Conrad N. Hilton College of Hotel and Restaurant Management Cookbook
Copyright ©2021 by the author of this book. The book author retains sole copyright to their contributions to this book. All rights reserved. The Family Cookbook Project provided layout designs and graphical elements are copyright Family Cookbook Project, LLC, 2021. This book was created using the FamilyCookbookProject.com software app. The book author retains sole copyright to his or her contributions to this book.
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2021 UH Hilton College Alumni, Faculty, Staff, and Friends’ Cookbook There are cookbooks we buy because of an impressive title, an award winning author, a celebrity chef, or because of an emotional tie to the topic. On the other hand, there are those cookbooks that we don’t have on display because they are quickly worn and tattered due to frequent use. This cookbook, while impressive in terms of the contributors, definitely falls into this latter category. The 2021 UH Hilton College Alumni, Faculty, Staff, and Friends’ Cookbook reflects a variety of cuisines, cooking techniques, and ingredients. It also underscores the diversity of our contributors. In an era when diversity, equity, and inclusion is more important than ever, this variety is impressive! In conclusion, we hope that you enjoy the recipes as much as we enjoyed assembling them. And know this won’t be the Hilton College’s last cookbook!
Contributors Abbigail Payne ('23 TRACC) Agnes DeFranco ('83) Anat, Friend of Hilton College Bernice, Friend of Hilton College Brittany Gill Kirkpatrick ('14) Danee Hui ('22 TRACC) Diana, Friend of Hilton College Friend of Hilton College Gregg Rockett ('86) Jeanette, Friend of Hilton College Jignil Shah ('22 USAC) Katy Mastren ('21 TRACC) Ki-Joon Back Kristy, Friend of Hilton College Linda, Friend of Hilton College Lorie, Friend of Hilton College Madison Fleming ('22 CMAA) Marsha Hendler ('73) Melissa Manske ('05) Mike Pede ('89) Mindy Zheng ('22 TRACC) Nicole Tran ('24 HFTP) Phil McNeal ('21 TRACC) Rus Trebilcox Sharmagne Taylor ('86) Smitty, Friend of Hilton College Sujata Sirsat Tania Beauchamp ('98) Tom, Friend of Hilton College Vanessa Garcia ('21 CMAA) Wendy Evans Zahra Mohammad
Adrienn, Friend of Hilton College Alejandra Romero ('22 TRACC) Ashley Hu ('23 TRACC) Bill Bennett ('72) Charles D. Dorn, CCM ('80) Dennis (Hon. '18) and Julia Reynolds Erin Goodell ('98) Gautam Taneja Jasmin Morua ('21 TRACC) Jennifer Knobloch ('96) Josiah Williams (‘06) Khoa Truong ('21 CMAA) Kim Nguyen ('97) Kyle, Friend of Hilton College Lisa Hopkins Barry, CPCE, CMP Mack Craft ('21 TRACC) Maianh Huynh ('23 TRACC) Mary Dawson ('91 and '95) Michelle Russen ('22) Mike, Friend of Hilton College Natalie Turcios ('23 TRACC) Patty Godfrey ('89) Quincy Reynolds ('20) Shannon Ralph ('20 CMAA) Simone Doudna Steve Cunningham Sze Nga Tsang ('21 HFTP) Tobias Cronstrom ('21 TRACC) Tony Vallone - Tony's Restaurant Wanda, Friend of Hilton College Wendy Gary
Table of Contents
Appetizers & Beverages .............................................9 Desserts & Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Main Courses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 Sides & Sauces. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89 Soups, Stews.& . .Salads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103 Index of Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 117
Recipe Symbol Key Award Winner BBQ Cocktail Favorite Favourite Gluten Free Instant Pot Kid Friendly Slow Cooker Time Saver
SPICE GUIDE Keep spices in tightly covered containers, in a cool dry place. After about a year, spices tend to lose flavor so more may be needed for seasonings. Overheating can cause spices to turn bitter. During lengthy cooking, add spices during the last half hour of cooking time. Usually 1 teaspoon of dried herb equals 1 tablespoon of fresh. ALLSPICE:
A blend of cinnamon, cloves and nutmeg. Meat dishes, egg dishes, fish, gravies, pickles, relishes, tomato sauce, fruit preserves.
BASIL:
Pungent, sweet aroma. Broiled and roasted meats and poultry, fish, egg dishes, soups, vegetables, tomato dishes, pasta, dressings, sauces.
BAY LEAF:
Strong flavor. Stews, soups, vegetables, pickles, gravies, sauces, marinades.
CAYENNE:
Red pepper, very hot. Meats, seafoods, egg and cheese dishes, soups, sauces, dips, spreads, French dressing.
CHILI POWDER:
Hot, peppery blend of herbs and spices. Spanish or Mexican dishes, bean and rice dishes, barbeque and cocktail sauces, spreads, dressings, dips, egg dishes, vegetables.
CINNAMON:
Sweet, spicy aroma. Breads, cookies, cakes, desserts, pastries, beverages, sauces, vegetables.
CLOVES:
Strong, spicy-sweet aroma. Pork and lamb dishes, barbeque sauce, pickles, relishes, fruits, breads, cakes, cookies, desserts.
CUMIN:
Strong, slightly bitter, lemon flavor. Spanish, Mexican and Eastern dishes, stews, pickles, tomato dishes.
CURRY:
A blend of many spices; warm and sharp to hot and spicy. Meat, seafood, egg and cheese dishes, soups, sauces, seafood, salads, dips.
DILL SEED:
Mild, slight caraway-like flavor. Meats, poultry, fish, seafood, stews, soups, salads, sauces, dressings, dips, pickles, breads, egg dishes.
GINGER:
Pleasant odor, pungent taste. Oriental dishes, meats, vegetables, fruits, salad dressings, pickles, jams, marinades, breads, desserts.
MARJORAM:
Spicy, sweet aroma. Roasted meats and poultry, fish and seafood, egg dishes, stews and casseroles, soups, vegetables, salads, gravies.
MUSTARD:
Pungent taste. Pickles, relishes, salad dressings, sauces, dips, egg dishes, marinades, pork and ham, corned beef.
NUTMEG:
Warm, sweet, spicy flavor. Vegetables, egg dishes, beverages, breads, cookies, cakes, desserts, sauces.
OREGANO:
Strong and aromatic. Italian dishes, pizza and pasta, broiled and roasted meats, fish and seafood, stews and casseroles, egg dishes, tomato sauces, soups, vegetables, salads, salad dressings.
PAPRIKA:
Varies from mild, slightly sweet to hot; adds color to many dishes. Meats, poultry, salad dressings, dips, vegetables, soups and salads.
PARSLEY:
Mild flavor. Brings out the flavor of most non-sweet foods.
ROSEMARY:
Sweet, spicy, pine-like fragrance. Roasted meat and poultry, fish, stews, casseroles, stuffings, salads, breads, egg dishes.
SAGE:
Strong, slightly bitter. Roasted meats and poultry, fish, stuffings, vegetables, cheese dishes, salads, gravies, sauces.
Appetizers & Beverages
Bug Me
Wendy Evans
1 oz. Midori 1 oz. banana liqueur ½ oz. Malibu Rum splash of pineapple juice
Mix all ingredients well and serve over ice.
Witches Brew Martini
Phil McNeal ('21 TRACC)
1 oz. Midori ½ oz. coconut cream ½ oz. St. Germain Elderflower liqueur ½ oz. pineapple juice 1½ oz. vodka
Add all ingredients to a shaker with ice. Shake and strain into martini glass.
Cheese Ball
Friend of Hilton College
5 oz. jar Old English cheese, room temperature 16 oz. cream cheese, softened 3 oz. bleu cheese, grated ¼ tsp. grated onion bread crumbs or walnuts for rolling
Mix cheeses and onion well. Form a ball and roll in bread crumbs or walnuts. Refrigerate and serve with crackers.
Amaretto Infused Cherries
Friend of Hilton College
Amaretto maraschino cherries with stems white dipping chocolate candy sprinkles or colored sugar, optional
Soak cherries in Amaretto for 4 hours. Melt chocolate. Dip half the cherry in chocolate and roll in sugar or candy if you desire. Let dry and enjoy trying to leave some others :-)
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Appetizers & Beverages
Boudin Dip
Friend of Hilton College
3 boudin links 4 oz. sour cream 4 oz. cream cheese, softened Tony's Chachere's to taste
Bake boudin at 375º until casing is brown. Once done, remove from casing and place in a bowl. Add the remaining ingredients and mix well. Serve with blue corn chips.
Wassail
Friend of Hilton College
1 gallon apple cider 1 theater size box of Red Hot candies
Pour cider into crock pot on medium heat. Add candies and slow cook until melted, stirring occasionally. Turn the crock pot off. Serve warm. Personal Notes: Makes a wonderful smell prefect for the holidays and cold months.
Corn Dip
Lorie, Friend of Hilton College
2 cans mexi-corn, drained 1 cup mayo 1 cup sour cream 8 oz. shredded sharp cheddar cheese 3 tsp. diced jalapeños from jar (extra if desired) 1 tsp. salt 2 Tbsp. garlic powder ⅛ cup sugar
Mix all ingredients in a large bowl. Chill until ready to serve. Serve with Fritos.
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Appetizers & Beverages
Margaritas for a Crowd
Melissa Manske ('05)
12 oz. tequila 5 oz. triple sec 3 cans frozen limeade 4⅓ cans water (use the limeade can to measure) 6 oz. lemon juice
Mix all of the above ingredients in gallon pitchers with a lid (for later shaking). Freeze! When ready to serve, allow to partially thaw. Serve with lime and salt - no need for the blender.
Tropical Fruit Mimosa
Phil McNeal ('21 TRACC)
1 kiwi chunk 1 mango chunk ¾ oz. pineapple juice 1 oz. grenadine Champagne or Prosecco
Muddle kiwi chunk, mango chunk, or any other tropical fruit. Add pineapple juice and grenadine to muddled fruit. Add ice and shake then fine strain into a champagne flute. Fill rest with Champagne or Prosecco.
Sausage Cups
Friend of Hilton College
1 lb. sausage (cooked, drained and crumbled) 1 pkg. wonton wrappers 16 oz. colby jack cheese ½ cup ranch dressing
Preheat oven to 350º. Mix sausage, cheese and dressing and set aside. Spray muffin tins with nonstick spray and insert wonton wrappers to form a cup. Bake 5 minutes. Allow cups to cool then fill with sausage mixture and bake for 10 minutes until bubbly. Enjoy!
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Appetizers & Beverages
Fig and Walnut Old Fashioned
Phil McNeal ('21 TRACC)
chopped walnuts, garnish 1 tsp. fig preserve or jam, garnish walnut bitters, to taste ½ oz. fig syrup 2 oz. whiskey
Rim the glass into fig preserve or jam and continue to then dip into chopped walnuts. In a separate pint glass or mixing glass, add fig syrup, whiskey, and dashes of walnut bitters. Add ice and stir. Strain into rimmed glass over a fresh whiskey rock or ice.
Tasty Crackers
Tom, Friend of Hilton College
1 cup canola oil 1 dry ranch packet 1 box club crackers, any size cayenne pepper to taste
I use a large plastic gallon jar. Place crackers in jar, then coat with oil, ranch, and cayenne pepper. Replace the lid. Roll and flip the jar gently as to not break your crackers every 30-60 minutes (or when you remember). When jar is no longer "wet", your crackers are ready. Depending on the cracker size this may take 24 hours.
Cilantro Dip
Friend of Hilton College
1 cup mayo 1 cup sour cream 1 packet dry ranch mix 4-6 jalapeños (seeds optional) 1 bunch of cilantro
Pulverize cilantro and jalapeños together in a food processor or ninja. Add to the bowl with the rest of the ingredients and mix well. Serve with raw veggies or thin tortilla chips. Personal Notes: Option: add mashed avocado to thicken and serve with Fritos scoops.
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Appetizers & Beverages
Mango Lassi
Jignil Shah ('22 USAC)
1 cup plain yogurt ½ cup milk 1 cup cut mango or canned 4 Tbsp. sugar, or to taste mint leaves for garnish
In a blender mix plain yogurt, milk, cut mango, and sugar. Blend until mango pieces are well blended. Pour the drink into your serving glass and garnish with two mint leaves. Number of Servings: 2 cups Prep Time: 10 minutes Personal Notes: This is a lovely drink with your lunch or dinner. Perfect as an evening drink on a hot summer's day.
Mixed Berry Lemon Drop
Phil McNeal ('21 TRACC)
1 strawberry 1 blackberry 1 raspberry 2 oz. vodka ¾ oz. fresh lemon juice ¾ oz. simple syrup ½ oz. orange liqueur 1 lemon peel for garnish
Muddle together strawberry, blackberry, and raspberry. Add vodka, fresh lemon juice, simple syrup and orange liqueur to muddled fruit. Add ice and shake then fine strain into a martini glass. Twist and drop lemon peel into beverage. Personal Notes: Optional - sugar on the rim of glass.
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Appetizers & Beverages
BLT Dip (Minus the L)
Brittany Gill Kirkpatrick ('14)
1 lb. bacon, cooked and dried on a paper towel then chopped 1 cup sour cream 1 cup mayonnaise 1 tomato, seeded and diced (Roma tomatoes are a good size, can get larger if wanted)
Mix all ingredients in a bowl. Chill for 2 hours. Enjoy with tortilla chips or pita chips! *Feel free to substitute store-bought Real Bacon Pieces. The taste won't be lacking and may actually make the dip less greasy. Number of Servings: 10+ Prep Time: 15 minutes Personal Notes: Easiest dip to make for a BBQ, get together or random Saturday night. This dip is always a hit and has people asking "This is delicious!... What's in this?"
Broccoli Cheddar Cheese Fritters
Patty Godfrey ('89)
8 oz. broccoli, cut into small pieces or chopped 1 cup shredded cheddar cheese 2 eggs 2 Tbsp. flour or almond flour 1 tsp. cajun seasoning (or seasoning of your choice) 1 Tbsp. coconut oil (or your favorite oil)
Cut broccoli into small pieces and steam in microwave or steamer. Drain excess water and dry with paper towels. Toss or stir broccoli with the flour and seasoning of your choice to coat. Add the eggs and stir. Add the cheddar cheese and stir. Add oil to a cast iron or non-stick pan over medium heat until hot. Divide the broccoli mixture into small patties and place in pan. Cook on one side for about 2-3 minutes or until cheese on the top begins to melt and the bottom is crusty. Flip and cook the other side.
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Appetizers & Beverages
Barry's Roasted Red Pepper Hummus
Wendy Gary
1 cup roasted red peppers 15 oz. can of chickpeas ¼ cup lemon juice ¼ cup tahini sauce 1 minced garlic clove 2 Tbsp. olive oil ½ tsp. cumin salt to taste
Combine and food process lemon juice and tahini for one minute. Scrape sides of the processor, then process for 30 more seconds. Add olive oil, garlic, cumin, and salt. Blend for 30 seconds, scrape bowl sides, 30 seconds more. In a colander, drain and rinse chickpeas, add to food processor, and process until thick and smooth. Add red peppers and blend. If too thick, add water until you are happy with the consistency. Number of Servings: 8 Prep Time: 10 minutes Personal Notes: Good for up to one week in the refrigerator.
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Appetizers & Beverages
Pico Mole
Kim Nguyen ('97)
1 avocado, diced 2 heirloom tomatoes, cored and diced ¼ cup white onion, minced 3 Tbsp. lemon juice, to taste ¼ cup cilantro, minced 2 Tbsp. fresh or pickled jalapeño, minced salt to taste (Himalayan pink salt preferred)
Mix room temperature avocado and tomatoes with the remaining ingredients. Let marinate 30 minutes before tasting. Serve at room temperature as a side for eggs, chips, or eat as a salad with shrimp or fish. Number of Servings: 8 Prep Time: 1 hr Personal Notes: I made up this recipe when I had it in a Houston restaurant. This recipe is a special version of pico mole that I made up one summer day. I had not eaten avocados or tomatoes in a long time. The key is to use room temperature avocados and tomatoes. The flavor and texture will be affected if refrigerated. I don't measure when I make this recipe and everyone loves it. Be careful as the pico mole gets spicier as the jalapeño seeds infuse.
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Appetizers & Beverages
Skinny Sparkly Paloma
Lisa Hopkins Barry, CPCE, CMP
kosher salt thinly sliced lime wheel thinly sliced grapefruit wheel ice ¼ cup fresh grapefruit juice (preferably ruby red grapefruit) juice of 1 lime (about 1 tablespoon) ¼ cup mescal or tequila of your choice ¼ cup Fresca soda
Pour kosher salt onto a plate. Wet the rim of the glass with a lime wedge (rocks glass works best) and coat rim in salt. Place the lime wheel in front of the grapefruit wheel against one side of the glass and fill it with ice (it will help keep the “in-glass” garnish in place). In a separate glass, combine grapefruit juice, lime juice, and mescal/tequila. Pour (carefully!) into drink glass, and top with Fresca soda. Number of Servings: 1 Prep Time: 10 minutes Personal Notes: A Paloma is a great alternative in the summer to a traditional margarita. I’m not a fan of garnishes on a rim, so I put the garnish in the glass for an extra special presentation. There’s no added sugar, and it’s light and refreshing.
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Appetizers & Beverages
Bennett Christmas Egg Nog
Bill Bennett ('72)
24 eggs, separated 2 cups sugar 1 quart bourbon (VO) 1 pint brandy 1 quart heavy cream 2 quarts whole milk 1 quart vanilla ice cream
Beat the egg yolks and sugar until thick. Add the bourbon and brandy and stir thoroughly. The liquor 'cooks' the eggs. Add the heavy cream and milk and continue whipping. Scoop out the ice cream and pour eggnog mix over. In a separate bowl beat the egg whites until stiff and fold in. Refrigerate if possible for 30 minutes before serving. Sprinkle lightly with nutmeg. This is a drinkable eggnog; not too thick, but speaks with authority. Number of Servings: 30 servings Prep Time: 30 minutes Personal Notes: This recipe was part of our family's Christmas traditions that we have continued over the last seven decades. The recipe originated from Helen Corbitt's Cookbook, page 296, copyright 1957. Great family memories are made with this Christmas drink.
