 Cheese Prego Pasta Sauce Taco Seasoning Onion Powder - ONE good shake Garlic Powder- ONE good shake Salt - ONE good shake Pepper - ONE good shake Lawry's Seasoning - ONE good shake Lasagna Noodles Butter Ricotta Cheese 1 Bag Shredded Mozzarella Cheese 1 Bag Shredded Mexican Cheese (Cheddar/Mozzarella Mix) Foil Pan Mixing Bowl
Submitted by: Hanna Grayson, T eacher School: M.S. 319
5. As the noodles are boiling, begin to cook your meat. Use a non-stick skillet pan to stir and cook your meat until it is complete. Add Pasta Sauce to the meat and stir. 6. Begin to make your Lasagna Tray - Take out your Foil Pan. Wash the foil pan. Put your first layer of meat sauce at the bottom. Make sure to fill the whole bottom portion of the pan with one layer of sauce. 7. Then add your Ricotta Cheese, smear a layer on top of the meat, but do not over do it! Make it a thin layer like you would do if you were buttering bread or putting frosting on a cake! 8. Then add Mozzarella Cheese 9. Next the noodles, 3 Long Noodles going across the pan, if you have a bigger pan you may need 4 Noodles, but you are making sure to just add one layer of Noodles to cover your meat and cheese. 10. Then you start the process again: add meat, ricotta, mozzarella, Noodles! 11. Now to make it pretty and extra Tasty - Take your second jar of Pasta sauce and pour over the top of your Lasagna. Spread sauce generously over the top of your noodles, so that it will soak in and make your dish nice and flavorful. Then add a generous helping of mozzarella cheese on the top! 12. Cover your tray with foil and place in the oven for 1 hour. 13. Let your dish sit for 20 min. Return to Table of Contents 29
Greek Style Meatballs
Ingredients
●
One pound chopped ground meat (I usually use turkey but any ground meat works)
●
1 onion finely chopped (purple or yellow)
●
Garlic (finely chopped) (your preference how much)
●
1/2 cup chopped parsley
●
1 egg
●
A few slices of days old bread (soak with water to moisten) - you can also use bread crumbs
●
Salt
●
Pepper
●
Cumin
●
The best and final part - Greek Feta Cheese (throw in as much as you would like) - I prefer it heavy in the feta
●
Oil for frying
Submitted by: Chrysanthi Soldatos, Teacher School: P.S./M.S. 42
Recipe credit: My Greek Mother
Preparation 1. Combine all ingredients and then lightly roll your meatballs into flour (dust off any excess flour) and fry in a pan. Enjoy!
Tips For a healthier alternative you can also bake them!
Return to Table of Contents 30
Herb Butter Steak with Roasted Brussel Sprouts and Cheesy Potatoes
Preparation 1. Preheat the oven to 450 degrees. Wash and dry all produce. Place 2 TBSP butter in a small bowl; set aside to soften. Dice potatoes into ½-inch pieces. Toss on one side of a baking sheet with a large drizzle of oil, salt, and pepper. Roast for 5 minutes, we’ll add more to the sheet then. 2. Meanwhile, trim and halve Brussels sprouts. Once potatoes have roasted for 5 minutes, remove baking sheet from oven. Carefully toss Brussels sprouts on the empty side with a drizzle of oil, salt, and pepper. Roast until veggies are lightly browned and tender, 18-20 minutes. 3. While veggies roast, peel and finely chop garlic. Finely chop parsley leaves and stems. If butter is not yet softened, microwave for 5-10 seconds; stir in mustard, half the chopped parsley, and a pinch of garlic. 4. Pat steak dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-5 minutes per side. Turn off heat; transfer to a cutting board to rest.
Ingredients ●
5 Yukon Gold Potatoes
●
2c Brussels Sprouts
●
2 cloves Garlic
●
Parsley
●
2 tbsp Dijon Mustard
●
Steak (your choice... enough for 2)
●
1/2 c Shredded Parmesan
5. Once Brussels sprouts are tender, remove from the baking sheet. Give potatoes a toss, then sprinkle with Parmesan. Return to the oven until the cheese is melted and lightly browned, 5-6 minutes. 6. Thinly slice steak against the grain. Divide between plates along with roasted Brussels sprouts and cheesy potatoes. Dollop steak with herb butter. Garnish with remaining chopped parsley. Submitted by: Heather Lorenz, Principal School: P.S./M.S. 47
Recipe credit: EveryPlate Return to Table of Contents 31
Italian Spinach and Tortellini Soup
Ingredients ●
2 tsp olive oil
●
1 medium uncooked onion (chopped)
●
3 medium garlic cloves (minced)
●
3/4 tsp salt
●
1/4 tsp black pepper
●
43.5 fl oz vegetable broth
●
14.5 oz canned diced tomatoes
●
1/2 c water
●
9oz store bought refrigerated cheese filled tortellini
●
4c fresh baby spinach
●
1/4 c basil (chopped)
●
3 tbsp grated Pecorino Romano cheese
Preparation Submitted by: Heather Lorenz, Principal School: P.S./M.S. 47
Recipe credit: Weight Watchers
Tips Serving size: about 1¾ cups soup and ½ tablespoon cheese Prep time: About 10 minutes Cook time: About 15 minutes
1. Heat oil in Dutch oven over medium-high heat. Add onion and cook, stirring occasionally, until onion begins to soften, about 3 minutes. Add garlic, salt, black pepper and cook, stirring constantly, until fragrant, 30 seconds. 2. Stir in broth, tomatoes, and water. Cover and bring to boil. Stir in tortellini and cook according to the timing on the package. 3.
Stir in spinach and cook until wilted, about 1 minute.
4. Ladle soup evenly into 6 bowls and sprinkle evenly with basil and pecorino. Return to Table of Contents 32
Ivana's Eggs Benedict Burger
Ingredients ●
Ground Turkey or Beef
●
1 Package of Knorr Hollandaise sauce
●
poached Eggs, 1 per burger
●
Fried Bacon, 2 slices per burger
●
Rolls
Preparation 1. Make Hollandaise sauce as per Knorr package directions and set aside. 2. Fry your bacon set aside. 3. Fry up your burgers.
Submitted by: Ivana Reimer, Assistant Principal School: P.S. 100
4. Poach your eggs(Poaching is cracking an egg into a rolling boil of water. When it turns white and firms to your likeness, remove from water with a slotted spoon. 5. Assemble...open bun, place burger on, criss cross two slices of bacon over burger, carefully place poached egg on top, drizzle Hollandaise sauce over, season with pepper. 6. Enjoy!
Tips Use a napkin, it's deliciously messy!
Return to Table of Contents 33
Joanne’s Sinful Chicken
Ingredients ●
3 - 4 Boneless chicken breast (Sliced in half)
●
1 Cup all-purpose flour
●
1 egg
●
1 tsp garlic powder
●
1 tsp black pepper
●
1 tsp paprika
●
1/2 tsp cayenne pepper (optional)
●
1 1/4 cup of beer (your choice - I use Corona)
Preparation 1. Season chicken to your liking.
