Recipes From Home

RECIPES FROM HOME

A collection of recipes submitted by UConn Students and Parents

Recipes & Artists in order of appearance

Recipes From Home

In 2006, Dining Services created the “Recipes from Home” program for UConn parents and their students. Started as a way for students to enjoy their favorite meals from home, away from home, we were, quite frankly, astounded at the response. Not only did we receive hundreds of recipes but a press release we wrote about the program went national. Associated Press picked up the story and all over the nation, other universities and colleges touted their own “Recipes from Home” programs.

Guacamole - David Pereira Vegetarian Rice Balls - Hayato Jin Kawai Cheesy Potatoes - Kelsey McKissick

What Exactly is Our “Recipes from Home” Program?

Puerto Rican Rice & Beans - Carey Garneau

Simply put, we ask parents of UConn students to send in a favorite recipe or two that their son or daughter enjoyed while growing up - a recipe that brings back good memories, good family times.

As the recipes come in, a culinary team made up of Dining Services chefs picks recipes that look interesting, creative and tasty. Chefs then prepare the recipes and serve them in our dining units.

Students taste the foods, fill out comment cards and the recipes with the most positive reviews are placed on our menu cycles and served at our eight residential dining units.

Our First Illustrated Cookbook!

We are very excited about this first creative collaboration between Dining Services and the UConn School of Fine Arts! We have assembled a collection of 23 recipes from parents of UConn students.

The recipes have been illustrated by art students in Cora Lynn Deibler and Alison Paul’s illustration classes. Mary Banas’s design students designed the layout of this book. We hope you enjoy this inspirational collaboration of recipes and art.

Gail Zang Merrill, Publicity/Marketing Manager University of Connecticut Department of Dining Services gail.merrill@uconn.edu

Dad's Famous Albanian Chicken Wings - Jacob Morgan Gnocchi Soup with Sausage - Dylan Fedora Mateo’s Salad - Don Virgillio Greek Sandwich - David Cadario

Very Special Thanks to.....

Cora Lynn Deibler, Alison Paul and Mary Banas, the wonderful professors and instructors with the University of Connecticut School of Fine Arts who embraced this collaboration wholeheartedly.

Chubby Burritos - Emily Blank Baked Chicken Reuben - Erin Breton Vegetarian Black Bean Burger - Hunter French Zucchini Pie - Tyler Heckman

All the art students who contributed their creativity in such an inspirational way.

Farfalle with Tomato Alfredo - Michelle Penney

The UConn parents who shared, and continue to share, their favorite recipes from home. You help us make dining at UConn a home away from home for students!

Shrimp Congelia - Joseph Cardoso Fichman Mustard Baked Chicken - Emily Campbell Chicken Jambalaya - Nico Spuches Brisket of Beef Extraordinaire - Sunny Capasso Cold Raspberry Soup - Amanda Pokorny Gluten Free Chocolate Chip Cookies - Vinnie Spinelli Frosted Anise Cookies - Sara Blaisdell Apple Crisp - Sarah Rawlinson Double Chocolate Mocha Trifle - Elizabeth Mainstruck

Copyright 2014 UConn Department of Dining Services All rights reserved, including the right of reproduction in whole or part in any form. Conceived, designed and illustrated by UConn’s Department of Dining Services and UConn’s School of Fine Arts.

Double Chocolate Mint Dessert - Haley Taylor

INGREDIENTS

INSTRUCTIONS

2 Avocados

Mash avocados until desired consistency.

1 ½ Tablespoons Mayonnaise

Then add mayo, chili powder, onion powder and lime juice.

1 teaspoon Chili Powder

Mix well until blended.

¼ teaspoon Onion Powder Sprinkle some chili powder on top for color.

1 Tablespoon fresh squeezed lime juice

INSTRUCTIONS Start with 2 cups cooked, cold (left-over is good!) white rice (or mixed with River rice to taste).

Add one egg, ½ cup grated parmesan cheese and mix until sticky.

If mixture is too wet, add unflavored Progresso bread crumbs (not more than 4 or 5 tablespoons) until sticky enough to form into balls, like snowballs.

Form a ball in your hand about the size of a snowball.

Pierce a hole with one finger and place in the center of the ball a small block of mozzarella cheese (equal to approx. 2 tablespoons).

Close up the hole and roll the whole ball in more bread crumbs.

Fry in vegetable oil until golden brown, crisp.

Turn gently so the balls do not break.

Serve piping hot. These can be served plain as a side dish or are delicious drizzled with marinara sauce.

Combine potatoes, butter, onion, salt and pepper in bowl, and mix well.