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Appetizers & Beverages
India Tea (Chai)
Sujata Sirsat
1½ cups water 1-2 Tbsp. fresh grated ginger, or to taste approx. 1 Tbsp. loose black tea leaves milk (preferably dairy) optional additions: green cardamom powder or pods sweetener (honey/sugar/no-calorie substitutes) Chai masala (easily available at Indian stores) fresh lemongrass
Heat water in a medium size sauce pan. Add ginger and bring to a boil. Add loose tea leaves and a couple of green cardamom pods and let it boil until you see a deep brown color. Add milk (I personally like very little milk) and boil. At this point turn off the stove and let it rest for a few minutes. Strain into a mug and enjoy with a biscotti or another dunker. Number of Servings: 1 Prep Time: 10 minutes Personal Notes: Indian spiced tea is often made with dried spice ingredients (ginger, cardamom, pepper, etc). Sugar or other sweeteners can also be added to sweeten the beverage. The recipe varies in subtle ways depending on which part of India you are in. I usually blend fresh ginger in some water in a Vitamix, freeze as ice cubes and store in a Ziploc bag in the freezer.
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Appetizers & Beverages
Beer Cheese Dip
Michelle Russen ('22)
3 Tbsp. salted butter 3 Tbsp. corn starch 12 oz. bottle Blue Moon (or other orange-flavored Belgian Beer) ½ cup whole milk 2 cloves garlic, minced 1 Tbsp. Dijon mustard ¼ tsp. Worcestershire sauce 1½ cups colby jack cheese, shredded 1½ cups sharp white cheddar cheese, shredded 1 tsp. hot sauce (I prefer Cholula) ½ tsp. salt (or to taste) ½ tsp. black pepper (or to taste) dash paprika dash cayenne
In a medium sauce pan, melt butter over medium heat. Add corn starch and garlic. Whisk to combine until smooth. Slowly, add milk and beer. Stir to combine. Add Dijon and Worcestershire. Stir constantly until thickened (~5-10 mins.) The mixture is thick enough when it coats the back of a wooden spoon. Remove from heat. Add cheeses, hot sauce, salt and pepper. Stir until well combined. Serve immediately with soft pretzels, crostinis, or toasted bread. Number of Servings: 8 Prep Time: 30 minutes Personal Notes: This does not hold or reheat well, but it is fantastic! Definitely eat it immediately after making, or transfer into a crock-pot or warmer to keep it warm, so it doesn't separate. This is a favorite for Superbowl Sunday every year; we make this last and keep it in a food warmer, so we can graze for a little while.
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MICROWAVE COOKING HINTS To speed cooking and promote even heating, use the following techniques: Stir food during cooking to bring the heated outside parts to the center. Turn food over when microwaving small items like hamburgers or chops, or when defrosting. Rearrange foods or individual items during cooking to promote even heating. Allow standing time to complete the cooking of roasts and baked products. Cover foods to hold in moisture and speed cooking. Arrange foods in a ring or circular shape to allow maximum exposure to microwave energy. Place tender or thin parts in the center and thicker pieces toward the outside. Rotate or move food a quarter or half turn during cooking to allow foods which cook quickly to cook evenly. Select foods or pieces of the same size and shape because small items cook faster than large ones. Food at refrigerator temperature takes longer to cook than food at room temperature. Dense foods take more time to heat than light or porous foods.
Desserts & Breads
Pumpkin Salad
Mike, Friend of Hilton College
1 large can pumpkin 1 large box instant vanilla pudding 1 large carton Cool Whip, thawed 1 Tbsp. cinnamon 10.5 oz. mini marshmallows 1 cup chopped nuts (optional)
Dump all ingredients into a bowl and mix well.
Easy Strawberry Whipped Pie
Kyle, Friend of Hilton College
1 can strawberry pie filling 8 oz. crushed pineapple in juice, drained 16 oz. cool whip, thawed 2 graham cracker crusts
Combine pineapple, strawberry pie filling, and cool whip, mixing well. Divide evenly between the crusts. Cover and place in fridge for 30-60 minutes until set.
Mango Pie
Bernice, Friend of Hilton College
1 can condensed milk 1 pkg. cream cheese 1½ cups diced mango, canned or fresh (not soft) 1 pkg. Knox gelatin ¼ cup water 1 graham cracker crust
Dissolve gelatin in water microwaving for about 5 minutes. Place all ingredients in a blender and pour into pie shell. Refrigerate for 4-5 hours or overnight.
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Desserts & Breads
Belizean Lemon Pie
Wendy Evans
2 traditional frozen pie crusts 2 cans sweetened condensed milk 2 eggs ⅓ cup sugar ¾ cup lemon juice
Preheat oven to 350º. Bake empty crusts for 10 minutes. Place milk, eggs, sugar and juice in bowl and mix well. Pour into pie crusts equally and bake another 15-20 minutes until pie sets, using the toothpick test. Enjoy!
Cinnamon Pecans
Steve Cunningham
1 lb. pecan halves 1 cup sugar 1½ tsp. cinnamon 2 egg whites 2 Tbsp. water
Beat egg whites and water until frothy. Toss in pecans until well coated. Mix sugar and cinnamon in large Ziploc bag. Add pecans and mix well. Pour onto baking sheet. Bake at 300º for 40 minutes, stirring every 10 minutes.
Pecan Truffles
Friend of Hilton College
1 can condensed milk, I prefer La Lechera 1 pkg. Marias cookies, reduced to a fine powder 5.25 oz. chopped pecans sugar/cinnamon mixture truffle paper cups
Mix cookies, milk and pecans by hand until everything is incorporated well. With your hands semi wet, make ½" balls. Roll through cinnamon/sugar mixture on a plate and place in truffle cup. Repeat until finished. Refrigerate for 45 minutes then enjoy.
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Desserts & Breads
Butterfinger Cake
Friend of Hilton College
1 German chocolate cake mix 1 can condensed milk 3-4 butterfingers, crumbled 1 large container of cool whip, thawed
Bake cake as directed and let cool for one hour. Poke holes throughout the cake and pour milk over the cake, smooth and evenly. Let cool a little longer. Spread butterfinger across the cake leaving a bit in the bowl for garnishing. Spread cool whip over the cake evenly. Sprinkle with remaining butterfinger crumbs. Enjoy!
Oreo Cookie Balls
Friend of Hilton College
1 pkg. Oreo cookies 6 oz. cream cheese, softened 4 oz. white chocolate almond bark
Add Oreo's to food processor and blend until fine. Add cream cheese to Oreo crumbs and blend until dough like. Chill for 15 minutes then roll into bite-size balls. Chill balls for another 15 minutes. Melt almond bark in microwave. Dip chilled balls using a fork so chocolate can "drip off". Set covered balls on wax paper and let set approximately 30 minutes.
Granny's Chocolate Pie
Abbigail Payne ('23 TRACC)
½ cup sugar ½ stick butter, melted 3 Tbsp. chocolate powder 2 eggs, beaten 5 oz. can evaporated milk 1 tsp. vanilla 1 pie shell
Preheat over to 325º. Combine sugar and chocolate powder in large bowl. Combine eggs, butter, evaporated milk, and vanilla in separate bowl. Pour wet mixture into dry mixture, and combine well. Pour into pie shell. Bake for 40 minutes.
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Desserts & Breads
Chocolate Lava Cake
Sze Nga Tsang ('21 HFTP)
200g dark chocolate 150g butter 175g icing sugar 3 eggs 2 egg yolks 50g flour
Dark chocolate & butter melt over hot water, & let cool. Whisk eggs, egg yolks & icing sugar until thick & pale. Gradually fold in the chocolate mixture. Sift and fold the flour into the mixture. Fill 80% full with the batter & bake at 356º for 10-15 mins. Serve warm with vanilla or chocolate ice cream.
Vanilla & Honey Avocado Pudding
Madison Fleming ('22 CMAA)
1 ripe avocado 2-3 Tbsp. raw honey 1½ tsp. vanilla 1 tsp. Chia seeds 1 cup almond milk
Place the avocado, honey, vanilla extract and chia seeds in a blender (or food processor). While blending, slowly pour in the almond milk until the pudding reaches a creamy consistency. Divide among ramekins/glasses and refrigerate overnight. Number of Servings: 2
Deenies Banana Bread
Patty Godfrey ('89)
2 cups sugar 1 cup oil 4 eggs 4 cups flour 2 tsp. baking powder 2 tsp. baking soda 1 tsp. salt 6 bananas
Preheat over to 350º. Mix together sugar and oil. In a separate bowl, beat eggs then add to the sugar mixture. In a separate bowl, mix together flour, powder, soda and salt. Add to sugar mixture. Mash bananas and add. Stir well and bake for 35 minutes.
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Desserts & Breads
“Nana” Ann Pede’s Crumb Cake (circa 1966)
Mike Pede ('89)
1½ cups sugar 2 cups flour 1 stick butter little cinnamon/ you can add a little nutmeg 2 Tbsp. baking powder 1 egg, beaten slightly ½ cup warm water
Rub sugar, flour, baking powder, cinnamon, nutmeg & butter together in a bowl & form crumbs. Take out one cup (set aside). Add egg & water. Stir into batter. Pour into greased and floured cake pan. Sprinkle crumbs on top. Bake in 350º oven about 45 minutes for an 8” or 9" pan. (9” pan seems better as it does not make as thick a cake)
Oma's Buttermilk Pie
Jennifer Knobloch ('96)
¼ cup flour 1¾ cups sugar ½ tsp. salt ½ cup melted butter 3 eggs, beaten ½ cup buttermilk 1¼ tsp. vanilla ready made pie crust
Preheat oven to 350º. Mix together flour, sugar, and salt. Add melted butter and eggs and beat slightly. Stir in buttermilk and vanilla. Pour into pie crust and bake for 45-50 minutes. Number of Servings: 6-8 slices Prep Time: 1 hour
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Desserts & Breads
Danish Wedding Cookies
Wendy Gary
½ cup room temperature unsalted butter ⅓ cup packed powdered sugar 1 cup finely chopped pecans or walnuts, toasted ⅛ tsp. salt 1 tsp. vanilla or almond extract (personal preference) 2 cups and 2 Tbsp. all purpose flour
Pre-heat oven to 350º. Mix all ingredients together. Roll into 1" size balls. Place on baking sheet. Bake for 15-25 minutes or until lightly golden brown. Cool for 5 minutes then roll in powdered sugar. Let cool completely. Then toss into powdered sugar second time. Number of Servings: 20-30 cookies Prep Time: 30 minutes
Redwater Brownies
Lorie, Friend of Hilton College
2 sticks margarine, melted 1 small pkg. chocolate chips 1 lb. dark brown sugar 2 slightly beaten eggs 1 tsp. baking powder 1 tsp. vanilla ¼ tsp. baking soda ¼ tsp. salt
Add margarine in a large bowl and let it cool. Add dark brown sugar and mix well. Add eggs and vanilla mixing well. Add flour, baking powder, salt and soda mixing well. Pour into a greased 9x13 pan and sprinkle chocolate chips on top. Bake at 350º for 30-35 minutes. Personal Notes: Redwater is a small one-stop light where I grew up.
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Desserts & Breads
Bird's Nest Cake
Khoa Truong ('21 CMAA)
300g rice flour 45g tapioca flour 1 medium egg, whisked 140g sugar 236g fresh coconut water 1 drop of vanilla 1 pinch of salt
Mix the rice and tapioca flour together. Add the egg and knead the dough. In a separate bowl mix coconut water with sugar until the sugar is dissolved. Whisk in the vanilla extract and salt. Then whisk the coconut water mixture into the dough until it becomes a batter. Let the batter rest for 4-8 hours. Fry a 3oz. drop of batter in a hollowed pan with at least 3 cups of oil at medium heat (375º). Filter the oil each time you fry the cake.
Healthy Peanut Butter Nutter Butter
Nicole Tran ('24 HFTP)
⅔ cup almond flour ½ cup peanut butter ¼ cup maple syrup ½ tsp. baking powder 1 tsp. vanilla
Preheat oven to 350º. Mix together peanut butter, maple syrup and vanilla, then fold in almond flour and baking powder. Roll dough into 1-2 teaspoon size balls and place them side by side on a parchment paper covered baking sheet. Once dough is all divided out, use a fork and press down gently on each ball, then rotate 90 degrees and repeat. Bake cookies for 12-14 minutes, once fully cooled for about 10-15 minutes, stir together ¼ cup peanut butter with 1 tablespoon maple syrup, then stuff 2 cookies and press together. Enjoy!
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Desserts & Breads
Breakfast Quinoa Muffins
Madison Fleming ('22 CMAA)
2 cups cooked riced cauliflower (make sure the excess liquid is drained out!) 2 eggs 2 egg whites 1 cup shredded zucchini 1 cup shredded sharp cheddar cheese ½ cup diced bacon (I use turkey breakfast sausage) ¼ cup loosely packed parsley, chopped 2 Tbsp. shredded or grated parmesan cheese 2 green onions, chopped 1 jalapeño, optional salt & pepper
Preheat oven to 350º. Combine all ingredients in a large bowl and mix to combine. Liberally spray a muffin tin with non-stick spray (or use and spoon mixture to the top of each cup. Bake for 25-30 minutes, or until the edges of the cups are golden brown. Let cool for at least 5 minutes before removing from the mini muffin tin.
Zucchini Bread
Wendy Evans
3 eggs 2 cups sugar 1 cup oil 2 cups shredded zucchini (I ninja) 1 tsp. vanilla 3 cups sifted flour (I don't sift, just add gradually) 1 tsp. salt 1 tsp. baking soda 2 tsp. cinnamon 1 tsp. baking powder 1 cup chopped nuts, optional 1 cup raisins, optional
Preheat oven to 325º. Beat eggs until foamy. Add sugar, oil, zucchini and vanilla mixing well. Add dry ingredients together and mix until blended. Fold in nuts and raisins. Divide and place into 2-3 greased loaf pans. Bake for 1 hour. Let stand 10 minutes before removing from pan. Personal Notes: Freezes nicely.
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Desserts & Breads
Katie's Kahlua Cake
Bill Bennett ('72)
1 box devils food cake mix (without pudding) 1 small box instant chocolate pudding 1 pint sour cream 4 eggs ¾ cup oil ⅓ cup Kahlua 1 small pkg. of Nestlé chocolate chips
Mix all together, except chips. Do not over beat! Blend in chips. Pour batter into a greased bundt pan. Bake at 350º for 1 hour. Cool in pan for 30 minutes. Devilishly delicious, very creamy texture too! ENJOY! I love with Blue Bell vanilla ice cream. Number of Servings: 12 Prep Time: 15 min. plus 1 hour cook and 30 min. rest. Personal Notes: Another of Katie Bennett's delectable desserts. She fed us eight children very well. Our father was a successful restaurateur from 1949 to 1986 in Houston, Texas.
Mini Cheesecakes
Maianh Huynh ('23 TRACC)
3 oz. graham cracker, crushed 2 Tbsp. melted butter 9 oz. cream cheese, softened ⅔ cup granulated sugar ½ tsp. corn starch ½ tsp. vanilla 1 Tbsp. lemon juice 2 eggs whipped cream (optional)
Preheat oven to 355º. Line cupcake tin with cupcake liners. Combine graham cracker crumbs and melted butter together. Press graham cracker mixture into the bottom of the cupcake liner to create the crust. In a separate bowl, beat the cream cheese until smooth. Add sugar, cornstarch, vanilla extract, and lemon juice to bowl and beat until creamy. Add eggs one at a time until smooth (no lumps). Pour cream cheese mixture into the lined cupcake molds. Bake at 355° for 20 minutes. Rest until completely cool then top with whipped cream.
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Desserts & Breads
No Bake Peanut Butter Pie
Kristy, Friend of Hilton College
1 Oreo pie crust 1 cup creamy peanut butter 4 oz. cream cheese, softened 8 oz. cool whip, thawed 1½ cups chocolate chips ½ cup heavy whipping cream peanut butter cups for garnish
In a large bowl combine peanut butter and cream cheese mixing well with mixer. Add cool whip, mix well. Pour into pie crust and place in freezer for 30 minutes. In a small pot over low heat, heat heavy cream until just before boiling. Pour cream over chocolate chips and allow to sit 1-2 minutes. Using a spatula stir mixture until smooth. Allow to come to room temperature before topping pie. Decorate pie with halved and crushed peanut butter cups while chocolate is still soft. Cover and return to the freezer for 1-2 hours. Before serving, remove pie from freezer and let sit a few minutes to make cutting easier. Cover and refreeze or refrigerate any leftovers.
Scookie
Nicole Tran ('24 HFTP)
1¼ cups almond flour 2 Tbsp. cassava flour (coconut flour will also work) 1 egg ¼ cup coconut oil, melted ¼ cup coconut sugar 1 tsp. baking powder 1 tsp. vanilla For the strawberry purée: ½ cup strawberries 1 tsp. coconut oil, room temp honey, as desired or optional
Preheat the oven to 350º. Prepare a baking sheet with a liner and a light coat of oil. In a bowl, which together all wet ingredients first then slowly add in all dry ingredients and combine well. Roll the dough into golf-sized balls and flatten ever so slightly. Sprinkle the top with light coconut sugar. Bake for 12-15 mins. To make the strawberry sauce, blend all ingredients in a high-speed blender or a food processor. Let the scookies cool for 15 minutes. Enjoy!
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Desserts & Breads
Reese's and Chocolate Chip Cookies
Vanessa Garcia ('21 CMAA)
2¼ cups all purpose flour 1 tsp. baking soda 1 tsp. salt 2 sticks butter, softened ¾ cup granulated sugar ¾ cup packed brown sugar 1 tsp. vanilla 2 large eggs 1 cup semisweet chocolate morsels 1 cup Reese's peanut butter baking chips
Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate and peanut butter chips. Drop by onto ungreased baking sheets. I use an ice cream scoop. Bake for11 minutes or until golden brown. Cool on baking sheets for 2 minutes. ENJOY!!! Number of Servings: 18 Prep Time: 15 to 20 minutes
Katie's Cheesecake
Bill Bennett ('72)
Crust 1½ cup graham cracker crumbs ¼ cup sugar 2 tsp. cinnamon 1 stick butter
Mix well. Pour into 9x13 glass pan and bake 6 minutes at 350º then cool.
Filling 4 - 8 oz. cream cheese 1½ cups sugar 4 eggs 3 Tbsp. vanilla
Beat 4 minutes and pour onto crumb crust. Bake 20-25 min. at 350º, cool completely.