Submitted by: Joanne Ramirez, Administrative Assistant Organization: District 27 Superintendent’s Office
2. In a mixing bowl add flour, egg and spices. Pour in 1 cup of beer (you can add the rest if the mixture is too thick). 3. Once the mixture is ready, get a fry pan and add enough oil to cover chicken and let oil heat. 4. Dip each piece of chicken in the batter and place in hot oil, cook about 7-9 minutes on each side or until you see the batter looks crunchy. Serve with french fries.
Return to Table of Contents 34
Joi's Southern Style Mac & Cheese
Ingredients ●
1 Box of Elbow Macaroni
●
8 ounces shredded extra sharp cheese Coby or Monterey Jack Cheese
●
1 - 1/2 cans of Carnation Milk
●
2 eggs
●
1 stick of butter
●
salt
●
pepper
Preparation 1. Boil macaroni until tender. 2. Drain water, leaving about 1/4 cup of water at the bottom of the pot.
Submitted by: Joi Bonner, Assistant Principal School: P.S./M.S. 124
3. Add 2 eggs, cheese (all except 4 ounces), stick of butter and 1 can of milk. 4. Stir until the cheese melts and the mixture becomes smooth and creamy. 5. Season with salt and pepper. 6. Add additional milk so the mixture is loose; stir. 7. Transfer mixture to a rectangular baking pan and sprinkle the remaining cheese on top. 8. Cover the pan with foil. Bake in a 350 degree oven for 30 minutes. Remove foil and bake for an additional 10 minutes until the top is brown. 9. Enjoy!
Return to Table of Contents 35
Korean Beef Bulgogi
Ingredients ●
3 lbs of (Very)Thinly sliced beef/sirloin (not chunks)
●
Soy sauce
●
Garlic (minced)
●
Regular Onions (chopped)
●
Regular onions (puréed)
●
Apples (puréed)
●
Black pepper
●
Sugar (white)
●
Sesame oil
●
Cooking (any vegetable oil) to pan fry
Tips This recipe is a popular Korean dish that can be served with rice and or veggies! It is a soy sauce based beef marinade that everyone enjoys, especially kids. Submitted by: Erica Yoo, Teacher
Preparation Marinade: 1. Combine 1 cup of soy sauce, 1/3 cup of sugar, 1 TBSP of grated/chopped garlic, TSP black pepper, 1 TBSP of sesame oil, whisk together, set aside. 2. Peel 1 apple to its core, cut to put into a food processor/chopper. Then peel and cut 1 onion to put into a food processor and purée until it has a Consistency of applesauce. 3. Combine the grated apple and onion into the marinade. 4. Leave beef in the marinade in the refrigerator anywhere from 30 mins up to a day. To serve: 1. Cut up onions (long) and carrots like thinly sliced sticks. 2. Oil your fry pan. 3. Put your onions and carrots and fry for 3-5 minutes.
School: P.S. 51
4. Add your beef and all the juice from the marinade (thinly sliced beef cooks very quickly).
5. Enjoy with rice or even lettuce to use as lettuce wrap!
Recipe credit: My mom
Return to Table of Contents 36
Lasagna Chicken Soup
Ingredients
●
Make a pot of chicken soup (chicken, carrots, celery, whatever vegetables you use)
●
You could cook the lasagna or get the precooked lasagna
●
Shredded mozzarella
●
Cheese
Submitted by: Leonora Cerckia, School Aide
Preparation
Recipe credit: My grandmother
1. You could make lasagna or precooked lasagna when you prepare it.
School: P.S. 51
2. On bottom put the lasagna. 3. Add shredded chicken, mashed veggies. 4. Add cheese and shredded mozzarella and a little soup, continue the same thing you could make as many layers you want. 5. Cook in the oven for about 20 mins. IT'S SO DELICIOUS!
Return to Table of Contents 37
Lemon Chicken
Ingredients
●
1 chicken (cut up)
●
3 medium potatoes
●
3 small onions
●
1/2 c. water
●
1/4 c. Lemon juice
Preparation 1. Brown chicken parts in a pan greased with oil in a 325 degree oven. 2. When the chicken is partially browned add potatoes cut into one inch pieces and three small onions, sliced.
Submitted by: Beth Magazzo, Teacher
3. Mix the chicken, potatoes and onions and continue baking at 325 degrees. After 30 minutes add the water mixed with the lemon juice. Stir so the juice covers all the ingredients. 4. Cook until the chicken and potatoes are done. If more lemon is desired, sprinkle some on before serving.
School: M.S./H.S. 323 Scholars’ Academy
Recipe credit: Grandma Magazzo
Return to Table of Contents 38
Linda’s Pierogis (Poland)
Preparation 1. Mix flour and salt in a mixer bowl on low with a dough hook, slowly add melted butter, milk, and eggs. Add sour cream , continue mixing, if needed add more flour.
Ingredients Potato Filling: (you can cut in half, there will be extra) ● ● ● ● ● ● ●
5 lbs. potatoes, peeled, quartered and boiled , mash 1-1/2 sticks melted butter ½ cup warmed milk 12 oz. shredded cheddar cheese 1 container French onion chip dip or sour cream Chopped chives or green onion tops if available Salt & pepper to taste - Add more or less of whatever you like to your taste!
Dough: ● 6 cups flour ● 1 stick melted butter (1/4 lb.) ● ½ cup milk ● 3 eggs ● 8 oz. sour cream ● 1 teas. Salt Submitted by: Regina Capowski, Assistant Principal School: P.S. 64
2. Divide dough in 4 pieces and knead on a floured surface for a few minutes. Roll out as thin as possible. Cut circles with a large biscuit cutter or glass dipped in flour. 3. Place a small spoonful of potato filling on one side of each round of dough, moisten edges with water, fold over and press edges together firmly. You can finish edges with a fork to really seal well. 4. Drop pierogi into salted boiling water. When they rise to the top, remove from the pot with a slotted spoon and lay on a cookie sheet. Freeze till firm, remove, put in zip lock bags and freeze till ready to eat. 5. When ready to eat: thaw for about 1 minute in the microwave, sauté in butter until hot and browned on both sides.
Tips This recipe is best prepared by two people, otherwise the dough can dry out while you are working. Have a damp towel to lay over the cut circles as you make them, it will help. I use a cookie scoop to measure the potato filling. You will only use about half of the potato filling, the rest is great as a side to any meal!
Recipe credit: Linda Lorentz, my mother
Return to Table of Contents 39
Lisa's Double Dipped Chicken Cutlets
Ingredients
●
4 medium eggs
●
a pinch of salt & pepper
●
2 cups of Progresso Italian Bread Crumbs
●
4 thin boneless chicken cutlets
●
1/4 cup of pure olive oil
●
thin slivers of garlic
Preparation 1. Take each chicken cutlet and place in a plastic bag. Hit each one lightly with a hammer in order to tenderize. 2. Place the eggs in a large bowl and whisk with a pinch of salt and pepper. 3. Place bread crumbs in a large bowl. 4. Preheat the oven to 350* F. 5.
