Recipes from Home (recipe history)

Billy’s Favorite Chicken Marsala

Submitted By: Joseph Bruno
Student Name: William Bruno

Ingredients

1/4 cup Flour
1/2 tsp Pepper
1/2 tsp Salt
4 boneless Chicken breasts
1 1/4 cup Marsala wine
24 oz Low sodium chicken broth
1 (10 1/2 oz) can Low sodium condensed cream of mushroom soup
1/2 tsp Sage
1/2 tsp Thyme

Directions

1. Mix flour, pepper, and salt together to dredge chicken.
2. Pound chicken breasts until thin (about 1/2 inch thick), dredge in the seasoned flour.
3. Heat electric skillet to 350 degrees. Put a tablespoon of olive oil in the skillet. When hot, add the chicken.
4. Brown chicken on both sides then remove it. Put Marsala wine in the skillet and de-glaze the pan.
5. Cook until Marsala wine is reduced by half, then add chicken broth, sage, thyme, and the mushroom soup.
6. Put the skillet on low (300 degrees). Add the chicken back to the skillet and cover with a lid.
7. Simmer for 10 minutes with the lid on. Remove the lid and simmer for another 10 minutes uncovered so the gravy will thicken.

Comments

Serve with Rice.

Return to Top

Classic Cavatelli and Broccoli

Submitted By: Laura and Tony Landiorio
Student Name: Amy Landiorio

Ingredients

1 bag/box Cavatelli pasta (based on 17.6 oz bag)
2 – 3 lb Fresh broccoli – cut into 1 inch – 2 inch pieces (cut some larger pieces keeping part of stalk with florets)
Garlic powder
4 – 5 tbsp Olive oil
1- 2 tbsp Butter (optional)
4 – 5 large Garlic cloves, sliced
1 cup Chicken broth
1 cup Reserved salted pasta cooking water
Salt and pepper
Red chili pepper flakes (optional)
Freshly grated Parmesan cheese or Romano cheese

Directions

1. Cook cavatelli in boiling salted water, about 2 minutes less than recommended cooking time.
2. Cook broccoli separately in boiling salted water for 3 – 4 minutes. Broccoli should be crisp, bright green and slightly tender.
3. Drain broccoli, sprinkle with garlic powder, and set aside.
4. While cavatelli is cooking, heat olive oil in a wide sauté or sauce pan. (Since not heating at high heat for long, can add butter now as well if desired. Alternatively, can add butter when the chicken broth and water are added.)
5. Add sliced garlic and sauté about 1 minute.
6. Add cooked broccoli and sauté for a few seconds, then add chicken broth, 1 cup of pasta water, salt and pepper, and simmer for 3 – 4 minutes.
7. Add cooked cavatelli and simmer for 2 minutes.
8. Turn off heat and let the dish sit on stove for a few minutes to absorb more of the liquid and pasta is fully cooked. Sprinkle with grated Parmesan cheese and add red pepper flakes (if desired).

Comments

This is the one meal our daughter said she misses the most…classic comfort and gets some vegetables in them (plus the benefits of fresh garlic!). Thanks!

Return to Top

Zesty Chicken Taco Rice Casserole

Submitted By: Rebecca Escott
Student Name: Paula Escott

Ingredients

1 lb boned, skinned chicken breast cut in strips (or pulled baked chicken/shredded thighs, etc.)
2 tbsp oil
1 can chicken broth
1 can tomato sauce
1 pkg taco seasoning
1 can corn, drained
1 med green/red bell pepper chopped/cut in thin strips
1 1/2 cup minute rice
1/2 cup shredded cheddar cheese

Directions

1. Stir fry chicken in hot oil in large skillet (or use pre-baked, shredded chicken). Add broth, tomato sauce, and seasoning mix.
2. Bring to a boil. Reduce heat, cover and simmer for five minutes. Add corn and bell peppers. Bring to a boil.
3. Stir in rice (If not using minute rice, use 3+ cups cooked rice – cook in advance).
4. Turn off heat. Cover. Let stand five minutes. Fluff with a fork. Top with shredded cheese.
5. Place a mound in the center of a plate and serve with tortilla chips for “scooping.”

Comments

I use “real” rice and cook in the chicken broth. You can use brown rice and it’s just as tasty, better nutrition. I greatly increase the volume of rice, peppers and corn.
Nothing is magical about the amounts. It all can be altered. This is a great meal that holds well, can be reheated. Some people eat it almost like a appetizer dip. Some consider it more like a version of chili. It could have black beans or other things added. You can make it as healthy as you like with brown rice, more veggies, etc.

Return to Top

Orecchiette with Sausage and Broccoli Rabe

Submitted By: Susan Nunez
Student Name: Melanie Nunez

Ingredients

2 bunches broccoli rabe
1 lb orecchiette or other small pasta
Olive oil
1/2 lb sweet sausage casings removed
1/2 lb hot sausage casings removed
3 garlic cloves
Pinch red pepper flakes
Salt
Black pepper

Directions

1. Boil broccoli rabe until tender about 8 minutes. Reserve 1 cup of liquid.
2. Cook pasta approx 8 minutes. Set aside.
3. In a large skillet heat olive oil, add sausage breaking up with a spoon until sausage is brown about 10 minutes.
4. Add garlic and red pepper flakes sauté about 2 minutes (I usually cut broccoli rabe into small pieces then add to sausage).
5. Add some of reserved water from broccoli rabe to sausage to moisten.
6. Add sausage to pasta and mix together with some salt and pepper.
7. You can also sprinkle Parmesan cheese on top for added flavor – ready to serve!

Comments

This is a such a special tradition and glad to participate! I wish you success with the recipe and hope it is one of the chosen ones!! My daughter is a freshman and seems to be very happy with her meal selections!!

Return to Top

Vegan Kima with Brown Rice

Submitted By: Mary Ann Jasper
Student Name: Sarah Bender

Ingredients

3 tbsp Earth Balance margarine
1 cup chopped onion
1 clove garlic minced
1 lb firm or extra firm tofu
1 tbsp Curry powder
1 rounded tsp cinnamon
1 rounded tsp ginger powder
1 rounded tsp turmeric
2 cup diced tomatoes
2 potatoes diced
2 cup frozen peas
Black pepper

Directions

1. Sauté onion and garlic in Earth Balance.
2. Add curry, cinnamon, ginger, turmeric and stir. Add tomatoes, potatoes and peas, Stir.
3. Drain tofu and cut into one inch cubes. Gently stir in tofu.
4. Simmer about 25 minutes. Serve with rice.

Comments

This is a such a special tradition and glad to participate! I wish you success with the recipe and hope it is one of the chosen ones!! My daughter is a freshman and seems to be very happy with her meal selections!!

Return to Top

Mom’s Beef Creation

Submitted By: Susan Stigliano
Student Name: Eric Stigliano

Ingredients

1 1/2 lb ground meat 85% or higher
1 cup white rice
1 lg green pepper (remove seeds and stem and dice)
1 lg yellow pepper (remove seeds and stem and dice)
1 small onion diced
2 lg tomatoes
1 can tomato sauce approximately 7 to 8 ounces
water approx 4 ounces
salt and pepper to taste
garlic or garlic powder optional

Directions

1. Brown ground meat in frying pan. Separating pieces as small as you can, do not allow to clump. Salt and pepper to taste. Garlic powder to taste (optional).
2. Remove beef from pan and drain drippings. Use the same pan now slightly coated with beef drippings,add diced peppers and onions. Cook for a few minutes to start softening. Dice tomatoes and add to pepper and onion mixture. Salt lightly. Cook until all ingredients are soft and tomatoes have released their juices.
3. Make rice. It should be on the wetter side so it does not absorb all the tomato juices. You can also add water to the dish after it has been combined.
4. Add beef back into pan with peppers, onion and tomato mixture. Combine cooked rice so all ingredients are distributed equally. Add tomato sauce and stir. Add additional water if rice absorbs all juices. The dish should be moist but not soupy.

Comments

Enjoy!

Return to Top

Macaroni and Hamburg

Submitted By: Annette Jussaume
Student Name: Jeremy Knopf

Ingredients

1 lb lean hamburg
1 green pepper
1 medium onion
16 oz elbow macaroni
2 can Campbell’s tomato soup

Directions

1. Boil pasta.
2. Chop pepper and onion. Saute with olive oil. Add hamburg. Saute until cooked through.
3. Combine hamburg mixture, pasta and tomato soup.

Comments

Simple, but Jeremy loves it.
This is a recipe that I had growing up and was handed down from Jeremy’s grandmother. My boys continue to love this simple meal.

Return to Top

Roasted Salmon a l Livia

Submitted By: Caren King
Student Name: Livia King

Ingredients

King salmon fillet
1 lemon sliced in half- 1/2 for the salmon filet, 1/2 for the salad mixture
Mayonnaise or Aioli
Old Bay seasoning
Spring salad mix (or arugula)
Sliced avocado

Directions

1. Preheat oven to 400 degrees.
2. Squeeze lemon over fillet, spread with mayonnaise or aioli, sprinkle generously with Old Bay seasoning.
3. Place on roasting pan and roast for approximately 10-15 minutes.
4. Lay salad mixture on plate, squeeze remaining lemon over greens and sprinkle with kosher salt and pepper.
5. Rest the salmon fillet on top of salad, add sliced avocado on top of fillet

Comments

This is a standby recipe in my kitchen….. Livia actually lives on it when home. Very healthy and quick…. incorporates Omega 3, green leafy vegetables, and healthy fats. It’s a great source of all the necessities for healthy mind, body, and skin….

Return to Top

Baked Ziti

Submitted By: Diane M. Ciccone
Student Name: Vincenzo (Vince) Ciccone

Ingredients

1 lb dry ziti pasta
1 onion, chopped
1 lb lean ground beef
2 (26 oz) jars spaghetti sauce
6 oz provolone cheese, sliced
1 1/2 cup sour cream
6 oz mozzarella cheese, shredded
2 tbsp grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to boil. Add ziti, and cook until al dente, about 8 minutes; drain.
2. In large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce and simmer 15 minutes.
3. Preheat oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish.
4. Layer as follows: 1/2 of ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
5. Bake for 30 minutes in preheated oven, or until cheeses are melted.

Comments

Simple and basic but a real crowd pleaser. Comfort food !

Return to Top

Classic Cavatelli and Broccoli

Submitted By: Laura and Tony Landiorio
Student Name: Amy Landiorio

Ingredients

1 bag/box Cavatelli pasta (based on 17.6 oz bag)
2 – 3 lb Fresh broccoli – cut into 1 inch – 2 inch pieces (cut some larger pieces keeping part of stalk with florets)
Garlic powder
4 – 5 tbsp Olive oil
1- 2 tbsp Butter (optional)
4 – 5 large Garlic cloves, sliced
1 cup Chicken broth
1 cup Reserved salted pasta cooking water
Salt and pepper
Red chili pepper flakes (optional)
Freshly grated Parmesan cheese or Romano cheese

Directions

1. Cook cavatelli in boiling salted water, about 2 minutes less than recommended cooking time.
2. Cook broccoli separately in boiling salted water for 3 – 4 minutes. Broccoli should be crisp, bright green and slightly tender.
3. Drain broccoli, sprinkle with garlic powder, and set aside.
4. While cavatelli is cooking, heat olive oil in a wide sauté or sauce pan. (Since not heating at high heat for long, can add butter now as well if desired. Alternatively, can add butter when the chicken broth and water are added.)
5. Add sliced garlic and sauté about 1 minute.
6. Add cooked broccoli and sauté for a few seconds, then add chicken broth, 1 cup of pasta water, salt and pepper, and simmer for 3 – 4 minutes.
7. Add cooked cavatelli and simmer for 2 minutes.
8. Turn off heat and let the dish sit on stove for a few minutes to absorb more of the liquid and pasta is fully cooked. Sprinkle with grated Parmesan cheese and add red pepper flakes (if desired).