Topping 1 pint sour cream ½ cup sugar 3 tsp. vanilla
Mix and pour over filling. Bake 10 minutes at 350º, cool completely and refrigerate overnight. Sweet taste with a creamy smooth texture!
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Desserts & Breads
Number of Servings: 12 large or 24 small slices Prep Time: Prep time @ 15 minutes, cook time at @ 35 minutes Personal Notes: Katie's (my mother) cooking specialty was desserts and this was one that we had on special family occasions.
Tres Leches Cake
Jasmin Morua ('21 TRACC)
2 cups flour 6 tsp. baking powder ½ tsp. salt 9 eggs 1½ cups sugar 2 cans evaporated milk 2 cans condensed milk 2 cans Media Crema 2 Tbsp. vanilla extract
Preheat oven to 350º and grease and flour (or spray with non-stick baking spray) a 9x13 pan. Separate egg whites and yolks into two separate bowls. Add sugar to yolks and mix. Mix flour, baking powder, and salt in a separate bowl. Add sugar and yolk mixture to dry ingredients and mix. Add in eggs whites to the mixture and mix. Bake at 350º for 50 min. While the cake mixture is baking, mix the 6 cans of milks and vanilla together and store in fridge until cake is finished. As soon as the cake is done and out of the oven, poke holes with a fork all over the top of the cake. Pour the milk mixture slowly over the top of the warm cake. Let the cake cool in the fridge. Add whipped cream on top and serve and keep cool.
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Desserts & Breads
Chocolate Croissant Bread Pudding - Courtesy of Michael Chiarello
Tania Beauchamp ('98)
©™® 1 stick unsalted butter 1 cup sugar 1½ tsp. ground cinnamon 5 eggs, lightly beaten 2½ cups heavy cream 10 croissants ½ cup raisins ¾ cup bittersweet chocolate, small or chopped
©®™ Preheat oven to 350ºF. Combine butter and sugar until well blended. Add cinnamon and vanilla to combine. Crack eggs into the mixture. Add heavy cream and combine. Lightly butter a baking dish. Break up croissants in 1" pieces and layer in the pan. Scatter raisins and chocolate. Pour egg mixture, soak for 8 min. Cover with foil and bake for 35 min. Remove foil and back for additional 10 min to brown the top. It is done when custard is set but still soft. Allow to cool. Serve with Bourbon Ice Cream Sauce (vanilla ice cream and bourbon). Number of Servings: 6 Prep Time: 1 hour Personal Notes: Best bread pudding ever! It is an easy recipe everyone will love! Recipe courtesy of Michael Chiarello.
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Desserts & Breads
Tom's Luscious Lemon Bars
Rus Trebilcox
Crust 2 sticks butter ½ cup powdered sugar 2 cups self-rising flour
Cream butter, flour and powdered sugar together. Pat in bottom of a 9x13 pan/Pyrex dish. Bake 20 minutes at 350º.
Topping 4 eggs, beaten ½ tsp. baking powder 6 Tbsp. fresh lemon juice 2 cups sugar zest from 1 large lemon ¼ cup all purpose flour
Mix all ingredients and pour over baked crust. Bake again at 350º for 20 to 25 minutes until the filling is firm or doesn't move/shimmy when the pan is moved. Ovens vary. Also, you don't want to burn the top. Sprinkle immediately with powdered sugar and wait until cool to cut. For a more tart flavor, add more lemon juice. Number of Servings: 12-20 Prep Time: Approx. 1 hour Personal Notes: Without question, simply the best lemons squares ever! You and your family will love them! (Taken from the River Oaks Bookstore website.)
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Desserts & Breads
Durian Pandan Crepe
Khoa Truong ('21 CMAA)
68g flour 2 eggs 200ml regular milk 100ml coconut cream 200ml whipping cream 100g durian pulp 12.6g sugar, separated 8.4g pandan coloring flavor
Sift the flour into a mixing bowl and add 2 tablespoons of the sugar. Mix in eggs, milk and coconut cream. Strain the mixture once more into a clean bowl to avoid the clotted mix. Add in the pandan coloring. Cover the mixture and refrigerate for 30 minutes. Whisk whipping cream to stiff peaks then add in 1 tablespoon of sugar. Fill into piping bag and chill for 30 minutes in the fridge. Brush a little oil on a non-stick pan heated on low to medium. Ladle crepe batter in an even layer and fry on one side until cooked. Remove from pan when batter has dried out. Repeat until batter is finished. To assemble durian crepes, lay out crepe on a flat surface. Pipe in a layer of whipped cream, spoon on a layer of durian custard, and pipe over another layer of whipped cream. Fold crepe over into a square pillow. Chilled until ready to serve with a light dusting of icing sugar.
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Desserts & Breads
French Toast Banana Bread
Natalie Turcios ('23 TRACC)
Banana Bread 1 cup sugar 1 tsp. vanilla 2 eggs 1 stick butter 1 tsp. salt 1 cup all purpose flour 1 tsp. baking soda chocolate chips (as much as you please) 2 bananas ¼ cup sour cream or Greek yogurt
Preheat oven to 350º. Combine wet ingredients in a bowl. Sift together all dry ingredients in a separate bowl. Combine dry ingredients into wet ingredients. Add chocolate chips (optional), bananas, and sour cream (or Greek yogurt) to the mixture. Put the mixture in a 9x5 loaf tin. Bake for 55 minutes and allow to cool completely.
French Toast Mixture 2 eggs ⅔ cup any milk nutmeg cinnamon 1 Tbsp. vanilla extract sprinkle of salt oil (for pan)
Whisk together the french toast ingredients in a separate bowl. Heat skillet with oil to medium heat. Slice the banana bread into even slices. Dip banana bread slices into french toast mixture and cook until golden brown. Number of Servings: 12
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Desserts & Breads
Iraqi Taffy
Zahra Mohammad
2 cups sugar 1½ cup corn syrup ¼ tsp. salt ¼ cup water 2 egg whites 1 tsp. ground cardamom ¼ cup butter (2 oz. or 50 g.) 1½ cups toasted nuts (almonds, walnuts, pistachios, pecans) corn starch or flour
Dissolve sugar with corn syrup, salt, and water in a pan, stirring from time to time. Let a syrup form (test it when placing a drop on the counter it should be firm and not drip. Whip egg whites (while the syrup is cooking) until firm and still shiny. Pour ¼ of the syrup over the egg whites and keep whipping. Cook the remainder of the syrup until thicker (hard-ball stage or 260º). Add the rest of the syrup to the egg whites and keep whipping. Fold cardamom, butter, and nuts. Spread the taffy into a pan that is greased and floured. Leave it for 12 hours or longer. Cut into small squares and form into balls; dip in flour or corn starch to keep them from sticking. They will keep in a cool area for days. Number of Servings: 30-40 balls Prep Time: 1 hour Personal Notes: The taffy stays soft. It is crucial for the sugar syrup to cook long enough to a softball stage. To check, take a small (tablespoon) amount of syrup and drop it in a glass of water; if it forms a ball, it is ready.
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Desserts & Breads
Ooey Gooey Butter Cake from St. Louis
Lisa Hopkins Barry, CPCE, CMP
Cake/Crust 1 box yellow cake mix 2 eggs, room temperature 1 tsp. vanilla ½ cup butter, melted
Preheat oven to 350º. Grease a 9x13 baking dish (cooking spray also works). Mix cake mix and eggs together in a bowl. Add butter and vanilla. Mix until batter is smooth and thick. Spread batter into the greased baking dish.
Topping 8 oz. cream cheese, room temperature 2 eggs, room temperature 16 oz. confectioners' sugar, plus a little more for dusting
Beat together in a bowl until smooth. Spread over batter. Bake until sides of the cake are pulled away from the dish and browned, 25 to 35 minutes. Cool cake completely and dust the top with extra confectioners' sugar. Number of Servings: 12 to 16, depending on the size of the pieces Prep Time: 15 to prep, 25-35 to bake, plus cooling Personal Notes: I grew up near St. Louis, and Ooey Gooey Butter Cake has been a family favorite for many years. It brings great memories of holidays to me, so I love making it in an 8x8 size for holiday gifts (recipe will make 2 in this size). The cake is a super sweet treat best enjoyed with a glass of milk, or a cup of coffee or even a latte. You can use any flavor of cake mix - red velvet and devil's food are nice variations.
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Desserts & Breads
White Chocolate Bread Pudding
Melissa Manske ('05)
Bread Pudding 24" baguette, ends trimmed, bread cut into 1" slices 4½ cups heavy cream 1½ cups milk ¾ cup sugar 15 oz. white chocolate, broken into smaller pieces 3 large eggs 12 large egg yolks
Preheat the oven to 275º. Line the bread slices on a baking sheet and bake for 15 minutes, or until dry, but not browned. Transfer the bread to a 9x13 baking dish in an even layer. Increase the oven temperature to 350º. In a large saucepan, heat the cream with the milk and sugar until hot, but not steaming. Remove from the heat, add the white chocolate and stir until melted. In a large bowl, beat the eggs with the egg yolks. In a slow, thin stream, whisk the hot cream into the eggs until smooth. Pour the custard over the bread and let stand until the bread is soggy, about 20 minutes. Press the bread into the custard occasionally. Cover the pudding with foil and bake for 1 hour. Remove the foil and bake for 20 minutes longer, or until golden and puffed. Let cool for at least 20 minutes.
White Chocolate Sauce ½ cup heavy cream 8 oz. white chocolate broken into pieces 1½ oz. brandy bittersweet or semisweet chocolate shavings - for garnish
Bring the cream to a boil in a small saucepan. Remove the cream from the heat and add the white chocolate, stirring until completely smooth. Add the brandy. Cut the bread pudding into squares and decorate with the chocolate shavings. Serve warm, with the white chocolate sauce. Number of Servings: 12 - 16 Prep Time: 2 hours
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Desserts & Breads
Trinidad Currants Rolls
Simone Doudna
1 pkg. phyllo pastry dough, rolled 1½ cups currants ¼ cup brown sugar 1 Tbsp. cinnamon ½ cup melted butter 1 egg 1 Tbsp. milk *sugar for sprinkling (optional)
Preheat oven to 350º. In a large bowl, mix the cinnamon, currants and brown sugar. Roll dough on a flour dusted surface. Be sure to dust your hands and rolling pin with flour as well. Roll until you have a thin (less than half a centimeter) rectangle shape. Brush with half of the melted butter. Pour half of the currant mixture onto the flattened dough, but leave about 2.5 centimeters as a border without any. Try to make sure it's spread evenly. Now as if rolling a fat cigar (very tight) roll into a cylindrical shape. Remember the tighter you can roll this, the more lovely layers the finished currants roll will have. Be sure to pinch the ends to create a seal. Repeat with remaining dough and currants mixture. Set onto a parchment line baking sheet. For a golden crust, beat the egg and milk and brush the surface of each roll. Optional: sprinkle with granulated sugar before placing into oven for about 50 minutes. Allow to cool before slicing (the traditional way is to slice on an angle) Enjoy! Number of Servings: 12 Prep Time: 15 minutes Personal Notes: Currants rolls are a slam dunk favorite pastry in the Caribbean. They can be found freshly baked daily in groceries and bakeries, but are also very easy to make at home if you buy readymade pastry dough. Currants originate in the same family as raisins and sultanas and are a popular favorite with baking in Christmas Cakes too.
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Desserts & Breads
Authentic Brazilian Bread (Pao de Queijo)
Simone Doudna
4 cups tapioca flour 1¼ cups milk ½ cup water 6 Tbsp. oil 1½ cups grated parmesan cheese 1 cup shredded mozzarella cheese 2 large eggs 2 tsp. salt
Preheat oven to 400º with a rack in the middle. Combine milk, water, oil and salt in a saucepan and bring to a boil over medium high heat. Add the tapioca flour to the bowl of a stand mixer and, once the milk mixture boils, pour it over the flour. Turn the mixer on and mix it well. The texture will be fondant-like, really white and sticky. With the mixer still on, add the eggs, one at a time. You will think they won't mix, since the tapioca flour mixture is so sticky, but hang in there cause they will. Once the eggs are incorporated, add the cheese, a little at a time, until fully incorporated. Scoop some of the dough to shape balls that are a little smaller than golf-sized. Place the balls on a baking sheet covered with parchment paper. Bake for 15-20 minutes or until they are golden and puffed. Serve them warm! :) Number of Servings: 12 Prep Time: 15 minutes Personal Notes: To freeze them, shape the balls, place them on the baking sheet and bring to the freezer. Once they are frozen, transfer to a Ziploc bag and keep them in the freezer up to 3 months. Once you're ready to use them, preheat the oven to 400º and bake the frozen balls on a parchment lined baking sheet for 25 to 30 minutes or until golden and puffy! Crunchy on the outside, soft and gooey inside, these Brazilian cheese rolls are quick, kid-friendly and gluten-free treat. Make a large batch and pop in the oven year-round.
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Desserts & Breads
Double Chocolate Mochi Cookie
Ashley Hu ('23 TRACC)
½ cup softened unsalted butter ½ cup granulated sugar 1 cup brown sugar 1 egg 1 tsp. vanilla 1 tsp. baking soda ¼ tsp. salt 1 cup all purpose flour ½ cup unsweetened cocoa powder 1 cup white chocolate chips ½ cup dark chocolate chips
Line a baking sheet with parchment and preheat oven to 350º. In a large bowl whisk together flour, salt, baking powder, cocoa powder and set aside. In a mixer, cream together the softened butter and both sugars until well combined and fluffy. Once sugar and butter is creamed, add in egg and vanilla. Add dry ingredients to the butter mixture and mix until just combined, making sure you don’t over mix the flour. Fold in chocolate chips. The dough is very sticky so transfer the dough into a different bowl and chill. The dough should be chilled for at least 30 minutes. In this time, make your mochi. Take one scoop of the dough & flatten it in your hand. Once flattened (it should be a little smaller than the palm of your hand), take a piece of the mochi, add it to the middle, and seal the cookie dough (the process is like making dumplings). The edges should be firmly sealed, then roughly shape the dough into a ball and lightly flatten. Line the cookies on the prepared baking sheet and bake at 350º for 12-15 minutes, or until your cookies are soft and the cookies have cracked a bit. Rest the cookies on the sheet for about 5 minutes, and then cool on a wired rack. The cookies will firm up. Serve while warm with some ice-cold vanilla ice cream! Number of Servings: 13 Personal Notes: This flavor profile really brings me back to happy memories in my parents’ hometown, so I decided I would try and create a unique chocolate cookie with a gooey mochi center to try to recreate the feelings and emotions I would get from eating some mochi in China and Taiwan.
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Desserts & Breads
Hilton’s Marzipan
Quincy Reynolds ('20)
1¾ cups very fine almond meal 1½ cups powdered sugar (sifted) 2 tsp. high quality almond extract 1 tsp. cognac 1 egg white food coloring (optional) decorations for marzipan as desired (e.g., whole cloves for orange stems, mint leaves for strawberry tops, etc)
Unshaped Marzipan: Place the almond flour and powdered sugar in a food processor and pulse until combined and any lumps are broken up. Add the almond extract and cognac and pulse to combine. Add the egg white and process until a thick dough is formed. If the mass is too wet and sticky, add more powdered sugar and almond flour. Dough will stiffen when refrigerated, so it should be just dry enough to not be tacky and slightly soft when ready. Turn the almond marzipan out onto a work surface and knead it a few times. Form it into a log, wrap it up in plastic wrap and refrigerate for 4 hours or overnight before consuming. Will keep for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using in any recipe. Makes about 12 ounces of marzipan or almond paste. Decorative Marzipan: Place the almond flour and powdered sugar in a food processor and pulse until combined and any lumps are broken up. Add the almond extract and cognac and pulse to combine. Add the egg white and process until a thick dough is formed. If the mass is too wet and sticky, add more powdered sugar and almond flour. Dough will stiffen when refrigerated, so it should be just dry enough to not be tacky and slightly soft when ready. Divide batch into appropriate sizes for colors desired (for example, small batch of green and larger batch of yellow if making marzipan pineapples). Gently massage color into respective doughs taking care to wash hands or change gloves in between colors. Shape and decorate as desired. Chill covered for at least 4 hours before handling. Will keep for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using in any recipe. Makes about 12 ounces of marzipan depending on shapes and waste. Number of Servings: 12 Prep Time: 1 hour
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Desserts & Breads
Middle East Kookies
Zahra Mohammad
Dough 5 cups plain flour 1 cup melted butter 1 Tbsp. active dry yeast 1 Tbsp. sugar ½ Tbsp. salt 5 Tbsp. water
In the bowl of a stand mixer, add the flour, yeast, and sugar. Mix. Dig a well in the center of the flour and add in the butter. While kneading at low speed add water gradually and knead for 2 minutes. Add the salt. Knead to obtain a soft, slightly moist, and homogeneous dough. If necessary, add a little water if the dough is too hard or, on the contrary, a little flour if it is too sticky. Cover the dough with a cloth and let it rise for one hour in a warm place away from drafts.
Filling 20 oz. date paste, kookei 3 Tbsp. vegetable oil 1 Tbsp. ground cardamom
While the dough is rising, prepare the date filling. In a large Dutch oven, heat the sunflower oil. Add the date paste. As the pot warms, the date paste should start to soften. Finally, add the ground cardamom. Continue stirring for 5 minutes until obtaining a smooth texture that can easily be spread and rolled.
Garnish 1 egg yolk 2 Tbsp. milk
Divide the dough into 4 pieces. On a large sheet of parchment paper, spread the first dough in a rectangle about ¼" thick. The parchment paper will help to roll the cookies more easily. Place the date paste between two large sheets of parchment paper and spread it about the same size as the dough. Remove the top parchment paper from the rolled date paste, then turn the date paste over and place it on the dough. Detach the other sheet. Alternatively, take small pieces of date paste, and flatten them on the dough, until the surface is all covered. Starting from the largest part of the rectangle, roll it on itself by tightening it well. Flatten slightly then roll thus formed. Beat the milk and egg yolk in a bowl. Brush the entire surface with this mixture and cut ½" thick slices. Place the slices on a baking sheet, lined with parchment paper, with the opening facing down. Repeat the process with the other three pieces of dough. Preheat the oven to 350º. Bake for 20 minutes. Number of Servings: 5-7 Prep Time: 2 hours Personal Notes: You can replace the date paste with 1 cup walnuts, or pistachio or coconuts and mix it with ½ cup sugar powder, and follow the same instructions.