Submitted by: Lisa A. Josephson, Principal School: P.S. 232
Recipe credit: Lidia Bastianich
In a large heavy skillet, heat the olive oil with the slivers of garlic over medium heat.
6. Dip each chicken cutlet in the egg. 7. Dip each chicken cutlet in the bread crumbs. 8. Then Dip each chicken cutlet in the egg again. 9. Brown the double dipped chicken cutlets in the hot oil for about 4 minutes on each side, until golden brown. 10. Place chicken cutlets on paper towels and then sprinkle with a pinch of salt again. 11. Slice and eat these delicious, moist chicken cutlets.
Return to Table of Contents 40
Marlene’s Callaloo and Dry Cod Fish
Preparation 1. Boil codfish in two quarts of water, changing three times. (About 20 minutes of boiling each time). The goal is to remove much of the salt. Add the boiled fish to cold water. 2. Strip the top ends of the Callao-start at the top and pull towards the leaf end. It will eventually pull off. 3. Wash, drain and cut up or chop as you choose to call it. 4. Mince the garlic. 5. Cut the onions in slices.
Ingredients ● ● ● ● ● ● ●
1 lb. of dry salted cod fish 2 lbs. of fresh Callao (2) Onions Cloves of garlic Ripe tomatoes Olive oil (2)Hot peppers - Scotch bonnet preferred.
Submitted by: Dr. Andre Spencer, Executive Superintendent of Queens South Organization: Districts 27, 28, 29 and QSBCO Recipe credit: Marlene D. Wilks
6. Wash, dry and dice the tomatoes. (Another way to prepare the tomatoes is to wash and keep them in very hot water for 2-3 minutes. Remove them and place them in cold water. This will help you to remove the skin of the tomatoes. After you have removed the skin, cut open and remove the seeds, then dice. 7. Wash and cut up the peppers. Remove most of the seeds. If you like it hot, keep more seeds in. 8. Mix all of the ingredients together then put on to moderate heat for about 8 to 10 minutes. 9. Turn off the flames and two minutes later add the olive oil. You may add some salt if you need it saltier. The fish will make it salty. 10. Serve with bread, rice, baked sweet potatoes or whatever else will compliment your main dish.
Return to Table of Contents 41
Matzah Mac & Cheese
Preparation 1. Preheat the oven 350°F. 2. Grease a 9” x 13” baking dish, ideally ceramic or pyrex.
Ingredients
3. In a large shallow dish, whisk together the milk, eggs, salt, and pepper. Use a dish that is large enough to place whole squares of matzah into. 4. Dip squares of matzah into the egg and milk mixture before placing them in an even layer on the bottom of the baking dish. Use about ¼ cup of sour cream and spread it evenly onto the bottom layer of matzah. Top the matzah with a heaping ⅓ cup of shredded cheddar cheese, and a heaping ⅓ cup of shredded mozzarella cheese. 5. Repeat the process two more times with layers of dipped matzah squares, sour cream, and cheeses.
●
8 squares matzah, or as needed
●
2 cups milk
●
3 large eggs
●
1 tsp salt
●
½ tsp ground pepper, or to taste
●
1 cup sour cream
●
1½-2 cups shredded cheddar cheese
●
1½-2 cups shredded mozzarella cheese
Submitted by: Heather Lorenz, Principal School: P.S./M.S. 47
Recipe credit: myjewishlearning.com
6. Add one last layer of matzah for a total of 4 layers. Top the matzah with the remaining sour cream and a generous ½ cup of each kind of cheese. Pour the remaining egg and milk mixture over the layers of matzah and cheese. Cover with foil and bake for 35 minutes. 7. Uncover the dish and bake for 5 minutes uncovered, until bubbly and cheesy. Almost all of the liquid should be absorbed into the matzah at this point. If you like your matzah mac & cheese browned on top, turn the oven to broil, and broil for 1-2 minutes. Watch carefully, the top will brown fast. 8. Let the dish rest for 5-10 minutes and then serve.
Return to Table of Contents 42
Moroccan Shrimp with Couscous
Ingredients ●
1 lb. of shrimp cooked with no tails or shells
●
10 ounce box of couscous
●
1 onion
●
1 pepper red
●
1 can of tomato purée 28 ounce
●
1 clove of garlic
●
1 tablespoon of cinnamon
●
1 teaspoon of cumin
●
Salt and pepper to taste
●
2 small boxes of golden raisins
●
1 tablespoon of olive oil or butter
Preparation 1. Sauté onions and peppers season with salt and pepper and or season all.
2. Once cooked down add the tomato purée and stir, let cook for about 7 mins covered.
Submitted by:Joherra Harris , Assistant Principal
3. Follow directions on how to cook couscous on the box.
School: M.S. 319
4. Add cumin and cinnamon and olive oil or butter to the water as you cook the couscous.
5. Add shrimp to the tomatoes, onions and peppers sauce. 6. When couscous is done fluff it with a fork and add raisins. 7. You can eat shrimp separately or serve over the couscous.
Return to Table of Contents 43
Penny's Salsa Chicken
Ingredients ●
Chicken Breast
●
Onions
●
Mushrooms
●
red and green peppers
●
2 jars of salsa
●
Garlic
●
Sazon Goya
●
black pepper
●
Cilantro
Preparation
1. In a large skillet: add olive oil . Once hot, saute onions until soft.
Submitted by: Penny Annecco, Paraprofessional
2. Add chicken. Cook chicken until no longer pink.
School: P.S. 64
3. Add mushrooms, peppers and spices. Cook for a few more minutes.
4. Add 2 jars of salsa. 5. Cover skillet and let cook for an additional 30 minutes. 6. In the meantime make any kind of rice. When chicken is done-pour over rice and VIOLA!
Return to Table of Contents 44
Phyllis’ Macaroni and Cheese
Ingredients ●
1 1 lb. box of elbow macaroni
●
1 1/2 cans evaporated milk
●
1 10 oz. block extra sharp yellow cheddar cheese
●
1 10 oz. block Monterey Jack cheese
●
1 10 oz. block of Gouda cheese (If you like a little spice substitute for pepper jack cheese)
●
2 Eggs
●
1 tsp. Salt
●
1 tsp. Pepper
●
Baking dish approximately 9X13
Preparation 1. Set oven temperature for 375. 2. Boil macaroni for 2 minutes less than box directions. Drain.
Submitted by: Phyllis Corley, Family Leadership Coordinator Organization: District 27 Superintendent’s Office
3. Cut cheese into small cubes(Do not have to be the same size) Set a handful of cheese aside for the top of your dish. 4. In a bowl crack your eggs and mix. Combine with your milk. Add salt and pepper and mix together. 5. Place drained macaroni in your baking dish. 6. Mix in cheeses.