Comments

This is the one meal our daughter said she misses the most…classic comfort and gets some vegetables in them (plus the benefits of fresh garlic!). Thanks!

Return to Top

Chick Pea and Spinach Stew

Submitted By: Sandra West
Student Name: Teri West

Ingredients

2 tbsp olive oil
1 small onion, finely chopped
3 garlic cloves, minced
2 pinch red pepper flakes
1 tsp paprika
1 tsp dried or fresh minced rosemary
1/4 cup chopped parsley
1 cup diced tomatoes
2 15-oz cans chickpeas
salt and pepper
2 bunches spinach, stems removed

Directions

1. Heat oil in wide saute pan over high heat.
2. Add onion, garlic, red pepper flakes, paprika, rosemary, and parsley. Saute for two minutes, lower heat to medium and cook, stirring frequently, until onion is soft – about 12 minutes.
3. Add tomatoes and chickpeas, season with salt and pepper, cover and simmer 15 minutes.
4. Meanwhile, cook spinach in the water clinging to its leaves until tender/wilted.
5. Add spinach tochick peas, taste for salt, season with pepper.

Comments

I like to serve this wonderful dish over pasta, rice, or quinoa. Tastes wonderful with just a little bit of Parmesan cheese grated over it. Perfect comfort food.

Return to Top

Marvelous Mini Meatloaves

Submitted By: Holly Pirtle
Student Name: Ryan Pirtle

Ingredients

1 lb lean ground beef
1 box Stove Top Stuffing Mix or Cornbread stuffing mix
1 cup water
1 tsp Italian seasoning (basil, oregano)
3/4 spaghetti sauce
3/4 cup shredded cheddar or mozzarella cheese

Directions

1. Preheat oven to 375 degrees.
2. Mix hamburger, stuffing mix, water, and seasoning until well blended
3. Press evenly into 12 medium muffin cups sprayed with cooking spray OR easier to use paper cupcake liners.
4. Make an indentation in center of each with the back of a spoon.
5. Spoon spaghetti sauce into indentation.
6. Bake 30 minutes or until meatloaves are cooked through (160 degrees). Top evenly with cheese and continue
   baking 5 minutes.
7. Makes 6 servings, 2 mini meatloaves each.

Comments

• You can add garlic powder instead of Italian seasonings and BBQ sauce to indentation instead of spaghetti sauce and top with cheddar cheese for a BBQ mini meatloaf.
• You can add chili powder instead of Italian seasonings, and salsa instead of spaghetti sauce for a Mexican mini meatloaf.

Return to Top

Bryan’s Chicken

Submitted By: Noreen Taylor
Student Name: Bryan Taylor

Ingredients

1 lb chicken cubed
3 eggs
6 slices Munster cheese
1/2 cup chicken broth
1 cup drained mushrooms
Seasoned bread crumbs

Directions

1. Soak chicken cubes in beaten eggs for 1 hour.
2. Coat the chicken in seasoned bread crumbs. Sauté chicken in margarine or butter until brown.
3. Place in a baking dish. Then sauté the mushrooms and place on the chicken.
4. Pour broth over the chicken. Cover with cheese. Bake at 350 degrees for 30 minutes.
5. Increase using proportional amounts of all ingredients. Bake longer for larger amounts.

Return to Top

THE Pasta

Submitted By: Ed and Beverly Hamilton
Student Name: Ethan Hamilton

Ingredients

• Penne Pasta
• Garlic (minced)
• Grape Tomatoes (halved)
• Fresh spinach or fresh basil
• White or Yellow Onion (diced)
• Long hot pepper (don’t get too hot but some heat makes it sooooo much better)
• Olive Oil
• Salt
• Black Pepper
• One of the following proteins:
Grilled or Roasted Chicken (rough cut)
Grilled Shrimp
Dried Sausage (rough chop)

Directions

1. Cook pasta per directions.
2. While pasta is cooking, sauté onions and peppers in olive oil for a couple of minutes (medium heat or less)
3. Add garlic and stir until fragrant.
4. Add protein and sauté another two-three minutes. Stir occasionally.
5. Add tomatoes and continue to stir (reduce heat if too hot)
6. Drain pasta and add to other ingredients in pan. (Don’t turn off heat)
7. Toss in spinach or basil and stir
8. Season with salt/pepper
9. Dish is ready when spinach or basil is wilted.

Comments

• Go Terps!

Return to Top

Aida’s Hot Potato Casserole

Submitted By: Lainie D. Connolly
Student Name: Olivia B. Connolly

Ingredients

8-10 medium red potatoes (to fill 9 1/2″ x 13″ pan)
1/2 lb Velveeta cheese (shredded)
1 lg yellow onion
1 1/2 cup mayonnaise
1/2 tsp dry mustard
salt & pepper to taste
crumbled bacon
sliced or chopped black olives (optional)

Directions

1. 1. Cook pasta per directions.
   2. Mix potatoes, cheese, onions, mayonnaise, mustard, salt & pepper.
   3. You may mix bacon and/or olives if you want them dispersed through the casserole.
   4. Alternately, sprinkle olives and bacon on top of the casserole.
   5. Or omit olives and bacon and add your favorite topping or leave with no topping.
   6. Place mixture into greased baking pan (I grease mine with butter for flavor).
   7. Bake at 350 degrees for approximately 45 minutes if potatoes are raw.
   8. Cover with aluminum foil for most of the baking time.

Note: If potatoes were pre-boiled, adjust cooking time.

Comments

• Cook potatoes ahead to save on baking time (partially or fully cook depending on time constraints).
• To save the most time, peel potatoes and cut into bite-sized cubes BEFORE boiling.
• Leave skins on for taste, color, and more nutrients.
• Best boiling method: Cooking potatoes with skins on, peel after potatoes have cooled.
• Optional: Add salt once water begins to boil for added flavor.
• Suggestion: Partially freeze Velveeta ahead of time; shreds more easily if frozen

Return to Top

Delicious Baked Ziti (Cheese)

Submitted By: Ed and Beverly Hamilton
Student Name: Ethan Hamilton

Ingredients

4 cups prepared spaghetti sauce, divided (Prego Italian Sauce – Tomato Basic Garlic tastes best for this recipe)
1 lb of whole milk ricotta cheese
1/2 cup grated parmesan cheese
2 cup mozzarella cheese, shredded, divided
1 lb ziti pasta, cooked, drained, and at room temperature

Directions

Preheat oven to 375 degrees.

• Lightly grease 9×13 inch baking pan.
• In a very large bowl, completely combine 2 cups of sauce, ricotta, parmesan, and 1 cup mozzarella.
• Stir in ziti.
• Spread 1 cup of sauce in bottom of pan.
• Spread ziti mixture on top of sauce.
• Spread last cup of sauce on top of ziti.
• Sprinkle top with rest of mozzarella.
• Bake for 30 minutes or until cheese is bubbly and slightly brown around the edges.

Comments

• Recipe serves approximately 6-8.
• It is very important to use the Prego Italian Sauce – Tomato Basil Garlic.
• Very easy and very delicious!
• So hope you will considering making this for the students!

Return to Top

Vegetarian Black Bean Spaghetti

Submitted By: Lisa Barteldes
Student Name: Leah Barteldes

Ingredients

1 medium onion, chopped
1 8-oz package fresh mushrooms, sliced
4 cloves of garlic, crushed
2 tbsp olive oil
2 15-oz cans black beans, rinsed and drained
1 28-oz can whole roma tomatoes, chopped, reserve the juice
1 2-1/4 oz can ripe olives, sliced
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp pepper
1 lb dried spaghetti
Parmesan cheese

Directions

1. In large pan over medium high heat, sauté onions in olive oil until soft and opaque.
2. Add garlic and mushrooms and sauté until mushrooms are tender.
3. Add beans and the next five ingredients. Bring to a soft boil, reduce heat and simmer with pan uncovered for about 20 minutes.
4. Cook spaghetti according to package directions and drain.

Comments

Bean sauce can be mixed into the pasta or served over the pasta. Sprinkle with Parmesan cheese (optional).

Return to Top

Stuffed French Toast

Submitted By: Anne DeedyStudent Name: Timothy Deedy

Ingredients

1 day-old French baguette
3 eggs
3 tbsp sugar
1 tsp vanilla
2-1/4 cup milk
1/2 cup flour
6 tbsp brown sugar
1/2 tsp cinnamon
1/4 cup butter-room temperature

Directions

1. Grease a 9×13 baking dish. Slice baguette diagonally into 1″ slices and fit into dish.
2. Beat eggs with sugar and vanilla in a bowl. Stir in milk. Pour over bread slices. Turn slices over. Cover dish with foil and refrigerate overnight.
3. Next morning (or later!) carefully turn slices of bread over once more (They will be soggy).
4. Combine flour, brown sugar and cinnamon: cut in butter. Sprinkle crumb mixture over bread slices.
5. Cover pan with foil. Bake at 375 for 40 minutes.

Comments

This recipe easily doubles – triples! Wish I could come there and bake it for Tim and his buds on the Sailing Club.

Return to Top

Loaded Potato and Buffalo Chicken Casserole

Submitted By: Lisa CavaleaStudent Name: Kyle Cavalea

Ingredients

Serves 6-8

1/2 cup olive oil
1-1/2 tsp salt
1 tbsp pepper
1 tbsp paprika
2 tbsp garlic powder
6 tbsp hot sauce
8-10 med potatoes (skin on), cut into cubes
2 lb boneless, skinless chicken breast, cut into cubes

Topping:
2 cup cheddar and monterey jack cheese mix
1 cup crumbled bacon
1 cup chopped green onion

Directions

1. Preheat oven to 500 degrees.
2. In large bowl, mix olive oil, salt, pepper, paprika, garlic and hot sauce. Add cubed potatoes and stir to coat.
3. Scoop potatoes out of bowl leaving behind as much of the sauce as possible, and add to oiled baking dish. Bake the potatoes for 45-50 min stirring often.
4. While potatoes are cooking, add the cubed chicken to the bowl of leftover sauce and stir to coat. Once potatoes are fully cooked, remove from oven and lower oven temp to 400F.
5. Top the cooked potatoes with raw marinated chicken. Mix cheese, bacon and green onion and top the raw chicken with it.
6. Return to oven and bake 15 minutes or until the chicken is cooked through and the topping is bubbly. Serve with extra hot sauce and ranch dressing.

Comments

Wonderfully spicy and flavorful dish!

Return to Top

Baked Chicken Parmesan

Submitted By: Sherry LeikinStudent Name: Julia Leikin

Ingredients

1 large family pack of boneless, skinless chicken breasts
seasoned salt to taste
2 sticks unsalted butter
3 large garlic cloves, pressed
3 tsp Dijon mustard
2 tsp Worcestershire sauce
1 1/2 cup Italian-style bread crumbs
1 1/4 cup freshly grated Parmesan cheese
1/3 cup chopped fresh parsley

Directions

1. Cut chicken breasts in smaller pieces, pound if very thick. Sprinkle lightly with seasoned salt.
2. Whisk together well and allow to cool but not congeal.
3. Combine bread crumbs, Parmesan cheese, and parsley in a bowl. Dip chicken breast in butter mixture; then roll in bread crumb mixture, coating well. Place in a large, shallow baking dish.
4. Drizzle with any remaining butter mixture. Bake about 30 minutes uncovered just until chicken is cooked through.