Add soup, sour cream and cheese;; mix well.

Pour into greased 13x9 inch baking dish. Bake at 350 degrees for 45 minutes.

INGREDIENTS 4 cans red kidney beans (small cans) 2 chopped garlic gloves 1 finely chopped onion 4 Tablespoons chopped olives (green olives stuffed with pimientos) 2 Tablespoons capers 4 Tablespoons tomato sauce Olive oil 2 packets of Sazon made by Goya (readily available in the international aisle of all supermarkets)

INSTRUCTIONS SautĂŠ onions and garlic in olive oil. When onions are translucent, add the rest of the ingredients.

After emptying the cans of beans, fill each one with about â…› cup of water, stirring around to get all the flavor and beans. Then use the back of a spoon to blend some of the beans into the water to thicken up the beans.

Simmer on low heat, covered for about an hour.

Taste. If too bland, add another package of Sazon Goya.

Serve over white long-grained rice.

Preheat oven to 375 degrees.

1 large package of chicken wings

Spread the chicken wings side by side on a flat cookie tray (tray should have edges to keep the juices in).

1 12oz bottle Italian dressing

Gently squirt Italian dressing on top of the wings to get them wet. Lightly sprinkle lemon juice on top.

2 Tablespoons lemon juice

Gently sprinkle Cajun seasoning onto the wings, then garlic powder, salt, pepper and paprika. Cook the wings for 60 minutes – the top of the wings will have a beautiful brown color.

Take wings out of the oven and carefully flip them over with a spatula. If necessary, drain any overly excessive juices from the tray (you don’t want the wings to get mushy).

3 Tablespoons Cajun seasoning

2 Tablespoons garlic powder

Re-coat the wings by sprinkling on a little more Cajun seasoning, garlic powder, pepper and paprika.

1 Tablespoon salt

Place the tray back into the oven for another 20 – 30 minutes or so.

2 Tablespoons pepper and paprika

INSTRUCTIONS Heat oil in large saucepan; sautĂŠ onion, garlic, and carrot until onion gets soft. Stir in beans, chicken broth, tomatoes and sausage.

Bring to a boil.

Add frozen gnocchi and return to a boil.

Reduce heat and cook until pasta is done (see package directions).

Salt and pepper to taste.

Serve with Parmesan cheese.

INGREDIENTS

INSTRUCTIONS

1  cup  roasted  red  peppers,  diced

Toss  all  ingredients  together. Â

! ( $

Dress  lightly  with  an  Italian  dressing    made  with  Balsamic  Vinegar.

 1  head  of  iceberg  lettuce,  chopped

4  tomatoes,  diced 2  seedless  cucumbers,  diced ½  cup  green  olives ½  cup  Greek  Kalamata  olives Add  2  cups  protein,  shrimp  or  turkey    or  grilled  chicken,  etc. Â

Heat olive oil on skillet and add onion, pepper, and garlic.

Cook over moderate heat, stirring occasionally until onion has softened, about 5 minutes.

Add chicken and cook until no longer pink, 4–5 minutes.

Add tomatoes, basil, and olives.

Cook 1 minute.

Remove from heat, stir in cheese and spoon into warmed pita breads.

INSTRUCTIONS Mix together taco mix, oil and lime juice.

Marinate chicken in mixture for 20–30 minutes.

Grill until done and slice into strips.

In skillet, heat extra oil.

Add pepper strips and onion and sautĂŠ 5 minutes.

Add corn and black beans; cook 5 minutes more.

Spray large baking dish with Pam. On tortilla, layer: cheese, chicken, corn mixture.

Wrap and place seam side down in baking dish.

Bake 10 minutes at 450 degrees.

Serve with salsa, sour cream and guacamole.

INGREDIENTS

INSTRUCTIONS

Cookies Cookies  2  sticks  of  soy  margarine

Cookies Preheat  oven   Preheat  oven  to  400  degrees.  to  325  degrees. Â

1  cup  sugar Soy  substitute  for  3  eggs 1  teaspoon  anise ! ) !

4  teaspoons  baking  powder

Cream  margarine  and  sugar  together.  Place  chicken  in  single   layer  in  greased  baking  pan.  Add  egg  substitute  and  anise  and  mix  well.  Sprinkle  with  salt  and  pepper.  Add  dry  ingredients  and  milk  and  mix  well.

Ÿ  cup  soy  milk

Spoon  sauerkraut   Roll  1  teaspoon  of  dough  in  hands  to  form  over  chicken   $ # ) !