Recipe credit: Originally my Mom’s recipe with my spin
7. Add in egg and milk mixture and mix together.
8. Spread and flatten.
9. Top with cheese that you set aside. 10. Cover dish with foil and place on middle shelf of oven and bake for 25 minutes. 11. Uncover and cook for another 5 minutes. You should have a little browning on top. Return to Table of Contents 45
Pierre’s Perfect Pancit (Noodle Dish)
Preparation 1. In a bowl, whisk the egg white until it has soft peaks. Toss in the chicken and tapioca cornstarch and mix to combine. Don’t over mix. Mom says, “It will make the chicken tough.” You can set aside or refrigerate from a few minutes to overnight. 2. Bring a large pot/wok of generously salted water to a fast boil (Bubbles are breaking quickly and vigorously. Lot’s of steam!) Add the fresh noodles and cook until soft for about 2 minutes. Add in the cabbage, green beans, carrots, and bok choy and cook for 1 to 2 minutes.
Ingredients ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●
1 boneless, skinless chicken breast cut into 1-inch strips 1 egg white 1 tablespoon cornstarch. I prefer tapioca cornstarch. 2 tablespoons vegetable oil 6 ounces of fresh lo mein noodles or dried noodles 3 scallions, thinly sliced at an angle 3-4 garlic cloves, minced…you can never have enough garlic 1/4 head green cabbage thinly sliced 2 1/2 ounces of green beans, trimmed and cut into 1 1/2-inch pieces 1 small carrot, julienned…if you can find pre-sliced sliced carrots in the grocery then go for it 1/2 an onion cut thinly 2 baby bok choy, thinly sliced 1/8 ounce of fresh cilantro 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons soy sauce 1 tablespoon sweet soy sauce 1 tablespoon of oyster sauce 1 tablespoon of fish sauce (optional) 1 tablespoon of hot pepper flakes (optional) I happen to like spicy food. Lime wedges, for garnish
3. While you are boiling the noodles and the vegetables, heat the oil in a large skillet or wok over medium-high. Add the chicken and cook until browned, 5 minutes. 4. Add in the garlic and onions. Cook for 1 to 2 minutes. Stir in the scallions and toss. Add in the noodles, vegetables, sweet soy sauce, soy sauce, oyster sauce, and pepper toss to coat. Adjust seasoning based on your preference. Transfer to a bowl and top with cilantro leaves. If you are like me, add the hot pepper flakes. Serve with lime wedge
Submitted by: Pierre Galvez, Director for English Language Learners Organization: Queens South Borough Citywide Office (QSBCO)
Return to Table of Contents 46
Principal Nick's Mac & Cheese
Preparation 1. Preheat the oven to 375º. 2. Fill a large pot with water - add 1/2 a teaspoon salt and 1 tablespoons of oil to the water; bring to a boil. 3. Pour macaroni into boiling water; bring to a boil and stir. 4. Once boiling, turn down fire intensity to medium-low; cook for 7 minutes and continue to stir so that macaroni does not stick. 5. Drain and rinse macaroni with hot water. 6. Immediately transfer hot macaroni to a large mixing bowl.
Ingredients ●
one 16 oz box of elbow macaroni
●
24 oz bag of shredded extra sharp cheddar cheese (or mexican blend if sharp cheese is too strong for you)
●
2 eggs (extra large or jumbo size)
●
2 cans of evaporated milk
●
8 oz of sour cream
●
1 stick of butter
●
large pot large mixing bowl
●
small mixing bowl
●
oil
●
baking or aluminum pan (10.5 in x 8.13 in x 2.54 in)
●
salt & pepper to taste (optional)
●
pam cooking spray (optional)
Submitted by: Simone A. Nicholas, Principal School: P.S./M.S. 43
Tips Use a knife to check the middle of the
macaroni & cheese; if it's still soupy/wet, put it back in the oven for 5-10 minute intervals
7. Add 1 stick of butter into the macaroni; stir and let it melt well. 8. Add salt and pepper to your taste or liking. 9. Add 8 oz of sour cream to the macaroni mixture, continue to blend.
10. Beat 2 eggs in a separate bowl; add 1 can of evaporated milk to the eggs and continue to beat/blend. 11. Pour egg/milk mixture over macaroni; continue to blend. 12. Begin blending shredded cheese into macaroni mixture (leave enough cheese to put on top of the macaroni once you transfer it to the aluminum pan); add an additional 1/2 can of evaporated milk. 13. Transfer macaroni mixture to aluminum pan. Spray the pan with pam cooking spray so that it doesn't burn or stick to the pan while baking. 14. Spread remaining shredded cheese across the top of the macaroni mixture where it's all covered. 15. Place in the oven, bake for 40-45 minutes. 16. Take macaroni & cheese out of the oven; let it sit for 30-40 minutes.
Return to Table of Contents 47
PuertoPino Pollo Guisado/ Chicken Afritada Hybrid
Ingredients ●
(1) 4 oz. can of tomato sauce
●
(2) 14.5 oz cans chicken broth
●
(1) pack of 2.5lb-3lb pack of chicken thighs, drumsticks
●
(4) packets of Sazon Goya con culantro y achiote
●
(1) 12.5 oz jar of Goya Sofrito Cooking Base (or make your own sofrito)
●
Adobo seasoning
●
Garlic Powder
●
Chopped Garlic
●
Oregano
●
(3) potatoes
●
green olives
●
baby carrots
Preparation 1. Wash the chicken. 2. Season the chicken overnight with (2) packets of Sazon Goya, a generous portion of Adobo seasoning, garlic powder and oregano. 3. Cut up the potatoes.
Submitted by: Jennifer CarreónAmbert, Community Superintendent of District 27 Organization: District 27
Tips Add jalapeno peppers and hot sauce if you enjoy spicy food
4. In the crockpot, pour 2 cans of chicken broth, pour 1 can of tomato sauce. 5. Next, add the chicken, olives, baby carrots and pre-cut potatoes. 6. Add 2 more packets of Sazon Goya. 7. Add chopped garlic and pour the jar of Sofrito over the chicken (chicken should be submerged). 8. Set your crockpot to 7 hours at the "low" setting. If you are home, occasionally, turn the chicken. If you are not, "set it and forget it!"
9. Eat the chicken over a plate of hot white rice and Enjoy your first PuertoPino dish! Return to Table of Contents 48
Rockaway Park Broiled Lemon Salmon
Ingredients ●
Salmon
●
Pureed Garlic & Olive Oil
●
Extra Virgin Olive Oil
●
Chopped Parsley
●
Sea Salt
●
Black Pepper
●
Lemons
Preparation 1. Mix salmon portions together with olive oil, pureed garlic & olive oil mix, sea salt, black pepper and chopped parsley in a bowl. 2. Spread all ingredients onto each salmon portion evenly. 3. Place seasoned salmon portions skin side down onto a shallow broiling dish. 4. Place sliced lemons in between each piece of salmon. 5.