Comments

Can be frozen before baking.

My family and friends love this dish and I have been making it for years. I’ve passed the recipe on in a neighborhood cookbook and now many of my neighbors tell me they make it regularly. I also make it twice a year for dinner at the Children’s Inn at NIH. It is a great dish to make in advance and is easy to make.

Return to Top

Spicy Butternut Squash, Halloumi and Cherry Tomato Pasta

Submitted By: Angie WhitelawStudent Name: Meg Whitelaw

Ingredients

Butternut squash
Chili flakes
Fresh ground black pepper
Olive oil
Cherry tomatoes
Fresh basil leaves
Halloumi cheese
Tagliatelle
Crème fraiche

Directions

1. Chop butternut squash into cubes and roast in the oven with chili flakes, fresh ground pepper and olive oil until almost cooked (use a big roasting tin).
2. Add in a generous amount of cherry tomatoes, stir and put back in the oven until the squash and tomatoes are soft and well cooked. When cooked, stir in plenty of fresh basil leaves.
3. When the mixture in the oven is almost ready, chop halloumi into bite size chunks and grill.
4. Cook the tagliatelle al dente (according to package directions). Drain tagliatelle and stir in enough crème fraiche to coat (but not drown) it and gently heat through.
5. Add the tagliatelle to the squash mix and stir. Sprinkle in the halloumi cubes and serve with black pepper to taste.

Return to Top

Indian Style Spicy Chicken patty

Submitted By: Shikha JhaStudent Name: Amogh and Ramya Srinivasan

Ingredients

½ kg chicken fillet (or any meat), ground
1 med onion, chopped
1 square inch ginger, grated
8-10 garlic cloves, peeled and chopped
1 or 2 chili pepper, chopped — or ¼-½ tsp chili pepper powder (to taste)
¼ tsp cinnamon, cloves, cardamom, crushed or powdered (optional)
1 cup fresh coriander leaves (cilantro), chopped
1-2 tbsp lemon juice (to taste)
2 large eggs, beaten
Salt to taste
Bread Crumbs

Directions

1. Mix well all the ingredients except bread crumbs and make 3-inch balls. Flatten and coat with bread crumbs.
2. Heat 2-3 liters of water with ½ tsp salt and bring to a boil.
3. Shallow fry in cooking oil, turning sides until golden brown.
4. Garnish with 1 tbsp chopped fresh coriander leaves (cilantro) and serve hot with ketchup

Comments

Meats other than chicken will take longer to cook.
The same mix can be used instead for chicken tikka. Flat the chicken balls and coat with bread crumbs. Shallow fry in cooking oil, turning sides until golden brown. Serve with ketchup as starters or use for burgers or with main course.

Return to Top

Fattouche

Submitted By: Maribel RizkStudent Name: Gabriel Rizk

Ingredients

1 head romaine chopped
4 tomatoes chopped small
4 cucumbers chopped small
1 bunch green onions sliced thin
1 bunch green mint minced
1 bunch Italian parsley minced
½ bunch red radish quartered and sliced thin
1 large green/bell pepper chopped small
2 tbsp sumac spice
2-3 cloves garlic crushed
½ to 1 tsp salt
½ cup freshly squeezed lemon juice
⅓ cup olive oil
5 Lebanese pita bread loafs toasted and broken into chips

Directions

1. Place chopped vegetables in a bowl. Add sumac and salt.
2. Mix the mashed garlic and freshly squeezed lemon juice and olive oil. Mix immediately before serving so the salad doesn’t get soggy.
3. Add the toasted pita bread chips. Mix again adding a little olive oil if needed.

Return to Top

Salmon & Mushroom linguini

Submitted By: Marci RoeslerStudent Name: Mattie Roesler

Ingredients

Serves 4
¼ cup olive oil
1 lb skinned salmon filet cut into ¾ inch pieces
3 lg garlic cloves chopped
1 lb mushrooms, sliced
5 green onions, chopped (or chopped onion)
1 can diced tomatoes
½ cup dry white wine (key to success)
3 tbsp drained capers
¾ lb cooked linguine
¼ cup fresh dill, or 1tbsp dried
2 tbsp fresh lemon juice
Options: add fresh chopped asparagus

Directions

1. Heat oil in heavy large skillet over medium-high heat. Season salmon with salt and pepper.
2. Add to skillet; saute until seared on the outside or just cooked through (3 minutes).
3. Using slotted spoon, transfer salmon off of heat. Add garlic to same skillet; sauté 30 seconds.
4. Add chopped onion (if using) and sauté; Add mushrooms, sauté 2 minutes. Add asparagus (if using- 3 minutes). Add green onions (if using), tomato, wine and capers; cook for 5 minutes until mushrooms are tender.
5. While still on the heat, Add linguine, dill, lemon juice and salmon. Toss to meld flavors and liquid briefly.

Comments

Thanks for the opportunity to share and connect further. Being from Minneapolis, I think my daughter would love this memory of home!

Return to Top

Pineapple Banana Bread

Submitted By: Karen EdwardsStudent Name: Derek Edwards

Ingredients

3 cup all-purpose flour
2 cup sugar
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
3 eggs
1 1/4 cup vegetable oil
2 tsp vanilla extract
1 can (8 oz) crushed pineapple, drained
2 cup mashed ripe bananas

Directions

1. In a large bowl, combine flour, sugar, salt, baking soda and cinnamon.
2. In another bowl, beat the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened.
3. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.
4. Bake at 350 degrees F for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Return to Top

Turkey Chili-Roni

Submitted By: Kathy SultanStudent Name: Robin Sultan

Ingredients

1 lb ground turkey
1/2 cup chopped onion
1/2 cup chopped green peppers
1 can (16 oz) diced tomatoes
1 3/4 cup water
1 pkg chili seasoning mix
1 1/2 cup uncooked elbow macaroni

Directions

1. Brown ground turkey, onions and green peppers in skillet.
2. Drain fat.
3. Stir in the tomatoes, water, seasoning mix and macaroni.
4. Cover and simmer for 25 – 30 minutes, stirring occasionally, until the macaroni is done. Optional, top with shredded cheddar cheese.

Return to Top

Potato (Aloo) Pie

Submitted By: Vashti BailStudent Name: Timothy Nicholas Bail

Ingredients

Filling:
4 med potatoes (boiled)
1/4 tsp salt
1 clove garlic
1/4 hot pepper (optional)
1/4 tsp geera (cumin powder)

Dough:
1 3/4 cup flour (all purpose)
pinch salt
pinch self-rising yeast

Directions

1. Peel, half and boil potatoes until tender.
2. In a bowl place all dough ingredients and add 1/2 of the water. Work well and add water as needed. You’re looking for a well worked dough: smooth and somewhat firm. Rest dough as least 15 minutes at room temperature in a bowl covered with plastic wrap.
3. In a bowl, place salt, garlic and hot pepper and crush to a fine paste, then add the cooked potato and mash. The goal is to have a smooth texture (no lumps). Last of all, add geera and stir well. Use a mortar and pestle to crush the garlic and pepper, and a potato masher to mash the potatoes.
4. Divide dough ball into 4-5 smaller balls. Dust surface with flour and roll out with a rolling pin to form small circles about 6-8 inches in diameter. Add some potato filling to half of the circle (of dough), but leave room on the edges to allow us to seal the package. Flip the side with no filling over and, using a fork, press down to make a seal. This makes 1/2 circle packets of filled dough. Flip over and seal with fork on the reverse side. To prevent from opening during the frying process
5. In a wide pan, heat oil on a medium high heat. Place packets into oil (be careful) and within seconds, flip to the other side. This quick action helps achieve a perfectly shaped pie. Cook for 2-3 minutes on this side, then flip back to the first side and cook 2-3 minutes until golden brown color. If you find that it’s going dark fast, turn down the heat on the oil.

Return to Top

Chole Masala

Submitted By: Parul Mehta Student Name: Sarth Mehta

Ingredients

1 lb chick peas
Olive oil
Coriander seeds
1 lg red onion, finely chopped
2 med tomatoes, finely chopped
Salt
3 med green chilies, crushed
Ginger, crushed
Mustard powder
T tsp garam masala
Fresh lime juice

Directions

1. Boil chick peas overnight with salt (you can substitute canned chick peas)
2. Pressure cook chick peas (if using canned, drain and rinse with water)
3. In large, non-stick skillet, med heat, heat olive oil. Add coriander seeds, chopped onion and sauté until golden. Add chopped tomatoes and continue sautéing until tomatoes are cooked.
4. Add salt, green chilies and ginger to taste. Add garam masala and then mustard powder, fresh lime juice to taste. Add [prepared (or canned) chick peas. Cook on med heat for 40 to 50 minutes, stirring frequently.
5. Garnish with cilantro, serve with pita, naan or rice and julienned onion.

Bhindi Bhareli

Ingredients

1 lb fresh, tender okra
Olive oil
Hing (Asafoetida)
Salt
Mustard powder
Red chili powder
Coriander powder

Directions

1. Discard both ends of fresh okra, slice into small round pieces
2. Heat oil on med heat in lg nonstick skillet. When oil is hot, add pinch of hing and cut okra. Lower heat.
3. Add salt, mustard powder, red chili powder and coriander powder to taste. Cook uncovered on low heat until okra is tender, stirring occasionally so it does not burn or stick to pan.
4. Serve with pita, naan or tortilla

Comments

For an interesting variation, sauté finely chopped onion and tomato in the oil before adding okra. Tasty and easy to make.

Return to Top

Cheddar Broccoli Chicken

Submitted By: Trina BeallStudent Name: Casey Beall

Ingredients

4 Boneless chicken breasts
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp paprika
1 tsp vegetable oil

Sauce and Rice
1 3/4 cups milk
1 can (10.75 oz) condensed cheddar cheese soup
1/8 tsp black pepper
2 cup fresh or frozen broccoli flowerets
2 cup instant long-grain white rice
1/2 cup (2 oz) shredded cheddar cheese

Directions

1. Season chicken with salt, pepper, and paprika. Heat oil in skillet over medium-high heat until hot. Add chicken, cook 5-7 minutes each side. (til no longer pink). Remove chicken from skillet, keep warm.
2. Combine milk, soup, black pepper, and broccoli flowerets in skillet. Mix well, bring to a boil, stir in rice.
3. Top with chicken, cover. Reduce heat and simmer 5 minutes.
4. Remove from heat, sprinkle with cheddar cheese. Cover and let stand 5 minutes.

Return to Top

Baked Salmon Filets

Submitted By: Amy BladelStudent Name: Monica Bladel

Ingredients

2 tbsp lemon juice
1/4 cup packed brown sugar
4 salmon fillets
1 tbsp butter, melted
4 thin slices lemon
8 tsp brown sugar

Directions

1. Heat oven to 375°F.
2. Pour lemon juice into ungreased rectangular baking dish, 11″ x 7 1/2″ x 2″; sprinkle with 1/4 cup brown sugar.
3. Arrange fillets in dish; drizzle with butter. Bake uncovered 15 minutes; turn.
4. Place 1 slice lemon on each salmon fillet; sprinkle with 2 teaspoons brown sugar.
5. Bake until fish flakes easily with fork, 15 to 20 minutes longer. Serve with juices from dish.