Frosting Frosting  Confectionery  sugar

Then  sprinkle  with  cheese.  Place  on  ungreased  cookie  sheet. Â

1  teaspoon  anise

Pour  dressing  evenly   Bake  8-­10  minutes.  over  the  top. Â

Soy  milk

Cool  on  cooling  racks.  When  completely  Cover  pan  with   cool,  frost  (you  can  add  sprinkles  while   the  cool,  frost  (you  can  add  sprinkles  while  the  aluminum  foil.  # Bake  about  1½  hours   or  until  chicken   is  tender.

Frosting

Mix  1  teaspoon  anise  with  3  cups  of  confectionery  sugar  and  enough  soy  milk   to  make  it  a  spreadable  consistency.  To  frost,  roll  the  cooled  cookie  top  in  the  frosting  and  let  set  on  cooling  racks.

INSTRUCTIONS Mash 1 can black beans.

Add ¼ cup chopped onion. ⅓ cup whole kernel corn. ¼ cup chunky salsa.

1 garlic clove minced.

Salt and pepper and parsley to taste.

Add ½ cup bread crumbs.

2 egg whites (lightly beaten).

Mix all well.

Form into bean patties.

Cook for 6 to 8 minutes in Pam-sprayed pan until lightly browned.

Serve on whole wheat burger buns.

INGREDIENTS 4 eggs 3 cups of grated zucchini ½ cup of oil ⅓ teaspoon parsley 1 cup Bisquick ⅓ cup of parmesan cheese 1/2 cup of chopped onions Garlic, pepper, salt to taste

INSTRUCTIONS Mix all ingredients together.

Pour in greased dish and bake in 350 degrees oven for 30-40 minutes until brown on top.

INGREDIENTS

INSTRUCTIONS

! %

Cook  pasta  according  to  package  directions.

1  Tablespoon  butter

% # ! ( $ & . !

Meanwhile,  in  large  skillet  over  medium   heat,  melt  butter. Â

½  teaspoon  dried  basil  leaves ½  teaspoon  salt Ÿ  teaspoon  ground  black  pepper

Add  tomatoes  with  juice  and  seasonings;Íž   heat  to  boiling. Â

! - . !

Reduce  heat;Íž  simmer  5  minutes. Â

Add  light  cream;Íž  heat  to  boiling,   stirring  frequently. Â

Remove  from  heat. Â

Stir  in  cheese  until  blended. Â

Toss  hot  pasta  and  sauce.

INGREDIENTS 1 lb. medium sized shrimp, peeled, deveined, and cooked ½ cup mayonnaise ¼ cup ketchup 1 dash Worcestershire sauce ½ teaspoon Tabasco sauce Juice of ½ lemon 1/3 cup parmesan cheese, grated

INSTRUCTIONS Combine mayo, ketchup, both sauces and lemon juice until well blended.

Place shrimp in bottom of pan and cover well with mayo mixture.

Top evenly with parmesan cheese.

Preheat broiler.

Broil cheese until brown.

Great served with garlic bread for dipping sauce.

INSTRUCTIONS Pound the chicken breasts until they are a little flatter.

Place the bread crumbs in a bowl.

Mix the mayonnaise and mustard together in a separate bowl.

Spray a regular baking sheet with a spray of oil or use the Reynold’s Aluminum Release Wrap on the tray.

Dip the pounded boneless chicken breasts (fat trimmed) into the mixture of mayonnaise, and mustard coating the chicken well.

Then place the dipped chicken in the bread crumb mixture and make sure that the entire chicken breast is covered.

Place them on the treated baking sheet. Place the entire tray of 6 chicken breasts in preheated oven–325 degrees for 30–40 minutes.

When removed, the chicken coating should be golden brown with the chicken center moist but not pink.

INGREDIENTS

INSTRUCTIONS

4  Tablespoons  margarine Â

Melt  the  margarine  in  a  heavy   9  or  10  inch  skillet  over  medium  heat. Â

1  cup  uncooked  long  grain  rice  $ - - !

2  cups  cubed  cooked  chicken Â

% ½  cup  medium  or  spicy  salsa Â

% Dash  of  cayenne  pepper  Ÿ  teaspoon  thyme Â

Add  the  rice,  celery,  red  pepper  and  onion  tand  broccoli.  Cook,  uncovered,  stirring  occasionally,   until  the  vegetables  are  just  tender,   about   10  minutes.  Stir  in  chicken,  tomatoes,  chicken  broth,  cayenne  pepper,  salsa  and  simmer  for   25–30  minutes.  Stir  occasionally  until  rice  is  tender.