Place under broiler until topside of salmon crisps and blackens.
Submitted by: Robert Lopez, Principal
6. Remove from the fire and allow to rest for about 10 minutes.
7. Serve with a side dish of choice and enjoy!
School: P256Q
Tips Note that all ingredient portions and cooking times are subject to individual taste
Return to Table of Contents 49
Simple Mac & Cheese
Preparation 1. Boil macaroni for about 8-9 minutes and drain. 2. While macaroni is boiling, melt butter in a microwave or saucepan until dissolved. 3. Crack an egg and beat until yolk and white are nicely blended. 4. In a bowl mix macaroni, egg mixture, butter, salt and pepper.
Ingredients ● ● ● ● ● ● ● ●
2 1/2 cups of macaroni Milk 3 cups of Cheddar Cheese 3 cups of Sharp Cheddar Cheese 1/2 a cup of Butter Salt Pepper 1 egg
Submitted by: Dr. William Cooper, Director of Continuous Improvement Organization: District 27 Superintendent’s Office Recipe credit: My Momma
5. Then add 3 cups of cheddar and sharp cheese to the bowl. 6.
Mix cheese into the mixture. Pour mixture into a pan. Level top off. Pour milk on top making sure it is almost submerged.
7. Place in the oven for 45 min. at 400 degrees. 8. Remove from the oven and let cool for 10 min.
Return to Table of Contents 50
Simple Maple Salmon
Preparation 1. Soak salmon fillets in lemon juice from freshly squeezed lemons and 2 cups of water. 2. Soak for 10 minutes. 3. In the meantime, mix together maple syrup, honey, soy sauce, onion, and garlic, salt, and pepper.
4. Rinse off salmon and place in a ziplock bag with mixture. Allow salmon to marinate for about 20 minutes. 5.
Ingredients ● ● ● ● ● ●
2 lbs of salmon filets Lemons 1 cup of maple syrup 1/2 cup of honey 3/4 of soy sauce, salt, pepper finely chopped garlic and onion
In the meantime heat the oven to 400 degrees.
6. After about 20 minutes, deposit all contents of the ziplock bag into a baking dish. 7. Place in the oven for 20-25 minutes. 8. Take out salmon and let it cool for 10 minutes.
Submitted by: Dr. William Cooper, Director of Continuous Improvement Organization: District 27 Superintendent’s Office
Return to Table of Contents 51
Slow Cooker Pulled Pork
Ingredients ●
1 tablespoon paprika
●
1 teaspoon salt
●
1 teaspoon cumin
●
1 teaspoon sage
●
1 teaspoon garlic powder
●
1 teaspoon packed brown sugar
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1 boneless pork shoulder roast (2 - 3 lb.)
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¼ cup water
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1 cup barbecue sauce of your choice
Preparation Submitted by: Helen DeSario, Principal School: P.S.66
1. Stir together the dry ingredients in a small bowl. 2. Spray your slow cooker with oil. Message the spice mixture on the pork. Place the pork in the slow cooker. Pour water on the side of the pork. 3. Cook on low heat for 7 to 8 hours. 4. Let pork stand until cool enough to handle. Use forks to shred the pork. 5. Discard liquid in the slow cooker. Return shredded pork to slow cooker; stir in barbecue sauce. Cook on a high heat setting for 15 - 20 minutes. 6. Enjoy!
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Teresa’s Balsamic Chicken
Preparation 1. Place chicken in a quart sized baking dish or large bowl. 2. In a separate bowl, whisk together the olive oil, balsamic vinegar, herb(s), garlic powder (or crushed garlic) salt and pepper. 3. Add the drizzles of honey if using it. 4. Pour the marinade over your chicken and make sure the chicken is covered by the marinade, You can add more Balsamic vinegar or Olive oil if needed. 5. Let the chicken marinate for 10 - 15 minutes. 6. Prepare a hot skillet over medium heat. 7. Once the skillet is hot, add the chicken in a single layer.
Ingredients ●
Chicken Thighs/ Breasts (skinless and boneless)
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Balsamic Vinegar - enough to cover the chicken (about 1/4 cup or about 4 tablespoons)
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Your choice of herb (I like Rosemary) or herb blend you prefer.
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salt - to taste
●
pepper - to taste
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garlic powder or fresh crushed garlic to taste
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olive oil - eyeball it (a few swirls)
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*Honey if desired. (a few drizzles)
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chopped scallions for garnish
Tips This recipe is super easy and I rarely use measurements for it; even the marinade does not have to be prepared first.
8. Slowly drizzle the remaining marinade over the chicken. 9. Let the chicken cook for a few minutes. The marinade will slowly become a glaze in the pan. 10. Turn chicken over once the bottom is caramelized and cooked through. BE PATIENT. It will take some time for the caramelization and glazing to occur. Adjust to a lower heat setting if needed. 11. Eventually, the marinade will completely caramelize and become a glaze. There will be no liquid left. 12. The chicken is done once both sides are cooked through with a beautiful crust. Be careful not to overcook.
13. Remove from the pan and serve with rice and a vegetable or a salad. Submitted by: Teresa Cantante, Family Support Coordinator Organization: District 27 Superintendent’s Office Return to Table of Contents 53
White Bean and Tomato Ragu with Rice
Ingredients ●
3/4 c uncooked onion (chopped)
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1/2 tsp salt
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1/4 tsp black pepper
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2 medium garlic cloves (minced)
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3/4 c canned diced tomatoes
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15 oz canned cannellini beans, rinsed and drained (or 1 1/4 c cooked beans)
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2 tbsp fresh basil, chopped
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2 c cooked rice
Preparation 1. Coat a medium nonstick skillet with cooking spray; set over medium heat. Add onion, salt and pepper; cook, stirring often, until softened, 7-10 minutes.
Submitted by: Heather Lorenz, Principal School: P.S./M.S. 47
Recipe credit: Weight Watchers
2. Add garlic; cook, stirring, 1 minute. 3. Stir in tomatoes and beans; cover and simmer for flavors to meld, 5 minutes (add water to pan if it seems dry). Stir in basil; serve over 1/2 c rice.
Tips Serving size: ½ c over 1/2 c rice Prep time: About 14 minutes Cook time: About 16 minutes
Serves 4 Complements
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Bitter Melon Juice
Preparation 1. Wash the bitter melon and remove the seeds. 2. Juice the lemon and remove the seeds. Leave the lemon pulp.
3. Peel, wash and grate or blend the ginger. Ginger can be cut in small pieces if you have a blender.
4. Add bitter melon, ginger, lemon juice and one quart of water to the blender and blend until perfectly smooth.
Ingredients
5. Add water based on the consistency that you like. 6. Sweeten with honey to taste.
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Five or six large ripe bitter melon
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Honey
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Ginger
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5 0r 6 Lemons
Tips
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2 Quart and 1 pint of water
Bitterish but great!