Return to Top

Spinach Cheese Penne Pasta

Submitted By: Sandy Carin WestStudent Name: Teri West

Ingredients

1 lb noodles (e.g., penne)
2 tbsp olive oil
2 cloves garlic minced
2 lb spinach leaves blanched and chopped
4 tsp minced basil or 1 teaspoon dried basil
1/2 cup chopped parsley or 2 tablespoons dried parsley
3 cup part-skim ricotta
1/2 tsp salt, or to taste
pepper to taste
4 tbsp grated parmesan

Directions

1. Cook the noodles al dente and keep warm
2. Meanwhile, heat oil in large skillet and sauté garlic and spinach, stirring, 5 minutes
3. Add basil, parsley, ricotta, salt, and pepper. Cook over low heat, stirring until blended and heated through. About 2 minutes.
4. Add the spinach cheese mixture and grated parmesan to the noodles. Toss to combine.

Comments

This is a very easy, delicious recipe. Would love if you made it…for all of your vegetarian students it would give a little variety.

Return to Top

BarB Cups

Submitted By: Lisa HerzerStudent Name: Billy Herzer

Ingredients

BBQ sauce
Pills bury Grand biscuits
Shredded cheddar or Monterey Jack cheese

Directions

1. Brown ground beef in skillet. Add BBQ sauce and cook one minute.
2. Meanwhile press each biscuit into a muffin tin making a well. Spoon ground beef into each biscuit. Sprinkle with cheese. Bake for 15-20 minutes at 350 until biscuits are cooked.

Return to Top

Bowtie Pasta with Chicken & Sausage

Submitted By: Brian & Joan GantonStudent Name: Daniel Ganton

Ingredients

(Serves 4-6)
1 lb bow tie pasta
1 lb boneless chicken breasts
1 1b sweet italian sausage (chicken or pork sausage)
1/2 cup diced onions
1 small red pepper diced
1 lb sliced mushrooms
2 cups chardonnay wine
2 cups chicken stock (very low sodium)
1-2 cups half and half
1-2 cups grated parmesan cheese
1 tsp nutmeg
butter
olive oil
salt & pepper

Directions

1. Heat a large pot of water for pasta.
2. Cook the chicken breasts on a grill or in a sauté pan with olive oil & butter, season with salt and pepper, cut into bite size pieces, set aside.
3. Saute the sausage until cooked through, cut into bite size pieces, set aside.
4. Saute the onions and red pepper in olive oil until soft, season with salt and pepper, set aside.
5. In same pan, sauté the mushrooms with olive oil and butter until soft, season with salt and pepper, set aside. Do not clean out pan.
6. Deglaze the pan on high heat with the wine, reduce by half. Add the chicken stock and continue to reduce until liquid begins to coat the spoon.
7. Start cooking pasta according to package directions
8. Wisk in the half and half, 1 cup to start, add more if needed. Stir in the parmesan cheese, the nutmeg and pepper/salt to taste. Add more half and half or chicken stock and parmesan cheese to desired taste and consistency.
9. Add back in all previously prepped ingredients (chicken, sausage, mushrooms, peppers, onions).
10. Put a portion of pasta in bowl, spoon sauce mixture over pasta and serve.

Return to Top

Massan Beef Curry

Submitted By: Susan SimsStudent Name: Adrian Sims

Ingredients

2 tbsp vegetable oil
1kg gravy beef or chuck steak, trimmed and cut into 2 inch cubes
1 cup coconut cream
2 tbsp massaman curry paste
1 cup coconut milk
1 cup chicken stock
2 med potatoes, peeled and quartered
1 cinnamon stick
2 bay leaves
1 tsp cardamon powder
2 tbsp brown sugar
1 tbsp tamarind paste
1 tbsp fish sauce
steamed jasmine rice and green vegetables

Directions

1. Heat oil in a large casserole dish over medium heat until hot. Add beef, cook, stirring constantly until evenly browned. Transfer to a plate.
2. Add 2 tablespoons coconut cream to pan. Cook over medium heat for 20 seconds or until hot. Add curry paste. Cook for 1 minute.
3. Return beef and juices to pan. Add coconut milk, stock, potatoes, cinnamon stick, bay leaves, cardamon powder, sugar, tamarind paste, fish sauce and remaining coconut cream. Stir to combine.
4. Heat to bubbling, reduce heat to low. Cover and simmer, stirring occasionally until beef is tender, 3 hours or longer.
5. Serve with rice and steamed green vegetables. Serves 4.

Comments

The longer this dish cooks the better to ensure that the meat is very tender.

Return to Top

Rajma (Kidney Beans Curry)

Submitted By: Chetna ChauhanStudent Name: Akshay Chauhan

Ingredients

Serves 10
Pressure cooking time: 20 minutes
10 gm ginger
12 flakes garlic
1 ½ cup vegetable oil
2 lg onions, grated
3 lg tomatoes, chopped
1 tsp red chili powder
5 ½ tsp salt
2 ½ cup kidney beans, soaked overnight or in hot water for 2 hours and drained
4 cup water
1 tsp garam masala powder

Garam Masala Powder
20 gm peppercorns
10 gm cloves
20 gm cinnamon
15 gm brown cardamoms peeled
10 gm caraway or cumin seeds
Lightly roast all ingredients on a griddle. Grind to a powder and sieve.

Directions

1. Grind together ginger and garlic into a paste.
2. Heat oil in cooker for about 3 minutes. Add chillies. Stir for a few seconds. Add onions and fry till golden brown. Add ginger garlic paste. Stir for a few seconds. Add tomatoes, chilli powder and salt. Cook till tomatoes are pulpy and oil shoes separately (approximately 5 minutes), stirring occasionally. Add beans and water. Stir well
3. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 20 minutes.
4. Remove cooker from heat. Allow to cool naturally.
5. Open cooker. Partially mash beans with back of a ladle till gravy is creamy. Stir in garam masala powder. Serve hot.

Return to Top

Beef Stroganoff

Submitted By: Nancy WulbrechtStudent Name: Michael Wulbrecht

Ingredients

2 lb beef sirloin
6 tbsp flour
1 tsp salt
4 tbsp margarine
1/2 cup chopped onion
1 clove garlic, minced
2 tbsp margarine
3 tbsp flour
1 tbsp tomato paste
1/4 cup cold beef stock or 10 oz can condensed beef broth
1 cup sour cream
2 tbsp dry white wine
Wide noodles

Directions

1. Cut beef sirloin into strips.
2. Combine 6 tbsp flour and 1 tsp salt. Coat meat with flour mixture.
3. Heat skillet, then add 4 tbsp margarine.
4. When melted, add sirloin strips and brown quickly on both sides.
5. Add onion and garlic. Cook 3-4 minutes or until onion is crisp-tender.
6. Remove meat from pan.
7. Add 2 tbsp margarine to pan drippings, blend in 3 tbsp flour.
8. Add tomato paste.
9. Stir in cold beef stock or condensed beef broth.
10. Cook and stir over medium high heat until thickened and bubble.
11. Return browned meat to skillet.
12. Stir in sour cream and dry white wine.
13. Cook slowly until heated through. Do not boil.

Comments

Serve over noodles. Serves 4

Return to Top

Italian Pot Roast

Submitted By: Sue GaynorStudent Name: Alison Gaynor

Ingredients

1/4 cup olive oil
1 carrot, chopped
1 stalk celery
1 onion, chopped
2 cloves garlic
2 bay leaves
Salt and pepper
3 lb chuck or rump roast
1 cup red wine
Small can tomato paste
1 cup beef broth

Directions

1. Sauté carrot, celery and onion in oil Add garlic, bay leaves and salt and pepper
2. Brown meat in oil on all sides
3. Add red wine and tomato paste
4. Dilute with beef broth, cover and bring to a boil.
5. Lower heat and continue cooking covered for 2 1/2 hours stirring and basting from time to time.
6. Remove from heat, slice and serve.

Comments

Serve over pasta or alone. Passed down from Lisa Eckstein, grandmother!

Return to Top

Bow Tie Pasta Bake

Submitted By: Amy BladelStudent Name: Monica Bladel

Ingredients

8 oz uncooked bowtie pasta
2 cup garden style spaghetti sauce
1 envelope Italian dressing mix
2 cup (8 oz ) part skim mozzarella cheese

Directions

1. Preheat oven to 400°F. Cook pasta according to package directions; drain.
2. In a large bowl, combine spaghetti sauce and salad dressing mix. Add pasta; toss to coat.
3. Transfer to a greased shallow 2-qt. baking dish. Sprinkle with cheese.
4. Bake, uncovered, 15-20 minutes or until heated through.

Comments

Makes 4 servings.

Return to Top

Amtracca Chicken

Submitted By: Dennis StefanelliStudent Name: Victoria Stefanelli

Ingredients

2 tblespn olive oil
4 thin sliced chicken cutlet
1 cup bread crumbs
1 tblespn Italian seasoning (basil, oregano, parsely)

Directions

1. Coat or mix chicken cutlets in oil
2. Mix the rest of the ingredients in a bowl
3. Dredge the chicken in bread crumb mixture
4. Bake at 350 degrees for 25 minutes

Return to Top

Aunt Margaret’s Chicken

Submitted By: Shanae HillStudent Name: Samual Keeler

Ingredients

8 chicken breasts, boneless, skinless
8 slices Swiss cheese
2 can cream of chicken soup
1/2 c milk
4 c seasoned stuffing mix
1/3 c margarine or butter, melted

Directions

1. Arrange chicken in shallow baking dish.
2. Place one slice of cheese over each breast.
3. Stir soup and milk together, spoon evenly over chicken.
4. Pour stuffing mix over top, evenly drizzle with melted butter or margarine.
5. Bake uncovered in a 350* degree oven for 50-55 minutes or until done.

Comments

Serve over baked potatoes!
Easy to make and a family favorite!

Return to Top

Baked Chicken and Sausage

Submitted By: Amy CohenStudent Name: Julia Mackler

Ingredients

Chicken pieces on the bone
Italian Sausage (hot or sweet)
Olive oil
Onions
Garlic
Oregano
Basil
Salt

Directions

1. Place chicken pieces, raw sausages cut into 2 inch slices, sliced onion and garlic in baking pan.
2. Oil, salt, pepper, oregano and basil on top.
3. Baked covered, then uncovered.

Comments

I did not give quantities or times, because your chefs can adjust. This dish will hold up on the steam table for serving large amounts.

Return to Top

Baked Macaroni and Cheese

Submitted By: Audrey StasakStudent Name: Drew Stasak

Ingredients

4 tbsp margarine
2 tbsp flour
1 tsp salt
1/2 tsp dry mustard
3 cup milk
1/2 lb American cheese (I use Cooper Sharp)
8 oz macaroni

Directions

1. In saucepan, melt margarine.
2. Remove from heat; blend in flour, salt and mustard.
3. Add milk, return to heat stirring constantly, until sauce thickens a little and is smooth.
4. Add cheese; heat until melted.
5. Cook macaroni as directed (usually 5-7 minutes).
6. Drain. Combine with sauce in casserole dish.
7. Bake at 375°F about 20-25 minutes.

Return to Top

Baked Pesto Mushroom Chicken

Submitted By: Sandy VegaStudent Name: Nick Vega

Ingredients

4 boneless Chicken Breasts
1/2 cup mayonnaise
2-3 tablespoons prepared pesto
Sliced mushrooms
Sliced roasted red peppers

Directions

1. Preheat oven to 350 degrees.
2. Flatten chicken breasts. Place chicken breasts in a 10×6 baking dish. In a small bowl combine the mayonnaise and the pesto, mix well. Spread pesto mixture over the chicken breasts.
3. Place sliced mushrooms and sliced roasted red peppers on the chicken breasts.
4. Bake 20 minutes or until chicken is tender.
5. Top each chicken breast with the provolone cheese. Bake 5 minutes more until cheese melts.