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Desserts & Breads
Black Bottom Pie
Marsha Hendler ('73)
Gingersnap Crust 35 gingersnaps ¼ lb. butter, melted 1 Tbsp. confectioners' sugar
Roll gingersnaps with a rolling pin to make fine crumbs; add melted butter and sugar and mix well. Press firmly into a 9-inch pie tin. Bake at 300º for 5 minutes. You can also purchase a graham cracker crust from the grocery store...it works beautifully and is so much easier.
Filling 1 Tbsp. unflavored gelatin 4 Tbsp. cold water 2 cups milk ½ cup corn starch ¼ tsp. salt 4 egg yolks, beaten 2 oz. (2 squares) unsweetened chocolate, melted 1 tsp. vanilla
Soften gelatin in cold water. Scald milk in a double boiler. Mix sugar, corn starch, and salt together. Stir into milk, and cook until thick. Add gradually to beaten egg yolks. Return to double boiler and cook 3 minutes longer. Stir in gelatin to dissolve. Divide in half; add melted chocolate and vanilla to one half of the mixture to make the chocolate layer. Pour carefully into Gingersnap Crust.
Cream Layer 4 egg whites ⅛ tsp. cream of tartar ½ cup sugar 1 Tbsp. rum 1 tsp. sherry ¾ cup heavy cream 1 Tbsp. unsweetened chocolate, shaved
Let the remaining half of the custard cool. Beat egg whites until forth, and cream of tartar; continue beating to a soft peak and gradually add sugar. Fold meringue into the cooled custard; add flavorings. Pour carefully over the chocolate layer. Chill in refrigerator until set. When ready to serve, whip cream spread on top of the pie, and sprinkle with shaved chocolate. Number of Servings: 8 Prep Time: perhaps an hour Personal Notes: When I was growing up in Temple, Texas there was a restaurant in Waco that served a Black Bottom Pie. It was my brother's favorite, and we often came home with a whole pie to enjoy. When I found this recipe in Helen Corbitt's Cookbook (published in 1957) I surprised my brother with a pie on Thanksgiving. That became part of our family tradition and as we added spouses and children to the Thanksgiving table, I began making two pies. It was not unusual for both pie tins to be empty while
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Desserts & Breads
the pumpkin and apple pies remained, often untouched. It remains a family favorite. Helen Corbitt was proclaimed by Earl Wilson as "the greatest cook in Texas." From 1955 to 1969 Helen served as the Director of Food Service for the Zodiac Room at Neiman Marcus in Dallas.
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Desserts & Breads
Lemon Cherry Almond Cookies
Katy Mastren ('21 TRACC)
½ cup unsalted butter, softened ¼ cup granulated sugar ¾ cup dark brown sugar 1 egg ½ tsp. vanilla extract ½ tsp. almond extract 1 tsp. black cherry juice 1 tsp. lemon zest 1½ cup unbleached all purpose flour 1 tsp. baking powder ½ tsp. salt ¾ cup maraschino cherries, chopped and dried ½ cup almond slices, toasted ½ cup white chocolate chips
Move oven rack to upper middle position in oven and preheat to 350º. Use two non-stick cookie sheets or line two cookie sheets with parchment paper. Drain maraschino cherries. Chop up into small pieces and then wring out in paper towels until dry. Pour almond slices in a single layer on a cookie sheet and toast in the oven for 4-6 minutes, shaking the pan occasionally to encourage even toasting. Keep a close eye on the almonds, they will toast very quickly and can burn easily if left in for too long. In a stand mixer or large bowl, cream together butter, granulated sugar, and dark brown sugar at high speed until mixture is fully combined and light and fluffy. Add in the egg, vanilla extract, almond extract, cherry juice, and lemon zest and beat together until combined. In a separate bowl, add flour, baking powder, and salt and whisk until mixed. Add half of your dry ingredient mixture to the egg mixture and mix at medium-low speed until incorporated. Then repeat with the last half of the dry ingredients. Stir in the chopped cherries and toasted almonds. Use a 2 oz. ice cream scoop or a large tablespoon to measure out cookie dough onto a cookie sheet, spacing dough balls 2" apart from each other. Place in oven and bake at 350º for 16-18 minutes or until edges begin to turn golden brown. Remove from oven and let cool on
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Desserts & Breads
cookie sheet for 5 minutes before transferring to a wire rack. While the cookies are cooling, pour the white chocolate chips into a microwave safe bowl and microwave in 10 second intervals, stirring in between each 10 seconds, until white chocolate is fully melted. Pour white chocolate into a small ziploc bag and cut the tip of the bag off to use for piping. Use the ziploc piping bag to drizzle white chocolate over each cookie. Let the cookies sit until the chocolate hardens and then stack onto a plate to serve. Enjoy! Number of Servings: 16
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Desserts & Breads
Apple Cake (from Smitten Kitchen)
Sujata Sirsat
Original Recipe Link: https://smittenkitchen.com/2008/09/moms-apple-cake/ My personal modifications in brackets: For the apples: 6 apples (it is important that the apples are tart. Made that mistake!) 1 Tbsp. ground cinnamon 5 Tbsp. granulated sugar For the cake: 2¾ cups flour 1 Tbsp. baking powder 1 tsp. fine sea or table salt 1 cup vegetable oil (safflower, sunflower, olive and coconut oil also work, as does melted butter) 2 cups granulated sugar (I have used 1-1.5 cup and it still worked well) ¼ cup orange juice (I have used lime or lemon juice and it works well) 2½ tsp. vanilla extract 4 large eggs 1 cup walnuts, chopped (could leave out or substitute with pecans)
From Smitten Kitchen with my personal notes in brackets. I typically half this recipe. Heat oven to 350°. Grease a tube pan. Peel, core and chop apples into 1-inch chunks. Toss with cinnamon and 5 tablespoons sugar and set aside. Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar, vanilla and eggs. Mix wet ingredients into dry ones; scrape down the bowl to ensure all ingredients are incorporated. Pour half of batter into prepared pan. Spread half of apples (and their juices) over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1.5 hours, or until a tester comes out clean.* Cool completely before running knife between cake and pan, place onto a platter. * Tip: The apples love to hide uncooked pockets of batter, especially near the top. Make sure your testing skewer or toothpick goes not just all the way down to the bottom, but does a shallow dip below the top layer of apples to make sure it comes out batter-free. Should your cake be browning too fast, before the center is baked through, cover it with foil for all but the last few minutes in the oven. Number of Servings: 14 to 16 Prep Time: 2 hours Personal Notes: This is a personal favorite. We make this cake about 2 to 3 times a year and always around the start of the fall season to welcome cooler weather. The cake goes well with a cup of tea/ coffee or a side of vanilla ice cream, especially when you half the amount of sugar in the original recipe.
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Desserts & Breads
Oreo Brownies
Vanessa Garcia ('21 CMAA)
2½ sticks unsalted butter, plus more, softened, for greasing (I prefer Tillamook) 8 oz. good quality semisweet chocolate ¾ cup unsweetened dutch process cocoa powder, divided (I use Hershey's Cocoa Powder) 1 Tbsp. espresso powder 2 cups granulated sugar ½ cup dark brown sugar, packed 2 tsp. vanilla extract 2 tsp. salt 6 large eggs 1 cup all purpose flour 10 Oreo cookies, crushed with a few extra for garnishing, if desired
Preheat oven to 350º. Grease a 9x13 dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter. Combine the chopped chocolate, ¼ cup of cocoa powder, and espresso powder in a medium bowl and set aside. Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside. Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter. With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth. Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined. Make sure to do this slowly. Add crushed Oreos and mix until they are all dispersed. Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 25 minutes. Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt. Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 25 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool. Set the brownies on a cooling rack and cool completely in the pan. Use the parchment paper to lift the cooled brownies out of the pan. Cut into 12 large bars and serve. Optional: cut Oreo cookies in half and top them off on the brownie before they cool off. Number of Servings: 12 Prep Time: 1.5 hours
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Desserts & Breads
Cannoli Recipe
Shannon Ralph ('20 CMAA)
Shells 2 cups all purpose flour 1 Tbsp. granulated sugar ¼ tsp. kosher salt 1 Tbsp. plus 2 tsp. unsalted butter, cut into small pieces 1 egg yolk ½ cup dry white wine
In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling. To roll and fry the shells: In a medium pot with a heavy bottom, heat the canola oil to 360º. Meanwhile, sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8" thick). Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won't slide or fall off the mold before pressing it closed over the mold. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one had with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles.
Filling 2 cups ricotta cheese, preferably whole milk ¾ cup powdered sugar 1 tsp. ground cinnamon ¼ tsp. allspice ¼ cup heavy cream ¼ cup small semisweet chocolate chips 1 lemon 1 quart canola oil, for frying flour, for rolling 1 egg, lightly beaten, for egg wash powdered sugar, for dusting
In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta. Refrigerate for a half hour to an hour. To fill the cannoli's: Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior. It also makes me feel like I have a professional bakery touch in my own home. Serve immediately.
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Desserts & Breads
Personal Notes: My mom and I always have a twist to this cannoli recipe by adding blueberry or any seasonal fruit to the filling. We have tweaked it over the years, but we originally tried the Food Network recipe!?
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CONVERSION OF PAN AND UTENSIL SIZES UTENSIL Baking or cake pan
Cookie sheet Jelly roll pan Loaf pan Round layer cake pan Pie pan Tube pan Springform pan Baking dish
Custard cup Muffin pans
Mixing bowls
Measure (Volume) 2L 2.5 L 3L 3.5 L 2L 1.9 L 1.2 L 750 mL 1L 2L 3L 2.5 L 3L 1L 1.5 L 2L 2.5 L 3L 4L 200 mL 40 mL 75 mL 100 mL 1L 2L 3L
Measure (cm) 20 cm square 23 cm square 30x20x5 33x21x5 40x30 40x25x2 23x13x7 20x4 20x3 23x3 20x7 23x10 23x6 25x8
4x2.5 5x3.5 7.5x3.5
Measure (inches) 8-inch square 9-inch square 12x8x2 13x9x2 16x12 15x10x3/4 9-1/4x5-1/4x2-3/4 8x1-1/2 9x1-1/2 8x1-1/4 9x1-1/4 8x3 9x4 9x3 10x4 1 qt. 1-1/2 qt. 2 qt. 2-1/2 qt. 3 qt. 4 qt. 6 fl. oz. 1.5x1 2x1-1/4 3x1-1/2 1 qt. 2 qt. 3 qt.
Main Courses
Asian Ahi Tuna Steaks
Friend of Hilton College
4 – 4 oz. tuna steaks 2 Tbsp. olive oil 2 Tbsp. soy sauce 1 Tbsp. brown sugar ¼ tsp. garlic powder
Rinse and pat dry tuna and set aside. Mix all other ingredients well for the marinade. Marinate the tuna in a Ziploc bag or pyrex container with lid. Place in fridge for at least 4 hours. I flip tuna or bag halfway through. Place tuna on parchment paper or foil lined baking sheet and bake at 450º for 6-8 minutes per ½” thickness, flip at 4 minutes.
Taco Stuffed Peppers
Jeanette, Friend of Hilton College
1 lb. ground meat, drained and chopped 1 envelope taco seasoning 1 can black beans, rinsed and drained 1 can corn, drained 1 cup cooked rice 1 cup shredded cheese with reserve 1 jar salsa, 10-14 oz. 4-6 colored bell peppers
Clean bell peppers and wipe with oil on the inside. Bake at 350º for 20 minutes. Mix all ingredients together and stuff peppers. Bake for 15 more minutes. Top with reserved cheese and bake until cheese is melted. Top with guac or sour cream and enjoy.
Pineapple Chicken
Jennifer Knobloch ('96)
1 whole cut up chicken or 4 leg quarters flour ½ cup brown sugar 3 Tbsp. honey 9 oz. can crushed pineapple with syrup 10 whole cloves
Mix together brown sugar, honey, pineapple with syrup, and cloves. Set aside. Flour chicken and brown, remove from pan and drain fat. Return chicken to pan and pour the mixture over the chicken. Cover and simmer 45 minutes or until tender. Number of Servings: 4 Prep Time: 1 hour Personal Notes: You can also substitute peach or apricot jam for the pineapple.
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Main Courses
Chicken Alfredo (Quarantine Version)
Khoa Truong ('21 CMAA)
12 oz. heavy cream 1 tsp. oil ¼ cup butter ¼ cup shredded cheddar cheese salt and pepper to taste 2 chicken breasts 1 tsp. chili powder ½ bag pasta, cooked 1 tsp. basil/mint, chopped
Heat up a pan with oil then add butter. After the butter has melted, add heavy cream then shredded cheddar cheese. Set sauce aside. Season chicken with salt, pepper and chili powder then grill it. Mix your choice of pasta with the sauce then sprinkle some basil/mint. Add chicken on top and some sauce over the chicken.
Grilled Lemon and Rosemary Stuffed Branzino
Tobias Cronstrom ('21 TRACC)
4 whole branzino fish 10 sprigs of rosemary 2 red fresno chilis or any other mild chili meyer lemons olive oil salt black pepper
Heat a grill to medium high. Slice lemons into half inch-thick discs. Remove seeds from chilis and slice as thinly as possible. Clean your fish and remove scales. Stuff the inside of the fish with sprigs of rosemary, slices of lemon and chili, then drizzle in olive oil to the cavity. Brush oil onto the outside of each fish to prevent sticking. Salt and pepper both inside and outside. Grill for 5-7 minutes on each side until cooked all the way through.
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Main Courses
Chicken and Shitake Mushroom
Agnes DeFranco ('83)
1 whole chicken 3 Tbsp. oil 20 dried Shitake mushrooms 4 Tbsp. oyster sauce 4 Tbsp. light soy sauce 2½ Tbsp. sugar 2 Tbsp. corn starch
Soak Shitake mushrooms in water until softens. Cut off stems. Cut whole chicken into pieces, about 2” x 2”. Sauté chicken in oil until golden brown, then drain fat. Add mushroom and sauté for a few more minutes. Add oyster sauce, soy sauce, and sugar. Cover with water and let boil. Then lower heat and let simmer for 1 hour. Add additional oyster sauce, and soy sauce to taste if needed. Mix corn starch to ½ cup of water, then pour mixture into chicken and mushroom to thicken sauce. Best served over steamed rice.
Shrimp, Broccoli and Rice Foil Packet
Bernice, Friend of Hilton College
½ pound raw shrimp, peeled and deveined ½ cup Uncle Ben's rice 1 tsp. Tony's seasoning 1 cup raw broccoli florets ½ tsp. garlic powder 1 Tbsp. water ¾ cup cold water from fridge
Preheat oven to 350º. Take large piece of foil and place in a medium sized bowl, gently pressing into bowl. Place the ingredients in the bowl in the following order; shrimp (in the center), rice (scattered around the shrimp), butter, broccoli, pour water over all ingredients, garlic and Tony's. Close foil ends and fold top over. Place on a cookie sheet and bake 25-30 minutes. When water has disappeared it is done. Number of Servings: 1
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Main Courses
Tony's Penne All' Amatriciana
Tony Vallone - Tony's Restaurant
1 Tbsp. olive oil 4 oz. pancetta, diced in ¼" pieces 1 onion, cut in small dice 35 oz. can italian tomatoes, whole peeled, hand broken 1 tsp. crushed red pepper 6 to 8 fresh basil leaves 4 Tbsp. grana padana, grated 1 lb. penne or pasta of choice salt & pepper
Heat olive oil in a large skillet and add pancetta. Cook pancetta two to three minutes. Turn down heat. Add onion sauté together until onions are translucent. Add tomatoes and turn up the heat. Cook sauce until it becomes a thicker consistency. Add salt, pepper, crushed red pepper and basil. Toss with penne 'al dente'. Add grated grana padana and serve. Number of Servings: 4
Mahi Mahi Fish Tacos
Mindy Zheng ('22 TRACC)
2 mahi mahi filets Chardonnay ground black pepper salt ½ white onion, diced ½ tomato, diced 1 fresh jalapeno, diced bundle of cilantro, chopped 2 small mangos, diced 1 lemon 1 large avocado, smashed tortillas
Marinate the fish in Chardonnay, black pepper, and salt overnight. In a bowl add onion, tomato, jalapeno, cilantro, mangos, lemon juice and seasoning. Toss and set aside. In a small bowl add avocado, lemon juice and seasoning. Set aside. Grill the fish, should take only a few minutes. Place all the ingredients on the tortilla and enjoy!
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Main Courses
Baby Back Ribs in the Instant Pot
Wendy Evans
1 rack of baby back pork ribs 1 cup water ½ cup apple cider vinegar BBQ sauce, your favorite dry rub, your favorite
Remove the lining from the bottom side of the ribs with a butter knife. Rinse ribs and rub dry rub on. Pour water and vinegar into the bottom of the pot. Place ribs in the pot on the rack, wrapping ribs with meat side out. Put the lid on and press the meat button and set to 25 minutes. Remember to close the vent. When time is up, wait 10 minutes for the pressure to release naturally. Place ribs on a baking sheet and spread sauce across the ribs. Broil in the oven for 5 minutes to caramelize the sauce. Enjoy! Personal Notes: I get fall off the bone ribs every time.
Baked Ziti with Spaghetti Sauce
Agnes DeFranco ('83)
4 cloves of garlic 2 Tbsp. extra virgin olive oil 1 small can canned tomatoes, crushed 1 small can tomato puree 1 bunch fresh basil ½ tsp. oregano freshly grated parmesan cheese, as desired – the more the better 2 cups ziti 2 cups ricotta cheese
Sauté garlic cloves in olive oil until golden brown. Remove garlic, add canned tomatoes, tomato puree, basil and oregano. Set sauce aside. Cook ziti in water until right before al dent stage. Pour ziti in a 13x9 pan. Cover ziti with ricotta cheese and pour sauce over to cover. Top with parmesan cheese. Cover with foil and bake for 30 minutes at 350º. Number of Servings: 4
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Main Courses
Carne Deshebrada (Shredded Beef)
Alejandra Romero ('22 TRACC)
3 lbs. shredded beef 8 tomatoes 3 green bell peppers (1 julienned the others halved) 3 red bell peppers (1 julienned the others halved) 2 onions (1 julienned the other halved) 3 tsp. olive oil 4 packets of Sazón Goya 2 Tbsp. of Goya Adobo Salt to taste
Boil beef in salt water for 4 hours or until tender. Reserve 4 cups of beef broth. Shred beef. Boil the halved vegetables for 2 hours. Blend boiled vegetables with 2 cups of beef broth and all seasonings. In a separate pan sauté julienned vegetables in olive oil until onions are translucent. Add beef and pan fry for 5 minutes. Add the blended sauce and 2 cups of beef broth. Cover and let simmer for 10 minutes. Serve with white rice, can be accompanied with sliced avocado and fried plantains.