Submitted by: Marlene D. Wilks, Executive Director Organization: Queens South Borough Citywide Office (QSBCO)
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Gardenia’s Papas Criollas
Ingredients ●
2lbs of tiny white skinned potatoes
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Fine sea or kosher salt
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Olive oil
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1/2 cup of sofrito
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8ounce can of spanish style tomato sauce
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1/2 cup chopped fresh cilantro.
Preparation 1. Mix all ingredients together. 2. Start a pan with some oil till it sizzles.
Submitted by: Tatiana Rios, Paraprofessional School: P.S. 51
Recipe credit: My mom’s recipe
3. Throw everything together till brown and crisp. 4. Then you have delicious “Gardenia’s Papas Criollas.”
Tips Tastes better when extra crispy
Return to Table of Contents 57
Quinoa For A Cold Night
Ingredients ●
1 cup quinoa uncooked
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2 cups water
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1 large onion
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1 large red, or yellow pepper
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Salt & pepper
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Mushrooms
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Olive oil
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Dried cranberries or the equivalent
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Vermouth* optional
Preparation Submitted by: Sharon-Ivy Green, Teacher School: P.S. 51
Tips This could be a side dish, or add roasted vegetables, and you have a meal!
1. Cover the bottom of a large saucepan with oil. 2. Dice onions and mushrooms and peppers and add to oil. Brown stirring often. 3. Deglaze pan with vermouth, water, sherry, or wine. 4. When veggies are beginning to brown, add 1-cup quinoa and just less than 2 cups of water. 5. Cover and cook for 10-15 minutes, Monitor for doneness so it does not stick. 6. Note: The vegetables will add a bit of liquid to the quinoa while cooking. Usually you would add 2 cups of water; here you add less because of the vegetable liquid in the pan before adding the quinoa. This is why you must monitor the cooking times and check for doneness. (Little rings around the grain appear and it is firm but not crunchy. 7. Serve with a handful of dried cranberries mixed in 5 minutes before serving.
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Rainbow Fruit Skewers
Ingredients ●
Grapes - Purple & Green
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Strawberries
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Blueberries
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Oranges - sliced or segmented
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Bananas - sliced
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Kiwi - sliced
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Skewers - you can also use popsicle sticks, toothpicks, cake pop sticks
Watch Ms. Cross Making Rainbow Fruit Skewers with Students Submitted by: Danielle Cross, Assistant Principal School: P.S. 63
Tips You can use any fruit that you have available in your home. Have fun making different patterns!
Preparation 1. Thread the purple grape on the skewer. 2. Thread the blueberry on the skewer. 3. Thread the green grape on the skewer. 4. Thread the kiwi on the skewer. 5. Thread the banana on the skewer. 6. Thread the orange on the skewer. 7. Thread the strawberry on the skewer. 8. Repeat with as many sticks as you need to make a rainbow. Return to Table of Contents 59
Sugar Coated Pecans
Ingredients
Submitted by: Tracie Sullivan, Teacher School: M.S. 297
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2 egg whites
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1 tablespoon vanilla
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1 pound pecan halves
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1 cup white sugar
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3/4 teaspoon salt
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1 tablespoon ground cinnamon
Preparation 1. Preheat the oven to 250°. Grease one baking sheet or use a silicone baking mat. 2. In a mixing bowl, whip together the egg white and water until frothy. 3. In a separate small bowl, mix together sugar, salt, and cinnamon. 4. Add pecans to egg whites, stir to coat the nuts evenly. 5. Remove the nuts, and toss them in the sugar mixture until coated. 6. Spread the nuts out on the prepared baking sheet. 7. Bake at 250 degrees F (120 degrees C) for 1 hour. 8. Stir every 15 minutes.
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Ana's Home made Dulce de Leche
Ingredients ●
2 or 3 cups of sugar (depending how sweet you want it)
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1/5 gal of milk
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4 cinnamon sticks
Preparation 1. Bring milk to a boil. 2. Pour 2 cups of sugar in and 4 cinnamon sticks. 3. Stir until it becomes creamy. 30-40min. 4. Simple and sweet!
Submitted by: Ana Torres-Almonte, Teacher
School: M.S./H.S. 323 Scholars’ Academy
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Brownie Chip Cookies
Ingredients
●
1 pkg chewy fudge brownie mix (family style)
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2 eggs
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¼ cup of vegetable oil
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6 oz. package of chocolate chips
Preparation 1. Preheat the oven to 350°. Grease a cookie sheet or use a silicone baking mat. 2. Submitted by: Tracie Sullivan , Teacher
3. Add chocolate chips. Drop by a rounded teaspoon 2 inches apart on the cookie sheet.
School: M.S. 297
Tip Makes about 3 dozen.
In a large bowl, combine brownie mix, eggs and oil. Stir by hand to blend. The mixture should be difficult to stir.
4. Bake for 10-12 minutes. Cookies will be soft to touch.
Return to Table of Contents 63
Chocolate Chip Cookies
Ingredients
Submitted by: Lora Cerrato, Teacher
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4 1/2 cups all purpose flour
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2 teaspoons baking soda
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2 cups softened butter
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1 1/2 cups packed brown sugar
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1/2 cup white sugar
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2 (3.4 oz) packages instant vanilla pudding mix
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4 eggs
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2 teaspoons vanilla extract
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4 cups semi sweet chocolate chips
Preparation
School: P.S. 253
1. Preheat the oven at 350 degrees.
2. Cream butter, brown sugar and white sugar together.
3. Blend in instant pudding mix. 4. Stir in eggs and vanilla. 5. Blend in flour. 6. Stir in chocolate chips. 7. Bake for 10-12 minutes.
Tips Makes about 70 cookies
Return to Table of Contents 64
Elizabeth’s Ricotta Creme Crepes (French)
Preparation 1. You can add vanilla for a sweeter crepe or keep as is for a savory crepe with cheese, eggs and ham. For this recipe I like as is. 2. Blend all ingredients together until smooth and thin. Scrape the sides of the mixing bowl. Try to get out most flour lumps. 3. In a crepe pan or 8 to 9” frying pan melt a teaspoon of butter. When it browns pour 1/4 cup of mixture in circular motion to shape crepe. Tilt the pan as well to spread mixture before it sets.
Ingredients ●
2/3 cup cold water
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2/3 cup crepe mix
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2 Eggs To make ricotta cream:
●
1/2 cup ricotta
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2 teaspoons of sugar
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Dash of cinnamon
●
Mix together til smooth
4. After about 2-3 minutes flip the crepe and cook on the other side. The more crepes you make the easier it is. You get the hang of it. In your utensil drawer find the just right spatula to flip. If you have a crepe utensil that’s perfect, but I improvise. 5. Fill crepe with ricotta mixture and fold in half and half again. Pour fruit mixture over crepe and sprinkle powdered sugar. 6. Enjoy. Absolutely Delicious!
Tips
●
1/3 cup blueberries
Crepes are amazing with Nutella, strawberries and bananas for dessert. You can top with whipped cream.