Return to Top

Beef Chimichanga

Submitted By: Anne DeLuciaStudent Name: Mike DeLucia

Ingredients

1 lb ground or shredded beef
1 onion, chopped
1 clove garlic, chopped
3/4 cup picante sauce
1 tsp cumin
1/2 tsp oregano
1/2 tsp salt
8 each tortillas
Grated Colby cheese
Melted butter

Directions

Simmer first seven ingredients. Top each tortilla with filling and grated cheese. Wrap and place on baking sheet. Brush entire surface with butter. Bake at 475 F for 13 min or until browned.

Comments

If using pre-cooked shredded beef, I just mix all the ingredients and fill tortillas. Bake as directed.

Return to Top

Boneless Cajun Pork Chops

Submitted By: Sandy VegaStudent Name: Nick Vega

Ingredients

6 boneless thin pork chops
salt
pepper
cajun seasoning
sage
cumin
cayenne pepper (not too much)
paprika
garlic powder
prepared salsa
shredded monteray jack
cheddar cheese (can use pepper jack, colby jack, etc)

Directions

1. Create a dry rub of all the spices (salt, pepper, cajun seasoning, sage, cumin, cayenne pepper, paprika, garlic powder).
2. Rub each pork chop generously with the dry rub.
3. Heat 2 tablespoons of oil in a skillet.
4. Brown the pork chops on both sides.
5. Drain the excess oil.
6. Pour prepared salsa over the pork chops and simmer covered for 15 -20 min.
7. Top with shredded monteray jack and cheddar cheese.
8. Cover and let simmer until cheese melts.

Comments

Dry rub can be made as spicy or mild as you want. Salsa can be mild, medium or spicy.

Return to Top

Brisket

Submitted By: Nancy BaumanStudent Name: Amanda Bauman

Ingredients

1 large brisket
2 large onions sliced
1 lb can of whole tomatoes
1/2 cup of raisins
1/4 cup brown sugar
1 lemon
2 garlic cloves, chopped
flour
salt

Directions

1. Preheat oven to 350 degrees.
2. Dust meat with flour, salt and pepper.
3. Place onions on top of brisket. Add all other ingredients and bake for 2 hours or until the meat is soft.

Return to Top

Cacciatore Style Chicken

Submitted By: Janessa AlthouseStudent Name: Matt GrossServes: 4

Ingredients

1.5lbs boneless chicken breasts
2 14.5oz cans Italian stewed tomatoes
1 6oz can tomato paste
1 4oz can mushroom slices
1 small green pepper cut up
penne pasta (any style pasta would do)

Directions

1. In large pan, saute chicken breasts in olive oil until cooked through
2. Add stewed tomatoes, mushrooms and green pepper
3. Add tomato paste until sauce is at desired thickness
4. Cover and cook on medium heat until green peppers are soft (about 15 minutes)
5. Serve with pasta

Return to Top

Chicken and Biscuits

Submitted By: Janet & DJStudent Name: Audrey

Ingredients

1 can Cream of Celery Soup (we use low fat / low salt)
1 can Cream of Potato Soup (we use low fat / low salt)
1 cup milk (we use skim)
1/4 tsp. dried thyme
1/4 tsp. pepper
4 cup cooked cut-up carrots, cauliflower, broccoli
2 cups cooked cut-up chicken

Directions

1. Mix ingredients (x-biscuits) in 3 qt. shallow baking dish
2. Bake at 400F for 15 minutes
3. Top with cut biscuits
4. Bake 15 min more, until biscuits are browned

Return to Top

Chicken and Cheese Enchilada

Submitted By: Pat BusaccaStudent Name: Cameron BusaccaServes: 5

Ingredients

2 cups chopped cooked chicken
2 cups sour cream 1 (10 3/4 ounces) can cream of chicken soup, undiluted
2 cups (8 ounces) shredded Monterey Jack cheese
2 cups (8 ounces) shredded longhorn cheese
1 (4 ounce) can chopped green chilies, drained
2 tablespoons chopped onion
1/8 teaspoon salt
1/4 teaspoon pepper
10 (10 inch) flour tortillas
Vegetable oil
1 cup (4 ounces) shredded longhorn cheese

Directions

Combine first 9 ingredients; mix well. Fry tortillas, one at a time, in 2 tbsp oil in a medium skillet 5 sec on each side or just until tortillas are softened; add additional oil if necessary. Drain on paper towels. Place a heaping 1/2 cup of chicken mixture on each tortilla; roll up each tortilla, and place seam side down in a 13×9×2 inch baking dish. Cover and bake at 350°F for 20 min. Sprinkle tortillas with 1 cup longhorn cheese, and bake, uncovered, an additional 5 minutes.

Return to Top

Chicken Broccoli Divan

Submitted By: Theresa AndersonStudent Name: Adam AndersonServes: 4

Ingredients

1 lb fresh broccoli, cut into spears or 1 10 oz. package frozen broccoli spears
1 1/2 cup cubed cooked chicken
1 can cream of chicken soup
1/3 cup milk

Directions

1. Cook and drain broccoli.
2. Arrange broccoli in a casserole, top with cooked chicken.
3. Combine soup and milk. Pour over chicken.
4. Sprinkle with cheese.
5. Bake at 450 degrees for 15 minutes or until hot.
6. Serve over cooked extra-wide noodles.

Comments

This has been one of Adam’s favorite recipes since he was a baby! I would be thrilled if this were offered in the dining halls, and I’m sure Adam would be very surprised and pleased!!! It is a very simple recipe!

Return to Top

Chicken Dijon

Submitted By: Kathleen EsrichStudent Name: Kaitlin Esrich

Ingredients

3 tb butter
4 boneless, skinless chicken breasts
2 tb flour
1 cup chicken broth
1/2 cup light cream (fat-free ok)
2 tb Dijon mustard

Directions

Melt butter in large skillet, Add chicken and cook until done and lightly browned (about 20 min). remove to platter. Stir flour into dripping in skillet, cook 1 min. Add chicken broth and cream. Stir and cook unitl sauce thickens and bubbles. Stir in mustard. Return chicken to skillet, cover and heat for 5 to 10 min. Serve with noodles.

Comments

We use fat-free half and half instead of cream and we can’t tell the difference!

Return to Top

Chicken Fromage

Submitted By: Jim Simons

Ingredients

3 whole chicken breasts – skinned, split, no bones
1/2 cup melted butter or margarine
1 cup of Italian bread crumbs
1/2 cup finely grated sharp cheddar cheese
1/4 cup grated Parmesan cheese
Salt

Directions

1. Mix together bread crumbs, cheddar cheese and Parmesan cheese, salt and pepper
2. Dip chicken cutlets in melted margarine
3. Dip them in bread crumb/cheese mixture
4. Place in a 9X13 inch glass baking dish
5. Pour remaining margarine and crumbs on top
6. Bake uncovered about 50 minutes at 350 degrees

Comments

Baking time depends upon thickness of chicken breasts. 45 minutes for thinner, 55 minutes for very thick. They come out tasty and tender.

Return to Top

Chicken Pacific

Submitted By: Jane AylwardStudent Name: Bridget AylwardServes: 4-6

Ingredients

1/4 cup olive oil
1 1/2 cup sour cream
1/2 tsp salt
1/2 tsp thyme
1/2 tsp paprika
1/4 tsp garlic powder
1 1/2 cup crushed corn flakes
6 uncooked chicken breasts

Directions

Pour olive oil into shallow baking dish. Mix sour cream with herbs. Dip breasts in sour cream mixture, then in crushed cereal. Bake 30-35 minutes at 350 degrees, turning once halfway through cooking.

Return to Top

Chicken Scarpariello

Submitted By: Connie BenvenutoStudent Name: Mike BenvenutoServes: 4-6

Ingredients

3 lb chicken breast
1 lb sweet sausage
small jar sweet red peppers
jar sliced hot cherry pepper in vinegar
red pepper
black pepper
rosemary
flour
broth (2 beef bouillon & one chicken with 1 cup of water per each bouillon)

Directions

1. Remove casing from sausage. Brown sausage, crumbling as it cooks. Set aside.
2. Cut chicken into chunks. Make bouillon base. Add a pinch of red pepper, black pepper and rosemary.
3. Place flour in a baggie and season with red pepper and black pepper.
4. Dredge chicken with flour.
5. Coat bottom of a skillet with olive oil and heat
6. Place chicken in skillet and brown on both sides. When you brown the second side of the chicken, pour some of the bouillon mixture into the skillet with the chicken (to cover half the height of the chicken)
7. Bring to boil (about 2 minutes). Remove chicken to an oven proof dish ( 9 x 13 glass baking dish).
8. Add some white wine to skillet. Bring to a boil and scrape skillet to absorb pan dripping into sauce. Place pan dripping in a sauce pan over low heat stirring as much as possible. (repeat until all your chicken is gone.)
9. In the pan drippings sauce pan add about a quarter of the hot pepper juice and some hot peppers. The more hot peppers you add the hotter it will be (I use about 10 slices but you can adjust to taste). If sauce is not as thick as you like, add a jar of chicken gravy to the pan drippings sauce pan.
10. When all of the chicken is done, spread the crumbled sausage and sliced red peppers over the top of the chicken.
11. Pour pan drippings sauce over the chicken sausage and red peppers, cover with foil and cook for 20 minutes at 350 degrees. Serve over pasta

Return to Top

Chicken with Lemon

Submitted By: Daniela ZanzuriStudent Name: David Beiner

Ingredients

Boneless Chicken Breasts sauted with lemon juice
Boneless chicken breasts pounded to approx. 1/2-3/4″ thick
Fresh lemon juice
White wine or dry vermouth(optional)
Flour
Salt/pepper

Directions

1. Melt butter in skillet. Dry chicken and sprinkle lightly with flour.
2. When butter is hot, add chicken. Salt and pepper on both sides. As chicken is starting to brown add lemon juice and sprinkle with wine.
3. Can also add freshly sauted mushrooms.

Return to Top

Chicken with Paprika Cream

Submitted By: Faye FinchStudent Name: Brandon L. Biggs

Ingredients

6 tablespoons of butter
1/2 cup chopped onion
3 pounds boneless, skinless breasts
1/2 teaspoon salt (I season to taste (more than 1/2 teaspoon) and use Adobo Criollo)
2 tablespoons paprika
1 tomato chopped
1 cup chicken broth, divided
2 tablespoons all-purpose flour
1/4 cup heavy cream

Directions

1. Season chicken. Melt butter in a large skillet over med-high heat. Add onion; cook until tender, about 5 mins. Add chicken; cook until browned, about 5 mins. per side. Remove from skillet.
2. Stir paprika into skillet juices. Add tomato and 1/2 cup broth. Simmer for 5 mins. Return chicken to skillet; cook, covered about 35 mins. Remove chicken to a serving dish.
3. Add flour to skillet juices, stir to blend. Cook, stirring, until smooth, about 3 mins. Gradually add remaining broth (1/2 cup). Add heavy cream. Cook just until sauce is heated.
4. Stir sour cream into sauce. Cook just until sauce is heated, about 30 seconds. Spoon sauce over chicken or put the chicken in the skillet with the sauce (I do the latter).