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Main Courses
Fried Pork Cutlet (Quarantine Version of Tonkatsu)
Khoa Truong ('21 CMAA)
1 lb. pork chops 2 cups all purpose flour 1 egg 1 cup milk 2 cups corn flakes salt and pepper chili powder
Season the pork with salt, pepper and chili powder. Mix egg and milk into a bowl. Prepare three bowls: all purpose flour, egg and milk, corn flakes. Coating pork in the following order: flour (thin layer) -> egg and milk (wet the meat all sides) -> corn flakes (make sure the pork coat well with corn flakes). Put in the air-fry at 350ºF for about 20-25 minute (check and see for crispiness of the pork). Serve with cabbage and rice (traditional Japanese style). Bonus: Making the sauce (gravy) Boil 2 cups water. Mix in ½ cup sugar, ½ cup soy sauce, 2 tablespoons oyster sauce, 2 tablespoons honey. Mix ¼ cup tapioca powder with some cold water, then pour slowly the liquid into mixture to create the thickness you want then stop, don't pour completely.
Chicken Parm Burgers
Mary Dawson ('91 and '95)
1 lb. ground chicken 1 cup shredded zucchini ⅓ cup panko bread crumbs ¼ cup grated parmesan 1 tsp. italian seasoning ½ tsp. garlic powder ¼ tsp. salt ¼ tsp. black pepper 2 tsp. extra-virgin olive oil ⅛ cup marinara sauce 4 slices provolone ¾ cup baby spinach 4 hamburger buns, toasted (I prefer whole-grain for this)
With clean hands, combine chicken, zucchini, bread crumbs, parmesan, italian seasoning, garlic powder, salt, pepper in a large bowl. Form into 4 patties. Heat oil in a large skillet over medium heat. Add patties and cook until browned on one side 4 to 6 minutes. Carefully flip. Pour equal amounts marinara over each patty, then top 1 slice provolone on each. Cover and continue cooking until patties are cooked through, 4 to 6 minutes more. Top with spinach and serve on buns. Number of Servings: 4 Prep Time: 25 minutes
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Main Courses
Korean Galbi - Marinated and Grilled Short Ribs in Korean Style
Ki-Joon Back
4 lbs. sliced short rib with bone 1 cup soy sauce ½ cup sugar 3 Tbsp. sesame seed oil 3 Tbsp. cooking wine 2 tsp. pepper 2 tsp. salt 2 cups (a mixture of a finely chopped onion and canned pineapple) ¼ cup minced garlic
Soak sliced short rib with bone-in cold water about 30-40 minutes to remove blood. Drain the water and set it aside. Mix remaining ingredients well to make marinade. Marinate beef for at least 1 hour. For the best result, marinate for 12 hours. Cook the marinated beef on the grill. Cook each side for about 5 minutes over medium heat. After it cooks, serve by cutting the meat between the bones. Number of Servings: 6 Prep Time: 1 hour (minimum) for marination Personal Notes: This is good for main dishes for a party or picnic. The amount of sugar, soy sauce, and salt can be adjusted according to your taste. This marinade is also good for Bulgogi (sliced beef with vegetables).
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Main Courses
Miso Salmon and Brussels
Madison Fleming ('22 CMAA)
2 - 6 oz. salmon fillets 12 oz. Brussels sprouts 1 lemon 1 lime ½ oz. mayonnaise 2 tsp. Sriracha 1 Tbsp. white miso paste ½ oz. honey olive oil salt and pepper
Preheat oven to 450º. Prepare a baking sheet with foil. Trim stems off sprouts and halve vertically. Toss with 1 tablespoon olive oil, salt and pepper. Spread into a single layer, cut side down and roast in over 14-16 minutes. Zest and juice both lemon and lime. In a mixing bowl, add miso, honey, ¼ teaspoon lemon zest, 1½ teaspoon to lemon juice, ¼ teaspoon lime zest, 1½ lime juice, 1 teaspoon olive oil and a pinch of salt and pepper. In a separate bowl, combine mayonnaise and sriracha. Season salmon salt and pepper. Place on non-stick pan over medium high heat, skin side up first for 4-6 minutes. Flip and continue to cook for another 4-6 minutes until internal temperature is 145º. Place salmon on miso sauce, and garnish sprouts with sriracha mixture. Number of Servings: 2
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Main Courses
Chicken and Dumplings
Michelle Russen ('22)
2 chicken breasts, cut into 1" cubes 2 - 10 oz. cans chicken broth 1¾ cups water, divided ½ tsp. salt (or to taste) ¼ tsp. black pepper (or to taste) 3 Tbsp. corn starch 2 tsp. Better than Bouillon (chicken flavor) 1 Tbsp. salted butter 12 oz. slick dumplings (do not thaw)
Fill a large pot with water and bring to boiling. Add chicken and cook until all pieces float (~5 minutes), and drain. Meanwhile, in a large sauce pan, melt butter. Add broth, bouillon, 1¼ cups water, salt, and pepper. Heat over medium low until simmering. Add chicken and stir. One at a time, add dumplings. Cover and simmer on low for about 20 minutes, until dumplings are cooked through. Meanwhile, in a glass, combine corn starch and remaining ½ cup water. Stir with a fork until corn starch is well dissolved. Add to chicken mixture and mix well. Simmer uncovered until thickened (~10-15 mins). Number of Servings: 4 Prep Time: 45 minutes Personal Notes: You can substitute the corn starch for flour, however I found that it reheats better using corn starch and does not get lumpy.
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Main Courses
Lemon Ricotta Pancakes with Blueberry Compote
Madison Fleming ('22 CMAA)
2 cups all purpose flour ½ tsp. baking soda 1 Tbsp. baking powder 5 Tbsp. sugar, separated ¾ cup water 1 pinch salt 1 tsp. vanilla 1 cup milk 2 eggs ½ cup ricotta cheese zest from 1 lemon 2 Tbsp. lemon juice 1 cup blueberries butter for serving
In a small sauce pot add blueberries, 3 tablespoons sugar and water. Put on medium high heat and bring to a boil. Bring down to simmer until thickened. In a large bowl whisk together the flour, baking soda, baking powder, 2 tablespoons sugar and salt. In a smaller bowl whisk together vanilla extract, milk, eggs, ricotta cheese, lemon zest and lemon juice. Add the wet ingredients to the flour mixture and gently whisk until well incorporated. Pour 3 oz. of mixture onto hot griddle and cook for 3 minutes on each side, continue until no batter is left. Serve with butter and compote. Number of Servings: 4
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Main Courses
Seafood Lasagna
Wendy Evans
1 lb. shrimp, peeled, deveined and chopped 2 snow crab clusters, cooked and shredded 1 lobster, chopped ¼ tsp. pepper ½ tsp. salt 1 cup romano cheese, grated 2½ cups half & half 3 Tbsp. flour 2 cloves minced garlic 1 small finely chopped onion 3 Tbsp. unsalted butter 6-8 oven ready lasagna noodles ½ cup grated parmesan cheese
Preheat oven to 350º. Spray an aluminum foil bread pan with nonstick cooking spray. Melt butter in large skillet and cook onion over low heat until soft, about 5 minutes. Add garlic and cook 1 more minute. Over medium low heat whisk in flour. Gradually add half & half allowing sauce to thicken slightly. Add romano cheese and stir well. Add salt and pepper, stir again. Add shrimp and lobster and cook until shrimp are pink. Add crab and stir. Turn off the heat. Spoon about 2 tablespoons of sauce to the pan. Add a layer of noodles then sauce and repeat until no sauce remains. Top with parmesan cheese. Bake uncovered for 20-25 minutes until bubbly. Allow to sit for 10 minutes before slicing. Personal Notes: I use a foil bread pan for ease of clean up.
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Main Courses
Lemongrass Pork Chops
Kim Nguyen ('97)
1 lb. pork chops, center cut, bone in, 1" thick (Harrison Farms) 3 lemongrass stalks, bottom only, outer leaves removed, minced 8 garlic cloves, peeled, minced 3 shallots, medium, minced 4 Tbsp. fish sauce (Red Boat brand)
Marinate pork chops overnight ensuring all sides of the pork chops are covered with the minced aromatics. Remove the pork chops from the refrigerator for at least 30 minutes before grilling on medium heat for approximately 3 minutes per side. Alternatively, scrape aromatics off the pork chops and sauté in the pan until cooked through. Add additional oil to the pan if needed, to sauté the aromatics on medium low heat. Spoon over pork chops and serve with white rice. Number of Servings: 4 Prep Time: 1 hour Personal Notes: The pungent and aromatic combination of garlic, lemongrass, shallot, and fish sauce permeates the sweetness of the pork and are caramelized together to create mouth watering umami. My Mom still makes this simple dish to this day for us, and it is so easy and delicious. There were never complaints in my family about the smell of fish sauce in the house. I was never ashamed of my Vietnamese ethnicity, and I will never forget the uninterrupted family dinners we had when my parents would say "Den An Com" (Come Eat Rice).
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Main Courses
Jajangmyeon
Danee Hui ('22 TRACC)
jajangmyeon noodles ½ lb. pork belly, cut into ½" cubes 1 cup daikon, cut into ½" cubes 1 cup zucchini, cut into ½" cubes 1 cup potato, cut into ½" cubes 1½ cups onion chunks 3 Tbsp. vegetable oil, separated ⅓ cup black bean paste, separated 2 Tbsp. potato starch powder (combined with ¼ cup water & 1 tsp. of sugar) 1 tsp. toasted sesame oil 2 cups water
Stir fry the pork belly in a large, deep wok with 1 tablespoon of vegetable oil for about 4-5 minutes, until golden brown and crispy. Pour out the excess pork fat. Add radish and stir fry for 1 minute. Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent. Clear a space in the center of the wok by pushing the ingredients to the edges. Add the rest of the vegetable oil to the center of the wok, then add ¼ cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it. Then mix everything in the wok and keep stirring. Add water to the wok and let it cook with the lid closed for about 10 minutes. Open the lid and taste a sample of the radish and potato. If they’re fully cooked, stir in the starch water little by little. Keep stirring until it’s well mixed and thick. Add the sesame oil and remove from the heat. Serve with noodles.
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Main Courses
Shrimp with Zoodles
Madison Fleming ('22 CMAA)
1 Tbsp. unsalted butter 1 Tbsp. avocado oil 1 shallot, finely chopped 4 cloves garlic, minced (about 1½ Tbsp.) 1 pound large raw shrimp, peeled and deveined 1 tsp. kosher salt ½ tsp. red pepper flakes (TT) ¼ tsp. black pepper ¼ cup low-sodium chicken broth or white wine zest of ½ lemon ¼ cup freshly squeezed lemon juice 1½ lbs. zucchini noodles ¼ cup chopped fresh parsley leaves 2 Tbsp. freshly grated parmesan
Heat the butter and olive oil in a large skillet over medium low heat. Add the shallot and cook until beginning to soften, about 3 minutes. Add the garlic and cook 30 seconds. Add the shrimp, salt, red pepper flakes, and black pepper. Sauté for 3 minutes, until the shrimp are beginning to cook but are still somewhat translucent. Add the chicken broth or wine, lemon zest, and lemon juice. Bring to a boil and cook for 1 minute, just until the shrimp are completely opaque and cooked through. Stir in the zucchini noodles and parsley. Toss the zucchini noodles with the shrimp so that they are coated with the garlic lemon sauce and heat just until warmed through. (Do not overcook or the zucchini noodles will become mushy.) Sprinkle with parsley and Parmesan. Serve warm. Number of Servings: 2-3
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Main Courses
Garlic Butter Crawfish Boil and Sauce
Khoa Truong ('21 CMAA)
Sauce 2 lbs. of butter 5 cups fresh garlic, grinded 5 cups fresh yellow onion, grinded 2 cups fresh celery, grinded 2 cups sugar 2 cups crawfish seasoning 2 cups mayonnaise 1 cup chicken soup base 1 cup orange juice, fresh
Mix and set aside.
Boil 5 liters water 1 peeled onion 2 squeezed oranges, leave in the pot after your squeeze the juice out 4 squeezed lemons, leave in the pot after your squeeze the juice out 8 oz. bottle “shrimp and crab boil” 1 liter orange juice 2 cups crawfish seasoning 3 cups sugar
Procedure cooking crawfish (as many lbs as you want, just change the boil water if they get dirty). Washing crawfish thoroughly with water, 2-3 times is good to get rid all the dirt. Then soak crawfish in boiling water, if medium size cook about 7 mins, if jumbo size cook about 10 mins. You can add corns, potatoes or sausages after cooking crawfish, but I prefer to boil them in a separate pot. After cooking, soak crawfish in an ice bath to make the crawfish meat crunchy and stop the cooking immediately. Take crawfish out to another cooler, pour sauce on top then shake the cooler real well.
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Main Courses
Sirloin Steak
Madison Fleming ('22 CMAA)
2 - 6 oz. sirloin steaks 4 oz. light cream, separated 2 russet potatoes 8 oz. fresh green beans, trimmed 1 oz. sour cream 2 tsp. butter (black truffle butter if you have it) 2 tsp. olive oil
Preheat over to 400º. Peel and cut potatoes into large, evenly sized chunks. Place in a medium pot covered by cold water and bring water to boil. Boil for 14-18 minutes, or until tender. Drain potatoes and return to pot. Add sour cream, 2 oz. cream and a pinch of salt and pepper. Mash until smooth. Toss green beans in olive oil, salt and pepper. Spread into baking sheet in single layer and roast in oven 8-10 minutes. (This should only take ½ of the pan) Pat steaks dry and season both sides with salt and pepper. Place non-stick pan over medium heat and add butter. Add steaks to hot pan and sear until browned on each side (time will depend on how cooked you would like your meat. Medium rare should be about 2 minutes on each side- we will finish steaks in the oven). Remove steaks from pan and place unused half of baking sheet. Roast for another 7-9 minutes. Rest steaks and remove green beans from baking sheet. Return pan used to sear steaks to medium high heat and add remaining cream to accumulated juices from roasting pan from steak to a boil, stirring constantly until nappe. Serve with cream sauce on top of steak or potatoes and enjoy! Number of Servings: 2
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Main Courses
Caribbean Chicken Pelau
Simone Doudna
Meat Seasoning salt pepper chives thyme garlic parsley 1 tsp. Worcestershire sauce 1 tsp. soy sauce 1 tsp. ketchup
Mix well then spread all over the meat.
Pelau 3 lb. chicken pieces 2 cups rice, washed 2 cups coconut milk 2 cups water 1 large onion sliced 1 sweet pepper, chopped 1-1½ cups pigeon peas, drained 2-3 tsp. vegetable oil ¼ cup sugar
Heat oil in a large iron pot or skillet. Add sugar allowing it to burn to a deep brown. Add meat and brown for 5 minutes. Add rice and stir frequently for about 3 minutes. Add onions, peppers, and peas, stirring for a few seconds. Add last ingredients: salt, pepper, coconut milk and water, bring to a boil, lower heat, cover and simmer until the rice is cooked and the liquid is evaporated (25-30 minutes). If needed, add more water and simmer to soften rice and keep it fluffy. Serve warm. Number of Servings: 8 Prep Time: 20 Personal Notes: Pelau is a Caribbean one pot classic. Substitute chicken for beef for favorite comfort food that serves the whole family.
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Main Courses
Mary Sue’s Tangy Meat Loaf
Lisa Hopkins Barry, CPCE, CMP
½ cup ketchup 2 Tbsp. brown sugar ½ tsp. dry mustard 4 tsp. Worcestershire 2 tsp. Lawry’s season salt 1½ tsp. onion powder ¼ tsp. garlic powder ¼ tsp. black pepper 1 egg 2 Tbsp. green bell pepper, finely chopped 1½ cups Wheat Chex cereal, finely crushed (measure before crushing) 1 lb. 90/10 ground round, very lean 1 lb. Jimmy Dean pork sausage, mild
Preheat oven to 350º. In a large bowl, combine ketchup, brown sugar and dry mustard. Reserve 4 tablespoons of this mixture for the topping. To remaining mixture add Worcestershire, Lawry’s, onion powder, garlic powder, pepper and egg. Blend well. Stir in bell pepper and Wheat Chex. In another large bowl, combine ground beef and pork thoroughly using hands. Combine the two mixtures together well with hands. Press into a loaf pan or share into loaf in a loaf pan. Bake at 350º for 65 minutes. Top with reserved ketchup/brown sugar and dry mustard mixture and bake for 15 minutes more. Let stand for a bit before slicing. Number of Servings: 6 Prep Time: 90 minutes Personal Notes: I got this recipe from my Mother-in-law (Mary Sue Barry) via my husband. It’s his favorite dish, and I often make it for celebratory occasions and at home meals for house guests. Many guests have told me it’s the best they’ve ever had! It’s a great main course with mashed potatoes (regular or sweet), and roasted Brussels sprouts.
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Main Courses
Strawberry Alfredo
Gregg Rockett ('86)
12 oz. fettuccine ¼ lb. butter 2 garlic cloves, chopped fine ½ cup sour cream ½ cup grated gruyere cheese ½ cup heavy cream ½ cup grated parmesan cheese sprinkle of nutmeg 1 cup fresh strawberries, sliced 1 egg yolk sprinkle of freshly ground black pepper
Place fettuccine in boiling, salted water until cooked to desired doneness and then drain (keep a cup of the pasta water aside). In a large non-stick frying pan, melt butter and cook garlic over medium heat until fragrant. Add the pasta to the pan and cook for a few minutes, coating the butter and garlic over the pasta. Add the sour cream and gruyere cheese and continue to stir into the pasta until the cheese begins to melt. Place half the strawberries in the heavy cream and crush fruit until pulpy and cream is pink then add to the pasta, followed by a sprinkle of nutmeg. Cook for approximately 5-8 minutes until sauce begins to thicken. Transfer to a bowl and stir in the egg yolk and parmesan cheese. If mixture is a bit dry, consider adding some of the reserved pasta water. Serve in wide bowls or small plates and garnish with the sliced strawberries and pepper. Number of Servings: 4 starter plates or 2 main dishes Prep Time: 30 minutes Personal Notes: This recipe is my invention based on my sister's description of an Alfredo dish she ate
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in a restaurant in Philadelphia. While the name "Strawberry Alfredo" is borrowed, I designed the recipe based on a standard Alfredo sauce, but with some of my own additions, such as gruyere cheese, heavy cream and sour cream in equal parts and a dash of nutmeg at the end. The acidity and sweetness of the fruit are a great counterbalance to the richness of the cream and cheese.