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1/3 cup strawberries
I love all berries so whatever you have is fine.
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1/3 cup blackberries
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1/3 cup raspberries
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1 tsp of lemon juice
Submitted by: Elizabeth Orsini Fox, Assistant Principal
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1-2 tsp of sugar
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Cook in a small pot for a few minutes to desired tenderness and juice becomes like a syrup.
To make berry mixture:
School: M.S. 137
Return to Table of Contents 65
Flan
Ingredients ●
1 can of condensed milk
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1 can of evaporated milk
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A pinch of salt
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Half of a cream cheese
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8 eggs, 4 of them just the yolk
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1 teaspoon of vanilla
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4 large tablespoons of sugar
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A tin cookie can
Preparation
Submitted by: Tania Castillo, Paraprofessional School: P.S. 51
Recipe credit: My Grandmother’s recipe
Tips If you’d like you can make this recipe without cream cheese. But it is much creamier with it.
1. Mix all the wet ingredients. The eggs, condensed milk, evaporated milk, vanilla,half the cream cheese, and the pinch of salt. 2. Take a cookie tin can. (Danish cookie can)Take the 4 tablespoons of sugar and put it into the tin can. 3. Turn on your flame to low and begin to melt the sugar. It will turn brown. Keep rotating the can till it covers the can. The sugar candy will become hard. 4. Let it sit for a while and then place the mixed ingredients in the can. 5. Preheat your oven to 350 degrees. 6. Get a pot or container and fill it halfway with water. This is called baño de Maria. 7. Cover the tin can with aluminum foil and the lid if possible. And place it in the baño de Maria. 8. Bake in the oven for 45 minutes to an hour. Check it to ensure the water does not completely evaporate. 9. To know if your flan is done poke it with a toothpick and if it turns out clear, It is ready!
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Granola & Apple Pudding Cup
Ingredients ●
1 Vanilla Pudding Cup
●
3 tsp Granola
●
1/4 Apple
Preparation 1. Open the vanilla pudding cup. 2. Add the 3 tsp of granola. 3. Dice the 1/4 apple and add into the pudding cup. 4. Get a spoon and enjoy!
Tips
Submitted by: John Nolan, Teacher
I love this snack because it is quick and easy to make.
You can add any desired topping to give it variety.
School: P.S. 104
Return to Table of Contents 67
Kulfi (From Pakistan)
Ingredients ●
1 condensed milk can ( 14 oz.)
●
1 evaporated milk can ( 12 fl.oz)
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1 box of frozen cool whip ( 8 oz.)
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1 slice of white bread with corners removed
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1/2 cup of very finely chopped pistachios
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Popsicle molds
Preparation Submitted by: Ms. Sheikh, Teacher School: P.S. 253
Recipe credit: Not sure. It was passed on to me
1. Let the frozen cool whip sit until soft. 2. In a blender add the all the condensed milk, evaporated milk, cool whip and the slice of bread. 3. Blend all the ingredients really well until it looks smooth and well mixed. 4. Pour the mixture in popsicle molds and freeze overnight until hard and frozen. 5. When ready to serve, sprinkle the finely chopped pistachios over the Kulfi and enjoy!
Tips Makes about 15 -20 popsicles. Return to Table of Contents 68
Mitchell's Mint Chocolate Cookies
Preparation 1. In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. 2. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes. 3. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. 4. Combine the flour, baking soda and salt, stir into the chocolate mixture. 5. Cover and refrigerate dough for at least 1 hour.
Ingredients ●
¾ cup butter
●
1 ½ cups brown sugar
●
2 tablespoons water
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2 cups semisweet chocolate chips
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2 eggs
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2 ½ cups all-purpose flour
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1 ¼ teaspoons baking soda
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½ teaspoon salt
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2 packages of Andes mints
Submitted by: Dawn Nieves, Teacher School: P.S. 64
6. Preheat the oven to 350 degrees F. (175 degrees C) 7. Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets. 8. Bake for 8 to 10 minutes in the preheated oven, be careful not to over bake. 9. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer.
Tips For smaller cookies, break mints in half. Return to Table of Contents 69
Neapolitan Struffoli
Preparation 1. Combine flour, lemon zest, orange zest, baking powder, and salt together in a food processor; pulse to combine. Mix eggs and sugar together in a separate bowl; add 1/3 cup olive oil and vanilla extract and beat again. Mix together with flour mixture using hands to knead. 2. Line a baking sheet with parchment paper. Heat frying oil in a deep saucepan over medium heat until the temperature reaches 375 degrees F (190 degrees C), about 5 minutes.
Ingredients
3. Transfer dough to a floured work surface; continue to knead sticky dough with floured hands. Flatten dough into a thin loaf about 10 inches long. Cut long ropes from the loaf, then slice ropes into 1/2-inch pieces and transfer to the prepared baking sheet.
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5 cups gluten-free all-purpose flour (such as King Arthur®)
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1 lemon, zested
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1/2 orange, zested
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1 tablespoon baking powder
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1/2 teaspoon salt
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1/3 cup extra-virgin olive oil
5. Heat honey in a saucepan until warm and fluid, about 1 minute. Pour hot honey over struffoli and toss to coat. Sprinkle with multi-colored sprinkles.
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6 jumbo eggs
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1/2 cup cane sugar
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2 quarts vegetable oil for frying, or as needed
Submitted by: Dawn Emproto, T eacher
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1 tablespoon vanilla extract
●
2 cups honey
Recipe credit: Francis Emproto
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1/4 cup multi-colored sprinkles, or more to taste
4. Fry dough pieces in batches in the hot oil until golden brown, about 2 minutes. Transfer to a plate lined with paper towels.
School: P.S. 64
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Pumpkin Bread
Ingredients ●
Preparing Pumpkin: Take the whole pumpkin, wash and cut in Half. Scoop out seeds. Cut into pieces and boil until soft. Once cooled, peel and put through the grated part of a food processor. Combine:
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4 eggs
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1 cup Corn Oil
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3 Cups sugar
●
2/3 cups of Water In a separate bowl:
Submitted by: Melissa Compson, Principal School: P.S. 316
Recipe credit: Barbara Luciano, Parent Coordinator
3 1/2 Cup Flour
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2 tsp Baking Soda
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1 Tsp Baking Powder
●
2 Tsp Salt
●
1 Tsp Nutmeg
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1 Tsp Allspice
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1 Tsp Cinnamon
●
1/2 Tsp. Cloves
Preparation
Tips Freezes Well. You can also use canned pumpkin!
●
1. Add dry ingredients to wet ingredients. Then add 2 Cups of Pumpkin. 2. Fill loaf pans 1/2 full. Makes about 5 Loaves. Bake 1 Hour at 350 Degrees. 3. Enjoy!
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Pumpkin Chocolate Chip Cookies
Ingredients ●
1 15 oz. can of pumpkin
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1 15 oz. box of white cake mix
●
1 12 oz. bag of semi-sweet chocolate chips
Preparation 1. Preheat the oven to 350 degrees and grease a cookie sheet. 2.