Return to Top

Chocolate Chip Blondie

Submitted By: Kathy DolanStudent Name: Peter Dolan

Ingredients

2 pack Pillsbury Chocolate Chip Cookie Dough (put in freezer until frozen)
2 pack 8 oz cream cheese (softened about 2 hrs)
1/2 cup sugar
1 tsp vanilla
2 eggs

Directions

1. Preheat oven to 350 degrees.
2. Grease a 9X13 pan. Slice 1 1/2 of the other pack of cookie dough thinly and line baking pan with slices. (Very important – sprinkle overall with cinnamon).
3. Beat cheese, eggs, sugar and vanilla until consistency is like pudding.
4. Spread over the cookie dough layer evenly.
5. Slice the remaining cookie dough thinly and place on top. (Try not to overlap).
6. Bake for 30 – 40 min. Cool 20 min then put in freezer. Serve cold.

Comments

Check to see if done with toothpick, if not let cook another 5 min or so. Nice and simple dessert. Just don’t forget to sprinkle the cinnamon.

Return to Top

Chocolate Crinkles

Submitted By: Kathleen BrinkmanStudent Name: Nicholas Montopoli

Ingredients

4 large eggs
½ cup vegetable oil
2 teaspoons vanilla
2 cups sifted flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup unsweetened cocao (I like to use Hershey’s Special DARK chocolate)
2 cups sugar

Directions

1. Mix together first eight (8) ingredients and chill overnight in freezer.
2. Preheat oven to 350 F.
3. Make teaspoon size ball of dough. Drop rolled dough into powdered sugar to coat.
4. Place on greased cookie sheet — bake at 350 for 10 minutes.
   DO NOT OVERBAKE!

Comments

This recipe makes about 6 dozen. Cookies can be frozen for up to a month.

Return to Top

Chicken & Dumplings

Submitted By: Linda RosenthalStudent Name: Britt Rosenthal

Ingredients

2 tbsp canola oil
1 3 ½ lb chicken cut in eight, skin removed
½ tbsp salt
1 onion chopped
2 small carrots, chopped
2 small celery stalks, chopped
3 cup low-sodium chicken broth
1 cup frozen peas, thawed
1 ¾ cup all-purpose baking mix
¾ cup milk
1 tbsp chopped parsley

Directions

1. Heat oil, add chicken. Sprinkle with salt and sauté until browned.
2. Add onion, carrots and celery. Sauté to soften vegetables.
3. Add broth, bring to boil. Reduce heat and simmer 35 minutes.
4. Stir in peas.

Dumplings

1. Combine milk, baking mix and parsley in bowl to form dough.
2. Drop dumplings into simmering stew.
3. Cover and cook till dumplings have doubled in size and cook through, about 10 minutes

Return to Top

Chocolate Mint Brownie

Submitted By: Joan A. DoodyStudent Name: Sean W. Doody

Ingredients

Bottom layer –
1 cup flour
1 cup sugar
4 eggs
1/4 tsp salt
1/2 cup butter
1 (16 oz) can Hershey’s syrup (yellow cap)

Mid Layer –
1/2 cup butter
2 tbsp creme de menthe
2 cup confectioner’s (10X) sugar

Top Layer –
1 cup (6 oz.) Chocolate chips (semi-sweet)

Directions

1. For bottom layer: Mix all ingredients together and bake at 350 degrees for 30 min in a 9 x 13 pan.
2. For mid layer: Mix all ingredients and spread “frosting” over cooled cake layer.
3. For top layer: Melt choc chips and butter together. Cool slightly and spread over frosting.
4. Refrigerate to solidify. Cut and ENJOY!!!

Return to Top

Country Pot Roast

Submitted By: Cindy Edgerton

Ingredients

2 garlic gloves
1 5-pound beef chuck, rib pot roast, or bottom rump round roast
1/4 cup flour
1/4 cup salad oil
1 can tomato sauce (8 oz)
1 can water
2 medium carrots, sliced
2 medium onions or 1 large onion
1 cup thinly sliced celery
1 tsp salt
1 tsp oregano

Directions

1. Prepare carrots, onion, and celery as noted above.
2. Crush garlic; rub onto roast.
3. On wax paper, coat meat w/flour
4. Heat the salad oil in 8 QT Dutch oven over high heat
5. Add the roast, browning on all sides.**
6. Add tomato sauce and water
7. Add remaining ingredients and heat to boiling.
8. Reduce heat to low.
9. Cover and simmer for 4 hours or until tender (turn a few times).

Comments

Very simple to make! Goes well with mashed potatoes or noodles. Do not add additional liquids – there will be plenty when cooked. The cooked liquid with vegetables is excellent on the roast and side starch. If desired, the cooked liquid with vegetables can be pureed to a single consistency light gravy.

Return to Top

Cranberry Chicken

Submitted By: Ann FriedStudent Name: Michele Fried

Ingredients

2 lb skinless chicken breasts (about 8 ea)
1 8-oz can mushroom pieces (drained)
1 8-oz bottle French dressing
1 pack onion soup mix
1 16-oz can whole cranberry sauce

Directions

Mix drained mushrooms, French dressing, onion soup mix, and cranberry sauce. Add chicken breasts, covering with sauce. Marinate overnight. cook at 350 F approx 40 minutes, or until chicken is done. Serve with rice or mashed potatoes.

Return to Top

Cuban Pecadillos

Submitted By: Lee Ann BoludaServes: 4-6

Ingredients

1 lb ground beef
1 small onion, finely chopped
1 tsp oregano
1 small box raisins
1 bay leaf
1/2 cup wine
1 tsp garlic powder or garlic salt
1 8-oz can tomato sauce

Directions

1. Brown ground beef in large pan; drain.
2. Add remaining ingredients and cook slowly appx 15 minutes.
3. Serve with rice or hot cooked noodles.

Comments

Pronounced pik-ah-dee-yoh; hispanic dish. Easy to make and easy to double or triple recipe. Olives are optional; raisins give it a slightly sweet taste, but aren’t that noticeable. Mixture can be made for filling for empanadas. Use pre-made dough pie crust from refrigerated section (not frozen ones for pies). Cut circle dough in half, place 1-2 tsp filling in center, fold over, press edges together & bake in 425 degree oven appx 15 minutes or until browned.

Return to Top

Exploded Baked Potato

Submitted By: Debi EnsorStudent Name: Laken Ensor

Ingredients

5 lb Baking Potatoes
1 24 oz (large bottle) Ranch Salad Dressing
1 2.8 oz Package of Oscar Mayer Real Bacon Recipe Pieces
1 8 oz. Package of Kraft Sharp Shredded Cheddar Cheese
1 SMALL Onion or Spring Onions diced (to taste)

Directions

1. Wash and bake potatoes as usual (400 degrees for 50 min. to 1 hour). Remove potatoes from oven and let cool long enough to handle. While potatoes are cooling . . .
2. In large bowl, mix entire contents of the salad dressing, cheese, and Oscar Mayer bacon bits.
3. Add onions. Dice potatoes and add to the mix.
4. Stir until all the potatoes are covered evenly. Put into 13 x 9 baking dish or cake pan. Sprinkle the top with the Hormel bacon bits until it “looks nice” and to taste. I don’t use the entire bottle. Bake at 350 degrees for approximately 30 min or until the cheese is melted and bubbles.

Comments

This recipe is great for altering to your personal taste. I make it to take to family events since it serves so many. It’s also a good “make the night before” and put in the refrigerator until ready to heat dish.

Return to Top

Gemelli with Sweet Sausage and Spinach

Submitted By: Chris GiancarloStudent Name: Alexandra Giancarlo

Ingredients

1 lb gemelli
salt to taste
2 Tbl. virgin olive oil
1 large onion, quartered lengthwise and thinly sliced crosswise
1 lb sweet italian sausage (casing removed)
1/2 tsp crushed red pepper
2 c. coarsely chopped baby spinach
28 ounces tomatoes seasoned w/ basil, garlic & oregano
1 c. roasted red peppers from a jar, drained & sliced

Directions

1. Boil gemelli and drain. Reserve 1 cup of cooking water
2. Heat olive oil, add onion and cook until softened. Add sausage and crushed red pepper until cooked.
3. Add spinach, tomatoes and red peppers
   until spinach is slightly wilted.
4. Add gemelli and cooking water,
   crushing the tomatoes until heated through.
5. Sprinkle parmesan and
   serve.

Return to Top

Grandma’s Meatloaf

Submitted By: Claire GisselbeckStudent Name: Alex & Danielle Gisselbeck

Ingredients

2 lb ground chuck or ground beef
1-1/2 tsp salt
1/4 tsp pepper
1 small onion grated
1 tbsp Worcestershire sauce
1 cup dry bread crumbs (Italian)
1 egg
1 pinch thyme
1/2 cup tomato soup (undiluted)

Directions

1. Mix all ingredients and mold into a rounded loaf to fit oblong Pyrex dish.
2. Sprinkle top with parsley flakes or oregano.
3. Optional: cover with crushed potato chips or corn flakes.
4. Bake at 300°F 90 minutes.

Comments

Good with mashed potatoes or macaroni & cheese and green beans.

Return to Top

Grammy’s Cheesy Chicken

Submitted By: Deanna HalseyStudent Name: Kevin Halsey

Ingredients

6 boneless chicken breasts
1/2 pound sliced swiss cheese
1 can cream of chicken soup
1 cup white cooking wine
3 cups stuffing mix

Directions

1. Spray 9 X 13 pan with Pam. Line with chicken breasts.
2. Mix cream of
   chicken soup with wine and pour over chicken.
3. Cover with slices=20 of swiss cheese.
4. Melt stick of butter and combine with 3 cups stuffing mix. Spread over swiss
   cheese.
5. Bake for 1 hour at 350 degrees.

Return to Top

Greco

Submitted By: Charlotte MorroStudent Name: Cara Morro

Ingredients

1 onion, chopped
1 green pepper, chopped
1 or 2 small cans mushrooms, drained
2 c. shell macaroni
3 cans small tomato sauce
1 can cream style corn
4-8 oz. sharp cheddar cheese, shredded

Directions

1. Fry onion and green pepper in small amount of oil – until
   glossy.
2. Brown ground beef in the same. Add mushrooms and remove from heat.
3. Boil macaroni until tender. Drain and add to above.
4. Add tomato sauce and corn – mix well.
5. Place in greased casserole. Top with shredded cheese. Bake uncovered at 300* for 1 hour.

Return to Top

Hamburger Sauté

Submitted By: Amy DePalmaStudent Name: Max DePalmaServes: 8

Ingredients

1 lb ground beef
1 green pepper, chopped
1 yellow onion, chopped
64 oz can V-8 juice
1 lb elbow macaroni
Salt and pepper to taste

Directions

1. Brown ground beef. Drain some of the fat.
2. Add chopped green pepper and onion and sauté to soften vegetables.
3. Add V-8 juice and bring to boil. Add elbow macaroni. Cover and reduce heat to simmer.
4. Cook until liquid is absorbed.

Return to Top

Koulibiac

Submitted By: Freda Krosnick

Ingredients

1 lb canned salmon
2 cup cooked rice
1/2 cup sour cream
1/4 cup melted butter or margarine
1 tbsp lemon juice
1 tsp dill (or parsley)
1/4 tsp salt and 1/4 tsp. pepper
1- 8 oz package of filo dough (or puffed pastry)
1 egg beaten (for egg wash)

Directions

1. Clean and bone the canned salmon;
2. Combine rice, sour cream, butter, lemon juice, dill, salt and pepper;
3. Mix well;
4. Stir salmon into rice mixture;
5. Line baking sheet with foil and lightly grease the foil (or spray non-stick spray onto a glass baking pan);
6. Unroll pastry or filo dough and place it onto the foil;
7. If using filo dough, prepare dough by using non-stick spray in between its layers before placing onto foil;
8. Place above mixture (salmon, rice, etc.) in center of the dough (in a mound-like/loaf-like form);
9. Drain defrosted, chopped spinach and season it with salt and pepper; place spinach along the top of the salmon mixture;
10. Close dough around the entire mixture and use egg wash on top;
11. Bake at 425 degrees for 20-25 minutes or until the dough is brown.