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Main Courses
Chicken Tikka Masala/Butter Chicken
Gautam Taneja
Homemade Curry Powder 1 stick cinnamon 1 whole nutmeg 2 dried bay leaves 1 Tbsp. whole cloves 2 Tbsp. cumin seeds 3 Tbsp. coriander seeds 1 Tbsp. cardamom 1 tsp. red pepper flakes
Start by toasting your cinnamon, bay leaves, cloves, cumin seeds, coriander, cardamom, and red pepper flakes over medium heat in a dry stainless steel sauté pan. Make sure you keep the pan moving as not to burn your spices. Once they are fragrant and not quite smoking, add them to a spice grinder and blend them until they form a fine powder. Place in a bowl and grate 1 nutmeg into it. Set aside.
Marinade 1 cup full fat yogurt 2" ginger, grated 2 garlic cloves, grated 1 Tbsp. of the homemade curry powder kosher salt freshly ground pepper drizzle of olive oil 3 boneless skinless chicken breasts, cut into 1" cubes
In a bowl add yogurt, ginger, garlic cloves, 1 tablespoon of the homemade curry powder, salt, pepper, and a drizzle of olive oil. Whisk to combine. Add the cubes to the yogurt mixture. Mix to combine. Cover bowl and place in fridge for at least 4 hours and up to 24 hours. Spread chicken out evenly on a broiler pan in a rimmed baking sheet and place under the broiler on high for 10-15 minutes or until they register 160° internally.
Sauce 2" ginger, grated ½ small yellow onion, finely minced 2 cloves garlic, grated 1 small bird's eye chili, finely minced 2 Tbsp. vegetable oil 1 Tbsp. tomato paste 1 heaping Tbsp. of homemade curry powder 28 oz. can crushed tomatoes pinch of white sugar ¾ cup heavy cream
Heat oil over medium high heat before adding onion. Cook for about 1 minute before adding garlic, ginger, chili, tomato paste, and curry powder. Mix them together for about 30 seconds before adding tomatoes along with sugar to help with the acidity. Cook for 5 minutes. Add heavy cream to your sauce. Stir to combine. Next add your chicken to the sauce and cook for about 5-10 minutes. Taste for seasoning and add salt and pepper if needed. Plate up by putting a bed of warm cooked rice down first,
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followed by your chicken tikka on top, and then garnish with some cilantro. Serve and enjoy!
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Main Courses
Afgani Baingan (Afgani Eggplant)
Sujata Sirsat
1 eggplant 2-3 fresh tomatoes (could use canned tomato sauce or canned diced tomatoes) 1 fresh garlic pods 1-1½ cups yogurt vegetable or avocado oil turmeric powder red chili powder salt ground cardamom ground pepper, optional mint or cilantro, optional
This recipe is from memory. Some of the measurements included are approximates. Cut eggplants into 1 inch half moons and place in a large bowl. Cover the eggplant with salt, turmeric, and some chili powder (as per taste) and allow to rest for 5 to 10 minutes. Shallow fry the eggplant in oil until golden brown (I have baked the eggplant in a 400º oven and it works well too). While the eggplant cooks, place chopped tomatoes in a shallow pan with very little or no oil and allow it to simmer. Add cooked eggplant to the tomatoes and stir to mix. Cover the pan and change to stove setting to low heat. Allow this mixture to simmer until the oil separates. This could take about 20 minutes. Add freshly chopped garlic to cold yogurt. Add a couple pinches of cardamom powder and a pinch of pepper powder to the yogurt mix. Assemble dish in a glass bowl as follows: Layer of half the yogurt mix, then add all of the eggplant mix, then layer with remaining yogurt mix. Garnish with chopped fresh mint or cilantro. Number of Servings: 3 or 4 Prep Time: 45-60 minutes Personal Notes: This recipe was shared by a friend whom I met during graduate school at A&M. Her brother-in-law was from Afghanistan and she learned the recipe from him. The simplicity, taste and versatility as part of a larger menu makes it one of my very favorite recipes. I personally love Afgani Eggplant on the side with lentils and rice. I suggest baking the eggplant with a little oil for a lighter version. This dish is great right after preparation or cold. It is also be used as a dip with warm pita bread or naan.
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Main Courses
Rice Noodles with Shrimp in Peanut Sauce
Dennis (Hon. '18) and Julia Reynolds
2 lbs. shrimp, peeled, deveined, tails removed, leave whole or cut into bite-sized pieces 4 Tbsp. butter 1 lb. medium, Asian Best® Rice Sticks or equivalent 5 Tbsp. sesame oil 2 large cucumbers 3 large carrots SAUCE: ⅔ cup sugar 2 Tbsp. sake (water can substitute) ⅓ cup garlic, finely chopped ⅓ cup ginger, peeled & finely chopped ¼ cup parsley, finely chopped ¼ cup light soy sauce ⅓ cup dark soy sauce ⅓ cup sesame oil ¼ cup chili oil ⅓ cup white rice vinegar 1½ cups chunky peanut butter GARNISH: ½ cup chopped peanuts, more or less according to your preference 1 lime sliced into wedges, more or less according to your preference chopped parsley
Sauté shrimp in 4 Tbsp. of butter with fresh lemon juice until not opaque, approximately 3 minutes; set aside. Cook rice noodles (al dente), drain, rinse with cold water, drain, place in large bowl, toss with 5 Tbsp. of sesame oil, set aside. Peel cucumbers, slice lengthwise, remove seeds, slice lengthwise again, (4 long pieces per cucumber), slice crosswise thinly. Julienne carrots; slice in 2” lengths. Mix sugar and sake in small bowl and stir until clear. Mix remaining sauce ingredients in a medium bowl, add sugar/ sake mixture, mix until the peanut butter is sufficiently dissolved. Pour sauce over noodles, add shrimp, cucumbers, carrots; mix well. Refrigerate for at least 2 hours. Serve cold topped with chopped peanuts, parsley, and lime wedges. NOTES: The sugar for the sauce can be adjusted up or down depending on your preference. This is a great side dish as well, with or without the shrimp. Number of Servings: 4-6
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Prep Time: 30 minutes plus two hours to chill Personal Notes: We made this when we dabbled in the catering business back in 1990-something and it was a hit!
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Rosemary Pork Chops & Red Wine Rice
Rus Trebilcox
4-6 thinly sliced pork chops 1 small sweet onion minced, white or yellow 1-1½ cups white rice 3-4 Tbsp. rosemary, fresh is better, dried will do 3 Tbsp. olive oil 1-2 Tbsp. butter salt to taste pepper to taste 1 bottle relatively inexpensive dry red wine (Merlot, Cabernet Sauvignon, etc)
When pork chops are at room temperature, wash and dry thoroughly, season well with salt and pepper, roll them in rosemary and set aside. Place skillet on medium high heat, add a little olive oil and butter and sauté minced onions until translucent. Pour sautéed onions into separate medium large bowl and set aside. Place same skillet on medium-high heat and add rice. Toast the rice until opaque. This process generally takes about 10 minutes. Toss the rice often to prevent it from scorching or burning. When rice is toasted, pour rice into same container as the sautéed minced onions and set aside. Place same skillet back on medium high heat. Add a little more olive oil & butter. Once oil & butter start to shimmer, sear pork chops for no more than 1 minute each side. You can sear 1-2 chops at a time. Sear all chops and set aside. Place same skillet back on medium-high heat. (Do not to rinse the skillet as you will want to retain all the meat and oil drippings which add flavor to your rice.) Add the rice and sautéed onion mixture and about ½ bottle of red wine. Sprinkle remaining rosemary on top of the rice and onions. Place chops on top of the rice. Place lid on top of skillet and cook the rice on medium heat until tender. You may need to add more wine for moisture as the rice cooks. Total cooking time is about 30-45 minutes. Number of Servings: 4-6 (pending number of chops prepared) Prep Time: 1 hour Personal Notes: When prepared correctly, socarrat (the delicious crispy rice found on the bottom of your skillet) will form. It’s delicious and some people think its the best part of the meal! Serve immediately with a fresh garden salad of your choice. (And, if you play your cards right, there should be just enough wine left over for the cook to have a short one before serving the meal!) Enjoy & Bon Appetit!
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Main Courses
Braised Short Ribs
Charles D. Dorn, CCM ('80)
¼ cup olive oil 6 lbs. meaty beef short ribs (on or off the bone) Salt and freshly ground pepper 2 celery ribs, coarsely chopped 1 carrot, coarsely chopped 1 large sweet onion, coarsely chopped ½ cup tomato paste 5 thyme sprigs 3 anchovy fillets, chopped 1 bay leaf 1 head of garlic, halved crosswise 1 quart beef or chicken stock 2 cups dry red wine (I use a bold wine, Cabernet, Zinfandel etc.) ⅓ cup white vinegar
Preheat the oven to 325°. Heat 2 tablespoons of the olive oil in a large enameled cast-iron casserole. Season the ribs with salt and pepper. Add half of the short ribs to the casserole and cook over moderately high heat until browned, about 6 minutes. Transfer the ribs to a plate. Repeat with the remaining oil and ribs. Add the celery, carrot and onion to the casserole and cook over moderate heat until softened, about 7 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Add the thyme sprigs, anchovies, bay leaf and garlic and cook, stirring, for 2 minutes. Add the stock, wine and vinegar and bring to a boil. Return the short ribs to the casserole, then cover them and braise in the oven until the meat is very tender, about 3 hours. If using bone-in short ribs, the bones will fall off at this point. If they have not, you can easily slip them off the meat. Remove them from the braising liquid and trim off the fat on the bottom of the meat where the bones were. (If you are using boneless short ribs, skip this step.) Strain the braising liquid, pressing hard on the solids; skim the fat. Season with salt and pepper if necessary. If you are going to serve them immediately, transfer the ribs to a platter. If you are going to serve them the next day, place them in an enamel casserole dish or Pyrex container, cover with the now strained cooking liquid and refrigerate. If you choose this method, any fat will rise to the top and can be scraped off before reheating the next day. If you make short ribs ahead, they can be refrigerated in their sauce for 3 days. These are best made the day before and left to cool. Personal Notes: The remaining wine in the bottle is for the Chef (for research purposes!).
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Main Courses
RusT's Czech/Bohemian Style Polish Kielbasa with Cabbage & Noodles (An old family recipe.)
Rus Trebilcox
2-3 packs good quality Polish Kielbasa sausage 1-2 large yellow or white sweet onions, sliced into rings 2-3 Tbsp. olive oil 4-8 Tbsp. butter 1 package large egg noodles ½ head fresh green cabbage, slice/chop into long thin strips 1 apple, optional – tart preferred such as Honey Crisp, or Granny Smith salt to taste pepper to taste caraway seeds to taste 3-8 cloves fresh garlic, minced (add to taste) 4-6 oz. apple cider vinegar, amount based on tartness desired 1-2 Tbsp. granulated sugar, optional – based on personal sweetness
Remove sausage from packages and allow it to reach room temperature. You can either slice the sausage (by using either a standard or Asian cut method – Asian cut is preferred) into small discs, 1-4 in. sections, or leave it entirely whole. If the sausage is sliced into smaller pieces, on medium-high heat, sauté the sausage in a skillet with olive oil and ½ sliced onions and minced garlic. (The amount of onions and garlic are at the preference of the cook.) Cooking time is approximately 10-15 mins. Remove from skillet and set aside. If the sausage is left entirely whole, oil up the sausage and a good portion of the onions and minced garlic and place on a cookie sheet. Bake in over on 350 degrees for about 30 minutes, or so, until the onions are tender and meat is thoroughly heated. Remove from oven and set aside. On high heat, in the same skillet used to sauté the sausage, add olive oil and butter. When the oil begins to shimmer, add the sliced cabbage and a good portion of the sliced onions and minced garlic. Cook/sauté for about 5-6 minutes. At this point, you can add a pealed, cored, sliced apple, if you like. Begin adding vinegar a couple of tablespoons full at a time. (The amount of vinegar used depends on personal preference and taste.) A bit of sugar added to this mixture will help caramelize the onions (optional). Add salt, pepper and caraway seeds. Continue to cook/sauté until cabbage and onions are al dente (normally, another 5-10 minutes). Remove from heat, leave in same skillet/pan and cover. Prepare the noodles according to the instructions on the package. (Normally, noodles are cooked in a large pot of well-salted boiling water until al dente.) Drain water, return noodles to the large pot and add 3-4 tablespoons of butter, toss noodles and butter until all noodles are well coated. Depending on the amount of food being prepared, you can assemble the meal in several difference ways - all in the same skillet used to sauté the cabbage and onions; all in the same pot used to prepare the noodles; or in a new and larger pot. It all depends on the cook’s preference for serving and presentation. Combine the cabbage with the noodles and gently toss. Next, add the sausage either by combining/tossing it with the cabbage and noodles, or by laying it on top of the mixture. Cover the mixture and place in an oven on low heat to keep warm until serving time. This is a very simple meal to prepare. The end result depends chiefly on the cook’s personal taste and preference for the amount of ingredients and spices used. Number of Servings: 5-10 Prep Time: 1.5 hours Personal Notes: Variations: • You can add a variety of root vegetables to this meal if you like. Carrots, turnips, rutabaga, kohlrabi, are all wonderful items to consider adding. • If you like a little more heat, add a dash or two of Tabasco or Siracha sauce to the cabbage and onions as they are cooking. A little "heat" is always a nice touch! • If you like tart, add a little more vinegar. The more you add, the more it
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will resemble sauerkraut. Enjoy! Bon Appétit!
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EQUIVALENTS AND SUBSTITUTIONS 1 pound shelled walnuts
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3 cups chopped walnuts
1 pound raisins
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2-3/4 cups seedless raisins
1 pound dates
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2-1/2 cups pitted dates
1 tablespoon cornstarch
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2 tablespoons flour or 4 teaspoons tapioca
1 medium clove of garlic
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1/8 tsp. garlic powder
1 cup honey
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1 cup molasses or corn syrup
1 cup ketchup
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1 cup tomato sauce plus 1/2 cup sugar plus 2 tablespoons vinegar
1 teaspoon dry mustard
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1 tablespoon prepared mustard
1 small onion
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1 tablespoon dried onion
1 cup tomato juice
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1/2 cup tomato sauce plus 1/2 cup water
1 cup self-rising flour
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1 cup flour plus 1-1/2 tablespoons baking powder plus 1/2 teaspoon salt
1 egg
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1 teaspoon cornstarch
1 cup liquid honey
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1-1/4 cups sugar plus 1/4 cup liquid
1 cup corn syrup
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1 cup sugar plus 1/4 cup liquid
1 cup buttermilk
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1 cup plain yogurt
1 cup sour cream
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1 cup plain yogurt
1 cup tomato juice
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1/2 cup tomato paste plus 1/2 cup water
Sides & Sauces
Cranberry Relish
Mack Craft ('21 TRACC)
1 pkg. fresh cranberries 1 box of lemon jello 1 cup sugar 1 orange 1 small can crushed pineapple
In food processor, crush cranberries and whole orange. Make the jello according to package and let it set fairly firm. Mix sugar, cranberry/orange mixture, and pineapple, then add mixture to jello. Let set. Then enjoy.
Avocado Cilantro Dressing
Mack Craft ('21 TRACC)
½ avocado ¼ cup Greek yogurt ½ cup water 1 cup cilantro leaves and stems 1 clove of garlic ½ tsp. salt squeeze of lime juice
Pulse in food processor! You can use this in a salad or some fish/shrimp tacos. Prep Time: 5 minutes
Chocolate Gravy
Smitty, Friend of Hilton College
⅓ cup cocoa powder ⅓ cup flour 1 cup sugar 1 stick butter 1 tsp. vanilla water
Add dry ingredients into a pot with enough water until it has the same consistency as a pudding mix. Stir constantly over high heat until it thickens. Remove from heat and add butter and vanilla and stir until melted. Serve over warm biscuits for breakfast.
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Sides & Sauces
Corn Casserole
Erin Goodell ('98)
16 oz. can cream-style corn 13 oz. corn, boiled & dried (yellow kernels) ½ cup margarine 1 cup cultured sour cream 1 medium egg 8 oz. corn muffin mix, dry (not packed) 1 tsp. celery seed 2 cups shredded cheddar cheese
Mix all together; pour into a greased 2-quart baking dish. Bake 1 hour at 350º. Number of Servings: 10 Prep Time: 10 minutes Personal Notes: A holiday tradition!
Sweet Potato Casserole
Diana, Friend of Hilton College
1 regular can sweet potatoes, drained 1 large can sweet potatoes, drained 1 cup sugar 1 stick butter, softened 2 eggs ½ cup milk 1 tsp. vanilla Topping: ½ cup flour 1 cup brown sugar ¼ cup melted butter ½ chopped pecans
Mix the first seven ingredients with a mixer and put in a buttered 9x13 pan. Mix together the topping ingredients and sprinkle on top of mixture. Bake at 350º for 1½ hours.