In a large bowl, mix together the cake mix and pumpkin.
3. Stir in the chocolate chips. You can add as many or as few as you wish, but I tend to use the entire bag.
Submitted by: Michael Potwardski, P rincipal School: M.S. 226
Recipe credit: My sister
4. Spoon the mixture onto the cookie sheet. These cookies will generally retain their shape, so you should flatten them a bit into a "cookie shape." 5. Bake for approximately 25 minutes. 6. Remove from the oven to cool.
Tips The consistency should be similar to a piece of cake. Return to Table of Contents 72
Raspberry Cookies
Ingredients
Submitted by: Christine Belmont, Paraprofessional School: P.S. 90
Recipe credit: My mom - Marilyn Belmont
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1 cup of sugar
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½ Pound of butter
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½ Pound of crisco shortening
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6 Cups of flour
●
1 Tablespoon of vanilla extract
●
3 Eggs
●
Raspberry Preserves
Preparation 1. Mix sugar, crisco shortening, butter, and vanilla extract. Mix well. 2. Now add the flour, mixing well - using your hands. 3. When done you add the eggs and mix well again with your hands. If you have a Kitchenaid mixer you can use that very slowly. 4. Roll the cookie dough out on wax paper or a flat surface with a rolling pin. 5. Use any cookie cutter shape you like. 6. Put parchment paper down on your cookie sheets. 7. Put cut out cookies on top of the parchment paper. 8. Bake at 350 degrees. Bake cookies until golden. 9. Let cookies cool down. 10. Take a jar of raspberry preserves and put preserves on one side of the cookie and then put on the top of the cookie. Enjoy!
Return to Table of Contents 73
Super-Easy Apple Caramel Toffee Dip
Ingredients ●
2 bars softened cream cheese
●
1/4- 1/2 c brown sugar - depending on how sweet you want it
●
1 bag of Heath toffee bits, container/ jar of thick caramel sauce- the one meant for caramel apples
●
5-6 green apples
Preparation 1. Combine cream cheese, brown sugar and 3/4 bag of toffee bits in a large mixing bowl. 2. Mix thoroughly with a spoon. Not an electric mixer- too thick. 3. Form into a mound in a tray or dish.
4. Warm caramel sauce in the microwave according to package directions. 5. Pour over top of the mound.
Submitted by: Blythe Worster, Teacher
6. Sprinkle mound with remaining toffee bits.
Recipe credit: Stole it from a baby shower in Buffalo
7. Cut apples into slices. Arrange slices around the edge of the mound for dipping.
School: M.S./H.S. 323 Scholars’ Academy
8. Dip. Eat. Enjoy! Return to Table of Contents 74
The Best Hamantaschen Cookies
Ingredients ●
2 cups sifted flour
●
2 tsp baking powder
●
1/2 tsp salt
●
1/2 cup butter or margarine
●
1 cup sugar
●
1 egg
●
2 tbsp milk or water
●
1 tsp vanilla extract
●
Pie Filling - Any flavor you like
Preparation 1. In a large bowl, mix and sift flour, baking powder and salt. 2.
In a stand mixer, cream together butter and sugar.
3. Add egg and vanilla to butter and sugar once it is creamed.
Submitted by: Heather Lorenz, Principal School: P.S./M.S. 47
Recipe credit: Robin Golub
4. Add dry ingredients alternately with milk/water. 5. Take dough and chill in the refrigerator for at least 1 hour. The longer it chills the easier it will be to work with. 6. Preheat the oven to 375 degrees. 7. Flour a large working surface. Roll out the dough to 1/4 inch thickness. Cut into circles. About 2 inches, use either large biscuit cutters or a large drinking glass. 8. Place a small dollop of filling into the center of the circle. Draw up sides to form a triangle and place on an ungreased baking sheet. 9. Bake for about 10-15 minutes. Check after about 10 minutes to see how they are baking. They are done when they are lightly browned at the edges. Cool on a baking rack. Return to Table of Contents 75
Tiramisu
Preparation 1. Combine egg yolks and sugar in the top of a double boiler, over boiling water using a whisk to mix. 2. Reduce heat to low, and cook for about 10 minutes, stirring constantly with a wire whisk. This is your sabayon, remove from the heat and continue to whip yolks until thick and lemon colored. 3. Allow to cool briefly before mixing in mascarpone. 4. Add mascarpone to whipped yolks, mix until well combined.
Ingredients ●
6 large egg yolks
●
1 cup sugar
●
1 1/4 cup mascarpone cheese (room temperature)
●
1 3/4 cup heavy whipping cream
●
2 seven oz packages Italian Lady Fingers (Savoiardi style)
●
1 cup cold espresso (or strong coffee)
●
1 ounce unsweetened cocoa (for dusting)
Tips Popular in Italy and the word "tiramisu" that translates to "pick me up," I hope this sweet treat "picks you up" during this difficult time! Submitted by: Linda Iadevaia, Assistant Principal School: P.S./M.S 124
Recipe credit: My mother (Teresa) has been making this special dessert for many years, but she does not have it written down and does it by "eye.”
5. In a separate bowl, using an electric mixer whip cream to stiff peaks. Hand mixer or stand mixer is fine. 6. Gently fold the whipped cream in the mascarpone sabayon mixture and set aside. The mascarpone does not have to be at room temperature, but it will help it mix in easier if it is. Take it out of the refrigerator as you gather ingredients to make the recipe. 7. Dip the ladyfingers into the cold espresso just enough to get them wet, do not soak them. 8. Arrange ladyfingers in the bottom of a 9-inch square baking dish or any container similarly sized. 9. Spoon half the mascarpone cream filling over the ladyfingers. 10. Repeat the process with another layer of ladyfingers. 11. Add another layer of mascarpone cream filling. 12. Refrigerate at least 4 hours. Overnight is best. 13. Dust with cocoa before serving. 14. I hope that this delicious sweet treat "picks you up" during this difficult time.
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District 27’s Why Behind The Cookbook “Necessity is the mother of invention” - Plato During the 2020 COVID-19 Pandemic, educators and leaders worked from home and took care of their families as scholars engaged in remote learning with their parents and guardians. We know that these months have been extremely difficult personally and professionally. We thank everyone for your tremendous patience, flexibility, understanding and dedication during this time. In the spirit of bringing everyone together and uplifting our energies, we decided to create a family cookbook. Our goal is to cook some of these palate-pleasing recipes and deliver them to our food service staff and first responders across our district. We hope you and your families enjoy! District 27 Contact Information
Contact Us: District Website: www.district27nyc.org Educators Page: http://www.district27nyc.org/foreducators.html Students Page: http://www.district27nyc.org/students.html Families Page: http://www.district27nyc.org/families.html District Email: District27@schools.nyc.gov District Twitter: @District27NYC
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Thank You To All of Our District 27 Student Cover Submissions!
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Thank You To All of Our District 27 Student Cover Submissions!
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