INSTRUCTIONS Place meat in large baking pan.

Mix last 4 ingredients together and pour over meat.

Cover with foil and bake at 375 degrees until cooked (about 1½–2 hours).

Meat should feel soft if tested with fork.

Uncover and brown.

Take out of gravy and cool before slicing.

Delicious served with extra sauce poured over egg noodles.

Place raspberries, sugar, and yogurt in a food processor and blend.

Pour into large bowl or container.

Add milk and vanilla and mix.

Refrigerate and serve cold.

INGREDIENTS ½ lb. (2 sticks) salted butter 1 cup light brown sugar ¾ cup granulated sugar 2 eggs 1 teaspoon vanilla 2 cups Pamela’s Gluten Free Flour 1 teaspoon baking soda 1 teaspoon salt (optional) 1 ½ cups chocolate chips (semi-sweet, dark, or milk)

INSTRUCTIONS Preheat the oven to 350 degrees.

Line two baking sheets with parchment paper. Sift together onto a piece of waxed paper the flour, the soda, and one half teaspoon of the salt.

In a large bowl, whisk together the butter and the sugar until it is light and pale yellow. Whisk in the eggs one at a time until thoroughly blended. Whisk in the vanilla, and then stir in the flour combination just until it is blended. Stir in the chocolate chips and mix until they are evenly distributed throughout the dough.

Drop the dough by tablespoons full onto the prepared baking sheets.

Bake in the center of the oven until the cookies are golden, about 8 – 10 minutes.

Remove from the oven and let sit on the baking sheets for about 10 minutes to allow the cookies, which are fragile, to firm up, and then slide them onto a cooling rack.

INGREDIENTS

INSTRUCTIONS

Cookies  2  sticks  of  soy  margarine

Cookies Preheat  oven  to  400  degrees. Â

1  cup  sugar Soy  substitute  for  3  eggs 1  teaspoon  anise ! ) !

4  teaspoons  baking  powder

Cream  margarine  and  sugar  together.  Add  egg  substitute  and  anise  and  mix  well.  Add  dry  ingredients  and  milk  and  mix  well.

Ÿ  cup  soy  milk

Roll  1  teaspoon  of  dough  in  hands  to  form  $ # ) !

Frosting  Confectionery  sugar

Place  on  ungreased  cookie  sheet. Â

1  teaspoon  anise

Bake  8–10  minutes. Â

Soy  milk

Cool  on  cooling  racks.  When  completely  cool,  frost  (you  can  add  sprinkles  while   the  #

Frosting Mix  1  teaspoon  anise  with  3  cups  of  confectionery  sugar  and  enough  soy  milk   to  make  it  a  spreadable  consistency.  To  frost,  roll  the  cooled  cookie  top  in  the  frosting  and  let  set  on  cooling  racks.

INGREDIENTS

INSTRUCTIONS

6–8  large  apples    $ " $

Grease  a  9x9  pan.  Peel,  core  and  slice Â

! ) ! !

2  cups  sugar ! ) !

1  stick  butter 1  teaspoon  salt 1  tablespoon  cinnamon

Add  salt  and  cinnamon  and   crumble  together.

Drop  onto  peeled  apples.  Bake  35– 45  minutes  at  350  degrees.  Serve  warm.

INGREDIENTS 1 package brownie mix 1 ¾ cups cold milk 2 pkgs. (3.4 oz.) white chocolate instant pudding ¼ cup warm water 4 teaspoons instant coffee 2 cups Coolwhip (2 small containers) 2 cups Toffee morsels (baking aisle with chocolate morsels)

INSTRUCTIONS Make brownies and cool.

Whisk milk into pudding.

Dissolve instant coffee into warm water and add to pudding mixture.

Mix well. Fold in Coolwhip.

Cut brownies into 1 inch pieces.

In large pan or trifle bowl layer ⅓ brownies, top with pudding mixture add ⅓ toffee bits.

Repeat layers.

INSTRUCTIONS Heat oven to 350 degrees.

Grease rectangular pan, 13x9x2 inches.

In large mixing bowl, beat sugar, butter, eggs, syrup, and flour until smooth. Pour into pan.

Bake 25 – 30 minutes or until top springs back when lightly touched.

(Top may still appear wet).

Cool completely in pan.

Spread Mint Cream Layer on cake (see below). Chill.

Pour Chocolate Topping over dessert (see below). Cover and chill.

In small microwave bowl, melt 6 Tablespoons butter or margarine and 1 cup semi-sweet chocolate chips on high for 1 – 1 ½ minutes or just until chips are melted and mixture is smooth when stirred.