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Sides & Sauces
Rice with Veggies
Vanessa Garcia ('21 CMAA)
⅛ cup of oil 2 cups of parboiled rice 4 cups of water 2 medium Roma tomatoes, chopped ¼ bell pepper, chopped ¼ purple onion, chopped 4 tsp. granulated bouillon chicken flavor 1 tsp. salt
Heat oil in large frying pan on medium heat. Add rice and cook until golden brown. Add chicken flavored bouillon and salt to 4 cups water and wait until water is boiling. Add chopped tomatoes, bell peppers and onions. Stir and cover pan on low heat. Let simmer for 30-40 minutes or until all is cooked and there is no liquid left. Enjoy!! Number of Servings: 8
Marinated Tomatoes
Lisa Hopkins Barry, CPCE, CMP
3 Tbsp. fresh parsley leaves, chopped 1 Tbsp. sugar 1½ tsp. garlic salt 1½ tsp. seasoned salt ½ tsp. ground pepper ¾ tsp. dried thyme ¾ cup vegetable oil ½ cup red wine vinegar 2-3 green onions, chopped 4-6 large tomatoes, each cut into 6 wedges
Combine all ingredients, except tomatoes, in a large measuring cup or mixing bowl. Whisk well. Place tomatoes in a resealable plastic bag and pour marinade over. Marinate at room temperature for up to 2 hours, turning the bag occasionally. Number of Servings: 6 to 8 Prep Time: 10 minutes
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Sides & Sauces
Spiced Carrots
Lisa Hopkins Barry, CPCE, CMP
7 large carrots, peeled and cut in half lengthwise 2 Tbsp. olive oil ½ tsp. Chinese five-spice powder salt to taste
Preheat oven to 375º. Cut halved carrots in half again crosswise on the diagonal. Place carrots into a 2 quart baking dish and drizzle with olive oil; sprinkle with five-spice powder and salt to taste. Toss lightly to coat carrots with oil and seasoning. Arrange carrots into a even layer. Roast carrots for 15 minutes; check for tenderness and stir if desired. Continue roasting 15 to 20 more minutes. Number of Servings: 6 Prep Time: 45 minutes Personal Notes: These carrots are a wonderful accompaniment to any main course - they add a beautiful color and a wonderful exotic aroma to the meal.
Funky Chipotle BBQ Sauce
Tobias Cronstrom ('21 TRACC)
3-4 chipotle peppers, dry 3-4 ancho peppers, dry 1 clove of garlic 1 cup (or as needed) of kombucha 3 Tbsp. of dark miso paste 1 tsp. cumin ⅓ cup tomato paste 1⁄2 cup of brown sugar
Cut the chilis open and get as many of the seeds out as possible then place them in a mixing bowl. Pour boiling in the bowl, covering the chilis, let soak for 30 minutes. Drain the chilis, reserving the liquid. Place the chilis in a blender along with all other ingredients. The heat of the chilis will vary each time so add them one at a time until desired heat is reached. Blend until smooth. Pour in more or less kombucha depending on your desired consistency. Season with salt to taste and serve. The sauce will keep for at least a month in your refrigerator and goes great with any type of grilled meats.
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Sides & Sauces
Duck Fat Roasted Potato with Fresh Herbs
Josiah Williams (‘06)
3 lbs. baby or fingerling potatoes 1 cup fresh herb (basil / sage / rosemary mix) chopped 10 cloves garlic, diced ¼ cup duck fat salt and pepper to taste
Preheat oven and large cast iron pan to 350º. Bring salted water to boil. Boil potatoes 8 minutes. Drain, cool for 2 minutes, cut in half. Pull hot pan from oven, add duck fat. Place potatoes cut side down sprinkle everything on top. Roast 30 minutes. Number of Servings: 6 Prep Time: 60 minutes Personal Notes: This recipe started my love of duck fat and my love of Jet Tila’s cooking. His recipes are a huge player as an influence to my own cooking journey, this one is right up at the top. I would keep duck fat hidden in a corner of the walk in when I managed a steak house and after any particularly stressful shifts I would bust these out for my amazing BOH crew. It also doesn’t hurt that the wife is addicted to them. GO COOGS!!
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Sides & Sauces
Barry's New Orleans Dirty Rice
Wendy Gary
14 oz. can beef broth ¾ cup regular white rice uncooked 3 Tbsp. butter 3 Tbsp. all purpose flour 1 cup finely chopped yellow onion ½ cup finely chopped celery ½ cup finely chopped green bell pepper ½ tsp. garlic powder ⅛ tsp. cayenne pepper ½ tsp. salt 1 lb. chicken livers 3 oz. can sliced mushrooms
Typed exactly as Barry has it on his recipe card.... In saucepan, combine beef broth and rice; bring to boiling. Cover and cook according to rice directions. Meanwhile, in another saucepan, melt butter; stir in flour. Cook and stir until golden brown. Stir in onion, celery, green pepper, garlic powder, salt, and cayenne. Cook until onion is tender. Coarsely chop chicken livers. Stir livers and undrained mushrooms into onion mixture. Cover; cook over low heat till livers are tender, six to eight minutes, stirring often. Fold liver mixture in hot cooked rice. Number of Servings: 6 Prep Time: 30 minutes
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Sides & Sauces
Red Sauce
Josiah Williams (‘06)
10 cups diced tomatoes 1 Tbsp. avocado oil 2 large onion, diced 5 ribs celery, diced 5 carrots, peeled and diced 10 clove garlic, diced 3 Tbsp. tomato paste 5 sprigs fresh oregano 10 basil leaves ¼ tsp. red pepper flakes salt and pepper to taste
In large saucepot heat oil over medium heat. Add veggies and they become soft, about 7 minutes. Add garlic, sauté until fragrant, 1 minute. Add tomato paste, sauté 4 minutes. Add tomatoes, oregano, basil, red pepper flakes. Bring to boil, reduce heat and simmer 1 hour. Remove from heat and puree with immersion blender. Season with salt and pepper to taste. Number of Servings: 6 Prep Time: 90 min Personal Notes: This recipe is based off an article in Clean Eating Magazine (Everyday Marinara Sauce). I make a double batch of this sauce and freeze most of it for later. It is minimally seasoned and incredibly versatile. Adding a little bit of this or that can change this into an amazing dish in minutes. Of course it makes an amazing pasta or pizza sauce and can morph all the way to Ratatouille Sloppy Joes or Jambalaya. Enjoy, GO COOGS!
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Sides & Sauces
Stuffed Piri Piri Poblano Pepper
Madison Fleming ('22 CMAA)
12 oz. ground turkey 1 oz. feta cheese 2 oz. sour cream 1 lime, halved 1 Persian cucumber, peeled and small diced 2 tsp. Piri Piri Seasoning 3 poblano peppers, cut in half lengthwise and deseeded 1 shallot, diced 4 oz. grape tomatoes, cut in half lengthwise 2 tsp. chicken or turkey demi-glace concentrate 4 Tbsp. & 1 tsp. olive oil salt and pepper to taste
Preheat oven to 400º. Cover baking sheet in aluminum foil. Toss peppers in 2 oz. olive oil with salt and pepper. Place peppers cut side down on baking sheet, roast for 10 minutes. While peppers are roasting, heat 2 tablespoons olive oil in a large non stick pan over medium high heat. Add shallots and sauté until fragrant, about 30 seconds. Add ground turkey, demi-glace and ¼ cup water. Break up meat while stirring to brown, 7-9 minutes or until fully cooked. Add tomatoes and sauté for another 30 seconds. Remove peppers from oven, flip peppers cut-side up and distribute filling evenly among all the halves. Place back in the oven and continue to roast 8-10 minutes. In small bowl, combine sour cream, cucumber, lime juice, 1 teaspoon olive oil and salt and pepper. Place dollop of sour cream mixture on top of each half of peppers and enjoy! Number of Servings: 2-3
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Sides & Sauces
Savory Squash
Sharmagne Taylor ('86)
4 medium-sized yellow squash, thinly sliced 1 clove of fresh garlic, rough cut ½ medium-sized red onion, chopped ½ sweet bell pepper, chopped (green, orange or red) 3 Tbsp. olive oil (Greek, Spanish or extra virgin) ¼ cup low sodium vegetable broth, optional ½ cup freshly grated Parmesan cheese coarsely ground black pepper coarsely ground kosher salt ½ tsp. of savory, dried/ground
Planning Ahead: Pre-cut squash, garlic, bell pepper and onion. Store in the refrigerator up to 24 hours until ready to use. Pour olive oil into skillet and bring to sizzling over medium heat. Add vegetable mixture. Sauté for about 8 minutes until mixture is slightly tender. Sprinkle to taste with pepper, salt and Savory. If you prefer a softer consistency, add broth after 8 minutes and simmer for an additional 5-7 minutes over low heat. Transfer squash to a flat dish or casserole. Sprinkle freshly grated parmesan cheese over the top and serve immediately. For Vegan diets, prepare with broth and serve over vegan pasta or grains. Number of Servings: 4 Prep Time: 20-25 minutes Personal Notes: Meatless Mondays and offering healthy, flavorful and filling alternatives for vegan and vegetarian friends and family can be challenging. Discovered savory makes squash come alive and with the cheese or broth meat eaters don't miss it.
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Sides & Sauces
Chianti Risotto
Gregg Rockett ('86)
1½ Tbsp. olive oil 1 onion, chopped 2 oz. of bone marrow 2½ cups of beef stock 1¼ cups of arborio or carnaroli rice 375 milliliters of Chianti wine (½ bottle) 2 Tbsp. grated parmesan cheese 2 Tbsp. butter
Sauté the onions in the olive oil until golden and add the bone marrow, gently cooking until the marrow melts completely. Add the rice and coat completely in the oily mixture. Add the wine and cook over medium heat until completely absorbed. Have the beef stock in a separate pan over low heat and add the stock to the rice one ladle at a time. As the stock mixture is absorbed, add another ladle of warm stock. Reserve one ladle of stock and turn off the burner when all but the reserved stock is absorbed. Add the last of the stock, butter and cheese and cover for 5 to 10 minutes. Serve as an accompaniment to a sliced rib eye or steak Florentine. Number of Servings: 4 side dishes, or 2 main dishes Prep Time: approximately 1 hour Personal Notes: I had this dish in a restaurant in San Gimignano (Tuscany) and my wife insisted on asking the chef how it was made. She disappeared into the kitchen for 20 minutes and came back with a small scrap of paper with the recipe in a combination of Italian and English. We have it both as a side dish to a medium rare steak sliced into ribbons, as well as a starter or even a main dish on a winter evening.
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Sides & Sauces
Six Cheese Mac and Cheese
Michelle Russen ('22)
Mac and Cheese 2 boxes medium shell pasta 8 oz. package cream cheese, cut into 1" cubes ½ stick salted butter, separated ½ tsp. garlic, minced 3 Tbsp. corn starch 1½ cups whole milk ½ cup heavy whipping cream 1½ tsp. spicy brown mustard ½ tsp. white pepper, to taste ¾ tsp. salt, to taste 2 dashes liquid smoke 1 cup Mexican blend cheese ¾ cup extra-sharp white cheddar cheese ¼ cup swiss cheese
Preheat oven to 400º. Boil lightly salted water and cook pasta to al dente (according to package directions). Drain and rinse. Meanwhile, in a large pot, melt 1/4 C butter over medium heat. Stir in garlic and corn starch. Cook until smooth and bubbling, stirring constantly (~2 minutes). Mix in milk, cream, cream cheese, mustard, liquid smoke, salt and pepper. Cook, stirring frequently, until sauce is thickened and cream cheese is smooth (~10 minutes). Remove from heat and stir in cheeses. Stir until well blended and cheese is melted. Fold in pasta until well blended. Lightly grease a 9x9 baking dish. Add in macaroni mixture. Melt remaining butter.
Topping ¼ cup Italian style bread crumbs ¼ cup grated parmesan cheese 2 Tbsp. salted butter, melted
Meanwhile, combine Parmesan cheese and bread crumbs in a small bowl, then spread over macaroni. Drizzle melted butter over the bread crumb mixture. Bake 15-20 minutes, or until top is golden brown and cheese sauce is bubbling. Number of Servings: 8 Prep Time: 30 minutes, total time 50 minutes Personal Notes: This is the most requested dish my mom and I make. It takes some time, especially if I have to shred the cheeses myself rather than buying shredded, but it is so worth it. Thanksgiving wouldn't be complete without this dish! But, it is also easy enough to make on a weekend and reheats well for leftovers.
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MISCELLANEOUS Custard Cup Custard Casserole Soufflé Timbales Rice Pudding
FRUIT Apricots Figs Peaches Prunes
OVEN TEMPERATURE CHART Temp. 300F 300F 325F 300F 325F
Minutes 20-30 45-60 50-60 35-45 50-60
TABLE FOR DRIED FRUITS Amount of Sugar or Honey 1/4 c. for each c. fruit 1 tbsp. for each c. fruit 1/4 c. for each c. fruit 2 tbsp. for each c. fruit
Cooking Time 40 min. 30 min. 45 min. 45 min.
RULES FOR WHIPPING CREAM Chill the cream, bowl and beaters in a refrigerator for at least 2 hours. Beat until it is fairly stiff. If cream is beaten until it is warmer than 45 degrees, it will turn to butter. Should cream start to turn buttery, whip in 2 or 3 more tbsp. of cold milk. If you wish the cream to keep stiff for a day or two, add one teaspoon gelatin soaked in one tablespoon cold water. Dissolve the gelatin over hot water; allow to cool to the consistency of egg white before adding to the cream and whipping. Use medium speed when whipping cream with an electric beater. Cream, when whipped, almost doubles in bulk.
SUBSTITUTES FOR WHIPPING CREAM
1. Use light cream or cereal cream after allowing it to stand undisturbed for 48 hours in the refrigerator. Whip as you would whipping cream. 2. Prepare cream as given above. Soak 1 tsp. gelatin in 2 tbsp. cold water and dissolve over hot water. Allow to cool; then add to the cream and whip. 3. Use evaporated milk. Milk prepared with gelatin holds up better and longer, but may be more convenient to chill it on occasion. Chill 12 hours. Use medium speed on the electric beater when whipping.
Soups, Stews & Salads
Cranberry Salad
Linda, Friend of Hilton College
1 bag fresh cranberries, chopped 2 cups sugar 1 can crushed pineapple, drained 2 regular size Cool Whip, thawed 1 bag mini marshmallows
Combine sugar and cranberries in bowl and let sit overnight. Add in pineapple and mix well. Fold in Cool Whip and marshmallows. Enjoy.
Fruit Salad
Wanda, Friend of Hilton College
1 can peach pie filling 2 small cans mandarin oranges, drained 1 can chunked pineapple, drained 2 cans chunky fruit cocktail, drained 1 pkg. frozen strawberries bananas, to your liking
Mix all ingredients, except bananas, and place in a bowl overnight in the fridge. Just before serving add sliced bananas and mix well.
Beans and Sausage
Friend of Hilton College
1 lb. fully cooked kielbasa, halved lengthwise and sliced 1 medium onion, chopped 1 cup ketchup ¾ cup brown sugar ½ cup sugar 2 Tbsp. white vinegar 2 Tbsp. yellow mustard 3 cans great northern beans, drained and rinsed
Place all ingredients in crockpot. Stir well, cover and cook on low for 6-8 hours.
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Soups, Stews & Salads
Quinoa Salad
Wendy Evans
1 boil bag of quinoa, cooked and drained 1 small gala apple, skin removed and chopped ⅓ cup almonds, chopped ½ cup candied pineapple, chopped ½ cup raisins, halved
Ingredients should be small chunks, not bigger than a raisin. Mix all ingredients well and serve cold. Personal Notes: On a trip to family in California, we had this warm as an appetizer in a Mexican restaurant. I prefer my variation cold.
Romaine and Corn Salad
Anat, Friend of Hilton College
Salad 2-3 romaine lettuce heads, chopped 1 can of corn, drained 2-3 Persian cucumbers, halved and sliced 1 bunch of fresh dill, trimmed and chopped
In a large bowl, mix all ingredients well. Set aside.
Dressing 3 heaping Tbsp. of mayo juice from 1 lemon 2 grated garlic cloves 2 tsp. yellow mustard salt and pepper to taste
In a small bowl, mix together all ingredients. Pour over salad, mixing well. Enjoy!
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Soups, Stews & Salads
Cranberry-Almond Broccoli Salad
Steve Cunningham
¼ cup finely chopped red onion ⅓ cup mayonnaise 3 Tbsp. plain Greek yogurt 1 Tbsp. apple cider vinegar 1 Tbsp. honey ¼ tsp. salt ¼ tsp. black pepper 4 cups coarsely chopped broccoli florets ⅓ cup slivered almonds, toasted ⅓ cup dried cranberries 4 center-cut bacon slices, cooked and crumbled
Soak red onion in cold water for 5 minutes, drain. Combine mayonnaise and next 5 ingredients (through pepper), stirring well with a whisk. Stir in red onion, broccoli, and remaining ingredients. Cover and chill one hour before serving.
Taco Soup
Wendy Evans
1 lb. ground meat 1 medium onion, chopped 3 - 15½ oz. cans chili beans 1 can whole kernel corn, undrained 15 oz. tomato sauce 1 can diced tomatoes 1 envelope dry ranch mix 1 envelope taco seasoning 1½ cup water
Brown meat with onion and drain. Combine all ingredients in a large pot. Bring to a boil then cover and simmer for 15 minutes stirring occasionally. Personal Notes: Freezes well. We top ours with shredded cheese, sour cream or corn chips.
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Soups, Stews & Salads
German Sauerkraut Soup
Adrienn, Friend of Hilton College
½-1 lb. pork loin, cut in ¾" cubes 2 Tbsp. onion flakes 1 Tbsp. garlic 2 Tbsp. tomato paste 1 Tbsp. smoked Hungarian paprika ½ tsp. dried marjoram ½ tsp. caraway seeds, lightly crushed 1 tsp. salt ¼ tsp. black pepper 4 cups chicken or vegetable broth 3 cups water 16-24 oz. German sauerkraut (do not use American, I use Hengstenberg) 1½ cups fresh cubed potatoes (optional)
Put everything in a pot and bring to a rolling boil. Reduce heat to medium for 10 minutes. Cover and simmer for 25 minutes. Continue to slow cook until meat and potatoes are cooked. I serve with bread.
Grilled Kale and Peach Salad with Ricotta Cheese and Walnuts
Tobias Cronstrom ('21 TRACC)
2 bunches of kale (about 1 lb.) 4-5 hard fleshed peaches (white peaches work best) neutral oil for brushing honey olive oil ⅔ cup ricotta cheese 1⁄2 cup walnuts ground pepper
Heat your grill to medium-high heat. Cut your peaches into quarters. Brush your kale leaves and peach quarters with a neutral oil such as canola oil. Place your kale and peaches on the grill and cook until the edges of the kale start to char and the peaches have nice grill marks on them. Remove from the grill and cut the kale into bite-sized pieces. Toss with the peaches and garnish with walnuts, ricotta cheese, and freshly ground pepper. Drizzle with olive oil and honey.