Return to Top

Madras Curry Chicken

Submitted By: Gina SteffanusStudent Name: Samantha Steffanus

Ingredients

1 pkg chicken thighs (approx 5-6pieces)
6 whole black peppercorns
3 tbsp butter
3 onions (minced)
1 clove garlic (minced)
2 tsp butter
1 1/2 tbsp curry ( add more according to taste) with 2 additional teaspoons butter)
2 cup hot chicken stock
2 tbsp chutney
1/2 cup raisins
2 tart apples (grated)
1/2 tsp salt
1/2 tsp powdered or ground ginger
1/4 cup ground almonds
1/2 cup heavy cream

Directions

1. Cook chicken with peppercorns until the meat falls easily from the bone. Set aside.
2. Melt 3 tbsp butter and saute minced onions and garlic until golden. Set aside.
3. In large saucepan melt 2 tsp butter, add curry powder and stir until the mixture is smooth.
4. Gradually stir in chicken stock. Add chutney, raisins, apples and salt and powdered ginger. Cover and simmer 30 minutes.
5. Add almonds, heavy cream, sauteed onion and garlic mixture, and cooked boneless chicken to the sauce. Simmer 15 minutes. Add lemon juice.

Comments

Serve over banana rice. Puree bananas and mix into rice.

Return to Top

Maple Roasted Chicken with Sweet Potatoes

Submitted By: Beatrice BermanStudent Name: Jacob BermanServes: 4

Ingredients

1 3-4 lb Chicken cut into 8 pieces (or equivalent chicken thighs)
1 yellow onion cut into 1″ wedges
2 small sweet potatoes, peeled and cut into 1″ chunks
2 tbsp olive oil
1 tsp kosher salt
1/4 tsp black pepper
3 tbsp maple syrup
6 sprig fresh thyme

Directions

1. Rinse chicken and pat dry.
2. Heat oven to 400 degrees.
3. Arrange chicken, onion, and sweet potatoes in a 9 X 13 baking dish.
4. Drizzle oil over chicken and vegetables and season with salt and pepper.
5. Toss to coat. Drizzle with maple syrup and top with sprigs of thyme.
6. Roast, stirring vegetables once, until the chicken is cooked through, about 1hr and 15 minutes.
7. Let rest for 10 minutes before serving

Comments

I usually add more sweet potatoes.

Return to Top

Pabellon

Submitted By: Ana HedgesStudent Name: Ana Kristina HedgesServes: 6

Ingredients

Oil — 1/4 cup
2 lbs Beef sirloin or flank steak
1 Onion, chopped
2 tsp Salt
1 tsp Pepper
Water to cover
1 Onion, finely chopped
1 Red bell pepper, finely chopped
3 -4 Cloves garlic, minced
2-3 cup Tomatoes, peeled, seeded and chopped (canned is fine too) (briefly put through blender/food processor – it’s better!)
1 tsp Worcestershire sauce
1/2 tsp cumin
1 tb ketchup
Salt and pepper to taste
Cooked black beans
Cooked white rice (4 cups)
Fried plantains

Directions

1. Heat oil in skillet over medium-high flame.
2. Sear the meat on both sides to brown well, about 4-5 minutes per side.
3. Remove from heat and place meat in a large pot with chopped onion, salt, pepper and enough water to cover. Bring to a boil, reduce heat to low, cover, simmer 1 to 1 1/2 hours, or until meat is very tender.
4. Remove meat from the pot and set aside to cool, reserving the broth. When cool, shred the meat with your fingers or two forks.
5. Reheat the skillet, adding more oil if necessary.
6. Add finely chopped onion, peppers and garlic and sauté until the onions are translucent.
7. Stir in chopped tomatoes, cumin, Worcestershire sauce, salt and pepper and simmer for about 15 minutes or until liquid is almost gone.
8. Add ketchup, stir, add shredded meat and a little of the reserved broth to moisten (about 1-2 cups).
9. Bring to a boil then simmer until until liquid has evaporated-about 15 min. Stirring frequently
10. Serve with black beans, white rice & fried plantains (matured, not green)

Comments

Serve with Rice, Black Beans and Plantains. The meat by itself, once cooked is called “Carne Mechada”. The Pabellón is the name for the complete dish served with rice, black beans and plantains

Return to Top

Pastitiso

Submitted By: Maria PappasStudent Name: Evan Pappas

Ingredients

2 chopped onions
2 lbs hamburger (or ground lamb)
5 lbs elbow or ziti pasta
4 tbsp butter
2 tbsp tomato paste
1/2 cup water
dash of cinnamon
grated cheese
1 tbsp salt
1/4 tsp salt
3 beaten eggs
SAUCE
6 tbsp butter
3/4 cup flour
1 qt milk
1 tsp salt
pepper to taste

Directions

1. Heat oven to 350 degrees.
2. Saute onions in butter. Brown hamburger, drain grease then add salt, pepper and cinnamon. Mix water and tomato paste, add to hamburger and cook 5-10 minutes. Boil, drain pasta and rinse with cold water. While pasta is still warm add eggs and 1 tbs salt and mix. In buttered pan put half pasta and sprinkle generously with cheese. Add all of meat mixture, sprinkle with cheese. Add remaining pasta and sprinkle with cheese. Bake 10 minutes. Take out and top with sauce.
3. SAUCE: Melt butter add flour and brown slightly. Gradually add milk and heat slowly stirring constantly. Season and cook until thickened. Cool slightly. Pour sauce over all and let it seep in. Move things slightly so sauce fills the spaces in between pasta. Sprinkle with grated cheese. Put back in oven and cook another 30-40 minutes until browned on top.

Comments

This is a traditional Greek mainstay.

Return to Top

Pretzel Jello Dessert

Submitted By: Debra Dillon
Student Name: John J. Dillon III

Ingredients

2 cups broken pretzel sticks
4 tbsp. sugar
1 stick butter or margarine, melted
1 6 oz pkg. strawberry Jello
2 cups boiling water
1/2 cup cold water
1 16 oz pkg. frozen strawberries
1 8 oz pkg. cream cheese, (room temp.)
1 4 oz container of Cool Whip

Directions

1. In a bowl, sprinkle 4 tbsp. sugar over pretzel sticks. Stir in melted butter or margarine. Spread in a 9×12 pan. Bake 10 minutes @ 350 degrees. Let cool.
2. Dissolve jello in hot water. Add cold water and strawberries. Let stand until slightly thickened. In the meantime, use a mixer to combine cream cheese, cool whip and sugar.
3. Spread cream cheese mixture over cooled pretzels. Pour jello mixture oon top. Cool until firm.

Pumpkin Sheet Cake

Submitted By: Denise BreenStudent Name: Katie Breen

Ingredients

1 can 15 oz. solid-pack pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon sea salt

Frosting–
3 oz. cream cheese, softened
5 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1 3/4 cups confectioners sugar
3 to 4 teaspoons milk

Directions

1. In a mixing bowl, beat pumpkin, sugar, and oil.
2. Add eggs. Mix well. Combine flour, baking soda, cinnamon and salt.
3. Add to pumpkin mixture and beat until well blended.
4. Pour into a greased 15×10×1 inch pan.
5. Bake at 350 for 25-30 minutes.
6. Cool. Frost cake. Sprinkle with nuts.

Return to Top

Santa Fe Posole

Submitted By: Chris ConnorStudent Name: Carmencita Connor

Ingredients

12 dried long red chile
10 lbs Boned pork roast cut into 1″ cubes
1/2 head of garlic peeled and chopped
1 large pinch of Mexican oregano
1/2 large onion, chopped
1 Large can whole hominy

Directions

1. Break open the chiles and remove the seeds and veins and boil until chiles are very soft.
2. Blend the chile and the water to make a paste and strain.
3. In a large heavy pot, put the cubed pork, oregano, garlic, onion and salt and cover with water.
4. Boil meat for 30 minutes. When the meat is soft, add the chile and hominy and cook for 15 to 20 minutes.
5. To serve, ladle the posole into heavy bowls and serve with thinly sliced radishes, quartered limes, oregano, chopped onion, and fresh corn tortilla strips.

Return to Top

Skillet Ham Casserole

Submitted By: Edie WartherStudent Name: Timothy Warther
Serves: 4

Ingredients

1 lb. ham pieces
1 TBS butter
1 TBS brown sugar
1 can Cream of Mushroom soup
2/3 cup milk
1/4 cup chopped onion
3 cups raw sliced potatoes

Directions

1. Brown the ham pieces in butter and brown sugar. Remove ham
   and set aside.
2. In skillet mix the soup, milk, onion, potatoes and carrots. Cover and cook on low heat for 35 minutes.
3. Add ham and heat 10 minutes more.

Return to Top

Sloppy Buffalo Chicken Joe Sliders

Submitted By: Laura MangiapaneStudent Name: Michael Mangiapane

Ingredients

2 tbsp extra virgin olive oil
2 lb ground chicken
1 carrot, chopped
2 stalks celery, chopped
1 yellow onion, chopped
3 cloves garlic, chopped
2 tbsp red wine vinegar
1 tbsp Worcestershire sauce
1/3 cup Frank’s Red Hot sauce
1 cup tomato sauce
hamburger rolls
blue cheese crumbles

Directions

1. Heat oil in large skillet over medium-high heat.
2. Add meat and break-up while cooking.
3. Stir in carrot, celery, onions and garlic.
4. Cook 8-10 minutes.
5. In bowl, combine vinegar, Worcestershire sauce, hot sauce and tomato sauce.
6. Pour into skillet and stir.
7. Simmer for about 30 minutes until most of liquid is absorbed.
8. Serve on buns and top with blue cheese crumbles.

Return to Top

Sloppy Joe Sliders

Submitted By: Maurita KrysickStudent Name: Sean Srysick

Ingredients

2 lb ground beef
1 1/2 cup ketchup
1/4 cup lemon juice
8 tb brown sugar
1 tsp Worcestershire sauce
1/2 tsp mustard
1/4 to 1/2 cup water
Salt and pepper to taste

Directions

Brown ground beef. Add remaining ingredients. Simmer 30 min or more.
Serve on mini hamburger buns.

Comments

You can serve on full-size bun if you prefer. Can be made in large batches – decrease water. This is my own homemade recipe.

Return to Top

Southwestern Chicken and Rice Bake

Submitted By: Carin BaumStudent Name: Jeremy Baum

Ingredients

2 cup cooked rice
1 1/2 cup diced cooked chicken
1 15 oz can black beans, drained & rinsed
1 15 oz can corn, drained
1 14.5 oz can diced tomatoes
1 tsp cilantro
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp oregano
1 tbsp chili powder
1/4 tsp ground red pepper
4 tbsp butter
4 tbsp flour
1 cup milk
1/2 cup chicken broth
1/4 tsp ground black pepper
1/2 tsp salt
1/2 to 1 cup cheddar cheese

Directions

1. In large bowl combine rice, chicken, beans, corn, tomatoes, cilantro, cumin, garlic powder, oregano, chili powder and red pepper.
2. In saucepan melt butter over medium-low heat. Stir in flour until well blended and bubbly. Gradually stir in milk, chicken broth, salt and pepper.
3. Cook until thickened and bubbly. Stir into rice and chicken mixture.
4. Adjust seasoning as needed. Sprinkle cheese on top.
5. Pour into a lightly sprayed casserole dish. Bake at 350°F for 25 to 30 minutes.