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Soups, Stews & Salads
Chickpea Tuna Salad
Nicole Tran ('24 HFTP)
15 oz. can garbanzo beans, drained and rinsed ½ lemon, juiced ¼ cup vegan mayo, or hummus ½ cup celery, chopped 1 tsp. mustard 1½ tsp. garlic powder pink salt & cracked pepper, to taste tomato (optional) sauerkraut (optional) dash of cayenne (optional) cilantro (optional)
Using a fork or potato masher, mash the chickpeas (3/4 of them) well until it forms a "tuna salad" consistency. Add the rest of the ingredients and mix well, adding any extra ingredients you like. Serve in lettuce leaves with tomato, sauerkraut, on bread, or have them alone in any choice of pita! You can also serve on bibb or remained lettuce like a wrap, instead of using bread. Enjoy!
Pork and Potatoes
Wendy Evans
1½ lbs. ground pork, cooked and drained 15 oz. tomato puree 1 can cream of celery soup 1 can french onion soup ¾ cup water 3½ cups potatoes, peeled and cubed 1 small onion, diced 1 bell pepper, chopped 2 cups carrots, diced 1-2 cups shredded cheese
Mix puree, water and all soups in a medium bowl. In crockpot add soup mixture and rest of ingredients, reserving 1 cup of potatoes and cheese. Mix well, sprinkle with reserved potatoes and cover with cheese. Cover and cook on low for 8-9 hours or until veggies are tender. Personal Notes: I serve with cornbread. When I fix for the guys I never have any leftovers.
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Soups, Stews & Salads
Potato Soup
Friend of Hilton College
5½ cups cubed potatoes, divided (peeled or unpeeled) 2¾ cups water 1½ cups cubed fully cooked ham ⅓ cup butter 2 celery sticks, chopped ½ cup chopped onion ¾ tsp. garlic powder ¾ tsp. paprika pepper to taste ½ lb. cubed Velveeta ⅔ cup sour cream chives for garnish
Place 4½ cups of potatoes in a saucepan; add water. Bring to a boil Reduce heat; cover and cook for 15-20 minutes or until tender. Remove from heat, do not drain. Mash potatoes and butter together using a wooden spoon, I leave some chunks. In crockpot add ham, celery, onion, garlic powder, paprika, pepper and remaining cubed potatoes. Mix well and stir in mashed potatoes topping with cheese. Cover and cook on low for 5-6 hours or until veggies are tender. Stir in sour cream until blended. Dish and top with chives. Enjoy.
Lasagna Soup
Patty Godfrey ('89)
1-1½ lbs. Italian sausage 1 large onion, diced 4 garlic cloves, minced 2 tsp. dried oregano ½ tsp. crushed red pepper flakes 2 Tbsp. tomato paste 28 oz. can petite diced tomatoes 2 bay leaves 6 cups chicken stock 8 oz. fusilli pasta (or the pasta of your choice) shredded parmesan cheese, for topping
Sauté/cook sausage in a large pot until browned. Add onion and garlic and cook until onions have softened, about 5 minutes. Stir in oregano, crushed red pepper and tomato paste. Cook until paste is slightly brown and evenly coated the meat and onions. Add diced tomatoes, bay leaves and chicken broth. Turn down heat to medium/low and simmer for 30 minutes. Crank heat back up and bring to a boil. Add pasta and cook until al dente, about 8-10 minutes. Serve with some parmesan cheese on top. Number of Servings: 6 Prep Time: 1 hour
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Soups, Stews & Salads
Frog Eye Salad
Wendy Evans
½ cup sugar 1 Tbsp. flour ¼ tsp. salt 20 oz. can pineapple chunks, undrained 8 oz. crushed pineapple, undrained 1 egg, beaten 2 tsp. lemon juice 8 oz. ancini de pepe pasta, uncooked 22 oz. mandarin oranges, drained 8 oz. Cool Whip, thawed 3 cup mini marshmallows ½ cup flaked coconut maraschino cherries, cut in half (you decide how many)
In medium saucepan, stir together sugar, flour and salt. Drain pineapple, reserving enough juice to equal 1 cup. With whisk, gradually add juice and egg into sugar mixture. Cook over medium heat stirring frequently until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly, drain well. In a large bowl stir together pineapple juice mixture and pasta. Cover and refrigerate for several hours or overnight. Add crushed and chunked pineapple, oranges, whipped topping, marshmallows, cherries and coconut; mix gently and thoroughly. Cover and refrigerate until cold.
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Soups, Stews & Salads
Tom O's Gazpacho
Rus Trebilcox
4-6 Roma tomatoes (the riper the better!) 1 green pepper salt to taste 3-4 oz. olive oil 1-2 shallots, finely minced 2-4 garlic cloves, to taste ½ cup red wine or apple cider vinegar 1-2 pieces of fresh bread (whole wheat tastes best in this recipe) 1 small cucumber, peeled 1 avocado, if desired for garnish croutons, if desired for garnish
Wash produce thoroughly before you start. In a blender, mix tomatoes, garlic, ½ green pepper, ½ cucumber, salt, vinegar & olive oil. Once blended, add 1-2 slices of bread. This will help thicken the gazpacho. Add more vinegar and/or olive oil to taste. Refrigerate the mixture until it is very cold. Add shallots and the remaining green pepper. Thinly slice the remainder of the cucumber. Peel and slice the avocado. Use these ingredients as your garnish to the gazpacho. Serve with your favorite bread, crackers, cheese, and of course a good crisp wine. ENJOY! Number of Servings: 3-6 Prep Time: less than 30 minutes Personal Notes: This is probably my most favorite summertime meal. We generally serve this with a cheese/cracker tray and a glass (or 2) of very cold and crisp Sauvignon Blanc. My companion and I have made this our standard "Tuesday Night Special" for the past 35 years!
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Soups, Stews & Salads
Chicken and Andouille Gumbo
Melissa Manske ('05)
Seasoning 4 tsp. salt ¼ tsp. white pepper ¼ tsp. cayenne pepper ¼ tsp. black pepper ½ tsp. thyme ½ tsp. oregano 1 Tbsp. parsley, minced 3 bay leaves, whole
Blend and set aside.
Roux 1½ cups vegetable oil 1½ cups all purpose flour
Heat the oil and flour in a dutch oven or soup pot. Whisk and cook over medium low heat until the flour turns a dark brown color. **Alternatively, you may cook the roux in the oven. Using a cast iron skillet, combine the flour and oil. Cook in a 300º oven, whisking every 40 minutes, until the flour turns a dark brown color. This may take several hours.
Gumbo 1 onion (yellow or white), chopped 2 bell peppers, chopped 6 cloves garlic, minced 1 lb. smoked andouille sausage, sliced 2 lb. chicken thigh meat, cubed 2 quarts chicken stock
Add to the roux the onion, bell pepper, and garlic and cook for 3-4 minutes until slightly cooked and fragrant. Add the sausage and continue to cook to add seasoning and flavor to the roux. Add the chicken meat to the roux mixture and continue cooking until meat is browned on the outside. Add the stock and whisk until incorporated. Bring the gumbo to a boil, then a simmer. Add the seasoning blend and continue to stir to ensure no roux is sticking to the bottom of the dutch oven. Skim the gumbo as needed to remove excess fat. Allow the gumbo to simmer for a minimum of 1-2 hours; however, the longer the gumbo simmers, the better. Continue to taste the gumbo and skim the excess fat as needed. Serve with rice and french bread. Number of Servings: 8 Prep Time: 3 - 5 hours Personal Notes: Perfect for watching UH football on Saturday afternoons!
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Soups, Stews & Salads
Warm Brussels Sprout Salad
Brittany Gill Kirkpatrick ('14)
1½-2 lbs. fresh brussels sprouts 6 slices bacon, cooked and crumbled ½ cup blue cheese crumbles or feta crumbles, optional 2 Tbsp. white balsamic vinegar ½ tsp. Dijon mustard 1 tsp. chopped fresh thyme, optional 2 Tbsp. unsalted butter salt and pepper ½ cup water
Remove the outer 2-3 layers of leaves from all of the brussel sprouts. Discard the cores. In a separate small bowl, mix together thyme, Dijon mustard and vinegar with a small whisk or fork to combine. *Can add ½ cup EVOO if desired to smooth out taste. In a large saucepan over medium heat, melt down butter. Add the brussel leaves and toss around with a wooden spoon, so the leaves have a coating of butter. Add water, and place the lid on the pan. Raise heat to medium high with the lid still on. Let the leaves cook in the covered pan for 5-7 minutes, stirring once or twice so leaves on the bottom of the pan don't burn. Leaves should be bright and tender once down. Turn off heat. Drain any water from bottom of pan. Sprinkle bacon and cheese crumbles onto cooked brussel leaves. Drizzle dressing, add sparingly, a little goes a long way. Season with salt and pepper. Number of Servings: 4-5 Prep Time: 30 minutes Personal Notes: Who doesn't love brussels sprouts, right?? Welllll, my husband didn't until I made this salad. Now it's a staple in our dinner rotation. It's definitely a little labor intensive in the beginning, but once you get the leaves off the sprouts, you're golden! Hope you enjoy this as much as my family does!
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Index of Recipes “Nana” Ann Pede’s Crumb Cake (circa 1966) - Mike Pede ('89) 29 Afgani Baingan (Afgani Eggplant) - Sujata Sirsat 82 Amaretto Infused Cherries - Friend of Hilton College 11 Apple Cake (from Smitten Kitchen) - Sujata Sirsat 53 Asian Ahi Tuna Steaks - Friend of Hilton College 59 Authentic Brazilian Bread (Pao de Queijo) - Simone Doudna 45 Avocado Cilantro Dressing - Mack Craft ('21 TRACC) 91 Baby Back Ribs in the Instant Pot - Wendy Evans 63 Baked Ziti with Spaghetti Sauce - Agnes DeFranco ('83) 63 Barry's New Orleans Dirty Rice - Wendy Gary 96 Barry's Roasted Red Pepper Hummus - Wendy Gary 17 Beans and Sausage - Friend of Hilton College 105 Beer Cheese Dip - Michelle Russen ('22) 22 Belizean Lemon Pie - Wendy Evans 26 Bennett Christmas Egg Nog - Bill Bennett ('72) 20 Bird's Nest Cake - Khoa Truong ('21 CMAA) 31 Black Bottom Pie - Marsha Hendler ('73) 49 BLT Dip (Minus the L) - Brittany Gill Kirkpatrick ('14) 16 Boudin Dip - Friend of Hilton College 12 Braised Short Ribs - Charles D. Dorn, CCM ('80) 86 Breakfast Quinoa Muffins - Madison Fleming ('22 CMAA) 32 Broccoli Cheddar Cheese Fritters - Patty Godfrey ('89) 16 Bug Me - Wendy Evans 11 Butterfinger Cake - Friend of Hilton College 27 Cannoli Recipe - Shannon Ralph ('20 CMAA) 55 Caribbean Chicken Pelau - Simone Doudna 76 Carne Deshebrada (Shredded Beef) - Alejandra Romero ('22 TRACC) 64 Cheese Ball - Friend of Hilton College 11 Chianti Risotto - Gregg Rockett ('86) 100 Chicken Alfredo (Quarantine Version) - Khoa Truong ('21 CMAA) 60 Chicken and Andouille Gumbo - Melissa Manske ('05) 113 Chicken and Dumplings - Michelle Russen ('22) 68 Chicken and Shitake Mushroom - Agnes DeFranco ('83) 61 Chicken Parm Burgers - Mary Dawson ('91 and '95) 65 Chicken Tikka Masala/Butter Chicken - Gautam Taneja 80 Chickpea Tuna Salad - Nicole Tran ('24 HFTP) 109 Chocolate Croissant Bread Pudding - Courtesy of Michael Chiarello - Tania Beauchamp ('98) 37 Chocolate Gravy - Smitty, Friend of Hilton College 91 Chocolate Lava Cake - Sze Nga Tsang ('21 HFTP) 28 Cilantro Dip - Friend of Hilton College 14 Cinnamon Pecans - Steve Cunningham 26 Corn Casserole - Erin Goodell ('98) 92 Corn Dip - Lorie, Friend of Hilton College 12 Cranberry Relish - Mack Craft ('21 TRACC) 91
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Cranberry Salad - Linda, Friend of Hilton College 105 Cranberry-Almond Broccoli Salad - Steve Cunningham 107 Danish Wedding Cookies - Wendy Gary 30 Deenies Banana Bread - Patty Godfrey ('89) 28 Double Chocolate Mochi Cookie - Ashley Hu ('23 TRACC) 46 Duck Fat Roasted Potato with Fresh Herbs - Josiah Williams (‘06) 95 Durian Pandan Crepe - Khoa Truong ('21 CMAA) 39 Easy Strawberry Whipped Pie - Kyle, Friend of Hilton College 25 Fig and Walnut Old Fashioned - Phil McNeal ('21 TRACC) 14 French Toast Banana Bread - Natalie Turcios ('23 TRACC) 40 Fried Pork Cutlet (Quarantine Version of Tonkatsu) - Khoa Truong ('21 CMAA) 65 Frog Eye Salad - Wendy Evans 111 Fruit Salad - Wanda, Friend of Hilton College 105 Funky Chipotle BBQ Sauce - Tobias Cronstrom ('21 TRACC) 94 Garlic Butter Crawfish Boil and Sauce - Khoa Truong ('21 CMAA) 74 German Sauerkraut Soup - Adrienn, Friend of Hilton College 108 Granny's Chocolate Pie - Abbigail Payne ('23 TRACC) 27 Grilled Kale and Peach Salad with Ricotta Cheese and Walnuts - Tobias Cronstrom ('21 TRACC) 108 Grilled Lemon and Rosemary Stuffed Branzino - Tobias Cronstrom ('21 TRACC) 60 Healthy Peanut Butter Nutter Butter - Nicole Tran ('24 HFTP) 31 Hilton’s Marzipan - Quincy Reynolds ('20) 47 India Tea (Chai) - Sujata Sirsat 21 Iraqi Taffy - Zahra Mohammad 41 Jajangmyeon - Danee Hui ('22 TRACC) 72 Katie's Cheesecake - Bill Bennett ('72) 35 Katie's Kahlua Cake - Bill Bennett ('72) 33 Korean Galbi - Marinated and Grilled Short Ribs in Korean Style - Ki-Joon Back 66 Lasagna Soup - Patty Godfrey ('89) 110 Lemon Cherry Almond Cookies - Katy Mastren ('21 TRACC) 51 Lemon Ricotta Pancakes with Blueberry Compote - Madison Fleming ('22 CMAA) 69 Lemongrass Pork Chops - Kim Nguyen ('97) 71 Mahi Mahi Fish Tacos - Mindy Zheng ('22 TRACC) 62 Mango Lassi - Jignil Shah ('22 USAC) 15 Mango Pie - Bernice, Friend of Hilton College 25 Margaritas for a Crowd - Melissa Manske ('05) 13 Marinated Tomatoes - Lisa Hopkins Barry, CPCE, CMP 93 Mary Sue’s Tangy Meat Loaf - Lisa Hopkins Barry, CPCE, CMP 77 Middle East Kookies - Zahra Mohammad 48 Mini Cheesecakes - Maianh Huynh ('23 TRACC) 33 Miso Salmon and Brussels - Madison Fleming ('22 CMAA) 67
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Mixed Berry Lemon Drop - Phil McNeal ('21 TRACC) 15 No Bake Peanut Butter Pie - Kristy, Friend of Hilton College 34 Oma's Buttermilk Pie - Jennifer Knobloch ('96) 29 Ooey Gooey Butter Cake from St. Louis - Lisa Hopkins Barry, CPCE, CMP 42 Oreo Brownies - Vanessa Garcia ('21 CMAA) 54 Oreo Cookie Balls - Friend of Hilton College 27 Pecan Truffles - Friend of Hilton College 26 Pico Mole - Kim Nguyen ('97) 18 Pineapple Chicken - Jennifer Knobloch ('96) 59 Pork and Potatoes - Wendy Evans 109 Potato Soup - Friend of Hilton College 110 Pumpkin Salad - Mike, Friend of Hilton College 25 Quinoa Salad - Wendy Evans 106 Red Sauce - Josiah Williams (‘06) 97 Redwater Brownies - Lorie, Friend of Hilton College 30 Reese's and Chocolate Chip Cookies - Vanessa Garcia ('21 CMAA) 35 Rice Noodles with Shrimp in Peanut Sauce - Dennis (Hon. '18) and Julia Reynolds 83 Rice with Veggies - Vanessa Garcia ('21 CMAA) 93 Romaine and Corn Salad - Anat, Friend of Hilton College 106 Rosemary Pork Chops & Red Wine Rice - Rus Trebilcox 85 RusT's Czech/Bohemian Style Polish Kielbasa with Cabbage & Noodles (An old family recipe.) - Rus Trebilcox 87 Sausage Cups - Friend of Hilton College 13 Savory Squash - Sharmagne Taylor ('86) 99 Scookie - Nicole Tran ('24 HFTP) 34 Seafood Lasagna - Wendy Evans 70 Shrimp with Zoodles - Madison Fleming ('22 CMAA) 73 Shrimp, Broccoli and Rice Foil Packet - Bernice, Friend of Hilton College 61 Sirloin Steak - Madison Fleming ('22 CMAA) 75 Six Cheese Mac and Cheese - Michelle Russen ('22) 101 Skinny Sparkly Paloma - Lisa Hopkins Barry, CPCE, CMP 19 Spiced Carrots - Lisa Hopkins Barry, CPCE, CMP 94 Strawberry Alfredo - Gregg Rockett ('86) 78 Stuffed Piri Piri Poblano Pepper - Madison Fleming ('22 CMAA) 98 Sweet Potato Casserole - Diana, Friend of Hilton College 92 Taco Soup - Wendy Evans 107 Taco Stuffed Peppers - Jeanette, Friend of Hilton College 59 Tasty Crackers - Tom, Friend of Hilton College 14 Tom O's Gazpacho - Rus Trebilcox 112 Tom's Luscious Lemon Bars - Rus Trebilcox 38 Tony's Penne All' Amatriciana - Tony Vallone - Tony's Restaurant 62 Tres Leches Cake - Jasmin Morua ('21 TRACC) 36 Trinidad Currants Rolls - Simone Doudna 44 Tropical Fruit Mimosa - Phil McNeal ('21 TRACC) 13
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Vanilla & Honey Avocado Pudding - Madison Fleming ('22 CMAA) 28 Warm Brussels Sprout Salad - Brittany Gill Kirkpatrick ('14) 114 Wassail - Friend of Hilton College 12 White Chocolate Bread Pudding - Melissa Manske ('05) 43 Witches Brew Martini - Phil McNeal ('21 TRACC) 11 Zucchini Bread - Wendy Evans 32
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