Return to Top

Southwestern Taco Pot Pie

Submitted By: Teresa StoeckleStudent Name: Matt Stoeckle

Ingredients

1 pound ground beef
1 package (1.25 oz.) taco seasoning mix
1/3 cup water
1 tbsp oil
1 1/2 cups chopped onions
2 1/2 cups chopped peppers
1 tsp garlic powder
1 tsp onion powder
1/4 tsp salt
1/8 tsp pepper
1 can (11 oz) whole kernel corn, drained
1/2 cup salsa
1 refrigerated pie crust

Directions

1. Brown beef and drain. Add taco seasoning mix and water. Simmer for about 5 minutes.
2. Saute peppers and onions in oil. Drain. Add spices, salsa, and corn.
3. Prepare pie crust according to package directions.
4. Combine salsa and corn mix with beef mix.
5. In pie crust, layer cheese, beef mixture, cheese, beef, cheese. Top with crust.
6. Bake at 400 degrees for 30 minutes.

Return to Top

Spinach Pie

Submitted By: Pat DePalmaStudent Name: Karissa DePalma

Ingredients

4 packages of frozen spinach
3 eggs
1 tsp of vegetable oil
1 cup of bread crumbs
1 16oz of cottage cheese
1 16oz of feta cheese
2 onions
10 scallions
butter

Directions

1. Saute onions an scallions in butter
2. Microwave frozen spinach, drain excess liquid
3. Mix bread crumbs,oil, eggs and cheeses together in bowl, add spinach along with onions and scallions.
4. Place filo dough on bottom of pan (at least 3 layers of dough at a time) then brush dough with melted butter then mixture, continue with another layer of dough, mixture etc. (at least 3 to 4 layers of dough and mixture) top filo dough with melted butter
5. Bake at 400 degrees for 20 to 25 minutes.

Return to Top

Steak Burger

Submitted By: DadStudent Name: David Stinebaugh

Ingredients

50% lean ground beef
50% regular ground beef
3 skinned sausages of your choice (hot or mild) per 2 lb ground beef
1 pack Lipton onion soup mix
Worcestershire Sauce
Ketchup as a binder
A little A1 steak sauce
McCormick’s smoky sweet pepper blend seasoning

Directions

1. Mix together all ingredients and make some big football player sized burgers. Cook on an open flame.
2. Add cheese and top with bacon if you like

Return to Top

Three Cheese Spaghetti Pie

Submitted By: Denise CiottiStudent Name: Bianca Ciotti

Ingredients

9 tbsp olive oil
3/4 lb spaghetti
5 garlic cloves coarsely chopped
1 small onion, thinly sliced
16 cherry tomatoes, halved or 1 14.5oz can petite diced tomatoes
2 tsp kosher salt
Freshly ground black pepper
4 eggs
1 cup heavy cream
1 tsp red pepper flakes, optional
6 fresh basil leaves, chopped
4 oz asiago, grated
8 oz fontina or fresh mozzarella, crumbled/cubed
4 oz Parmesan, shredded
Fresh basil leaves for garnish
Special Equipment: 10-inch cast iron skillet or nonstick ovenproof skillet

Directions

1. Preheat oven to 350 degrees F. Bring a large pot of water to a boil. Generously add salt and 3 tablespoons of oil and add the spaghetti. Bring back to a boil and cook for 11 to 13 minutes until the spaghetti is just tender. Drain into a colander and rinse under cold water. Return the spaghetti to the pot and set aside.
2. Heat 2 tablespoons of the olive oil in a medium skillet over medium heat for 1 minute. Add the garlic and onion and cook for 3 minutes, stirring occasionally. Add the tomatoes, 1 teaspoon of salt and a few grinds of pepper and cook for an additional 5 minutes until the tomatoes begin to break down.* Remove the mixture from the heat and set aside.
3. Whisk the eggs and cream together in a large mixing bowl. Add the remaining teaspoon of salt, a few grinds of pepper, the red pepper flakes, basil, cheeses and the tomato mixture. Mix in the spaghetti.
   Heat the remaining olive oil in the 10-inch skillet over high heat. Add the spaghetti mixture, reduce the heat to medium and cook for 5 minutes. Transfer the skillet to the preheated oven for 30 minutes until the center of the pie is set and the top is golden.
4. Remove from the oven and let cool for 10 minutes. Run a spatula around the edges and underneath the pie to loosen. Place a large plate over the skillet and invert the pie onto the plate. Place another plate onto the pie and invert again. Let the pie set for an additional 10 minutes.
5. Slice the pie into 6 to 8 pieces and garnish with the dusting of Parmesan and basil leaves before serving.

Return to Top

Tortellini and Spinach Casserole

Submitted By: Diane NovakStudent Name: Ryan NovakServes: 12

Ingredients

2 (10 oz) pakc frozen cheese tortellini
1 lb fresh mushrooms, sliced
1 tsp garlic powder
1/4 tsp onion powder
1/4 tsp pepper
1/2 cup butter, divided
12 oz evaporated milk
8 oz brick cheese, cubed
3 10-oz pack frozen chopped spinach (thaw and squeeze dry)
2 cup shredded part-skim mozzarella cheese

Directions

1. Cook tortellini according to package directions. In large skillet melt 1/4 cup butter. Saute mushrooms, garlic powder, onion powder, and pepper until mushrooms are tender. Remove and keep warm.
2. In same skillet, combine milk and remaining butter. Bring to gentle boil. Stir in brick cheese. Stir and cook until smooth. Drain Tortellini, place in large bowl. Stir in mushroom mixture and spinach. Add cheese sauce and toss to coat.
3. Transfer to greased 3-quart baking dish. Sprinkle with mozzarella cheese. Cover and bake at 350 F for 15 minutes. Uncover, bake 5 to 10 minutes or until heated through and cheese is melted.

Return to Top

Tunisian Vegetable Stew

Submitted By: Tracey WalshStudent Name: Melissa Walsh

Ingredients

1 1/2 cup thinly sliced onions
2 tbsp olive oil
3 cup thinly sliced cabbage
dash salt
1 lg green bell pepper, cut into thin strips
2 tsp ground coriander
1/2 tsp turmeric
1/4 tsp cinnamon
1/8 tsp cayenne (or to taste)
3 cup undrained canned tomatoes, chopped (28-ounce can)
1 1/2 cup drained cooked chick peas (16-ounce can)
1/3 cup currants or raisins (optional)
1 tbsp fresh lemon juice
salt to taste
grated feta cheese
toasted slivered almonds (optional)

Directions

1. In a large skillet, saute onions in olive oil until softened (about 5 minutes).
   Add cabbage, sprinkle with salt, and continue to saute for at least 5 minutes, stirring occasionally.
   Add bell pepper, coriander, turmeric, cinnamon, and cayenne and saute for another minute.
2. Stir in tomatoes, chick peas, (and optional currants or raisins), and simmer, covered, for about 15 minutes, until the vegetables are just tender.
   Add lemon juice and salt to taste.
   Top with feta, and roasted almonds if you like. (and rice!)

Comments

OK so my daughter always joked that she couldn’t wait to go to school (Maryland) to get away from my “TVS” as we call it at our house. Really, she likes the recipe, and one day she will appreciate that I encouraged her to eat healthfully. This recipe has to be tried to be appreciated. You will not regret it.

Return to Top

Turkey Casserole

Submitted By: Diana FlanaganStudent Name: Natalie Flanagan

Ingredients

1/2 c chopped onion
1/4 c chopped celery
1/2 c broth
3 c chopped cooked turkey or chicken
1 pkg (12) corn tortillas, torn into bite-size pieces
1 or 2 (4-oz) can chopped green chili
1 (10-oz) can reduced sodium cream of chicken soup
1 tsp pepper
1 c shredded cheddar cheese
1 c shredded Jack cheese

Directions

1. Combine onion, celery and broth in saucepan and simmer for 5 minutes.
2. In a large bowl, stir together this mixture and turkey, corn tortilla, chili pepper, soup and pepper.
3. Reserve 1 1/2 cup mixed cheese. Stir remaining cheese into mixture. Transfer to a lightly greased 13 x 9 x 2-inch baking dish. Top with salsa and reserved cheeses. Bake at 350 degrees for about 30 minutes

Return to Top

Vegan Carrot Soup

Submitted By: Dorothy CohenStudent Name: Margot Cohen

Ingredients

1 quart of vegetable broth
1 lb of carrots, peeled and chopped
1 large potato, peeled and chopped
1 medium onion, peeled and chopped
1-2 parsnips, peeled and chopped
salt & pepper
1 cup of orange juice
Dill sprigs for garnish

Directions

1. Combine broth, carrots, pototo, onion and parsnips. Heat and then simmer about 25 minutes until vegetables are soft.
2. Remove from heat, cool and puree all in food processor or blender.
3. Season with salt and pepper and soup mix.
4. Heat up again. Add orange juice before serving. Don’t boil the orange juice.
5. Garnish with a sprig on top of soup bowl or in each dish.

Return to Top

Wheatberry Salad

Submitted By: Dorothy CohenStudent Name: Margot Cohen

Ingredients

Whole grain wheat (2 cups)
Cranberry raisins (~1 cup)
Sliced Scallions (one bunch)
Good Season’s Italian dressing (from packet) made with olive oil and balsamic vinegar
Salt & pepper to taste

Directions

1. Soak wheat overnight in water, rinse, cook in water for 1 hr or cook raw wheat in water for 2 hrs (heat to boil and simmer).
2. Rinse wheat. Add cranberry raisins and sliced scallions (balance of red and green. Add dressing to coat (do not drown). Salt and Pepper to taste.
3. Optional: Add other vegetables of different color and texture as desired (chopped orange/yellow pepper, pecans, corn, etc.)

Comments

Can serve immediately. Stays well several days in fridge.

Return to Top

Traditional Cuban Black Beans

Submitted By: Bonny Diaz-Silveira
Student Name: Krysten Diaz-Silveira

Ingredients

2 lb Black beans (soak overnight in warm water)
2 lg Onions chopped
2 lg Green bell peppers chopped
8 ea Garlic cloves minced
2 can Pimientos morrones drained and chopped
2 cup Extra virgin olive oil
2 lg Bay leaves
4 tsp Salt
½ tsp Black pepper
2 tbsp Sugar
1/3 cup Apple cider vinegar

Directions

1. Cook beans until soft (include the water that it soaked in); this may be done in a regular pan or in a pressure cooker.
2. In a separate deep frying pan, heat 1 cup of olive oil. When the oil is hot, add onions, green peppers and garlic (sofrito). Cook until soft.
3. Pour “sofrito” into softened beans. Add pimientos morrones, salt and pepper.
4. Simmer for about 2 hours on med-low heat. After 1 hour, add the rest of the oil, bay leaf and sugar.
5. Turn off heat and add vinegar.
6. Serve over white long grain rice. Enjoy!

Comments

Recipe is a family recipe from Krysten’s great-aunt Anita Diaz-Silveira. Anita’s black bean recipe is the most anticipated dish during the holidays. Yes! We have black beans and rice with our turkey on Thanksgiving! Christmas is celebrated with the traditional roasted pig and of course, accompanied by black beans and rice. Our family hopes that if you make the beans, you enjoy them as much as we do!

Return to Top