Culinary Arts 4MP

Baked Potatoes

Allow 1 large Idaho potato per person.

Always choose those of uniform size with few eyes and no green spots

Preheat oven to 425.

Scrub potatoes well. Pierce with sharp fork so steam can escape;

Bake directly on oven racks about 1 hour until tender.

To serve: Make an X-shaped cut in the top of each potato.

Press sides gently to open.

Topping ideas:

crumbled bacon, melted cheese, roasted peppers, chili con carne, sour cream and chives, butter and scallions

Blushing Pears

4 firm but ripe Cornice or Bartlett pears

1 cup red juice (cranberry, cherry, raspberry)

1/2 cup honey

lemon zest strips

Peel the pears and cut in half lengthwise.

Use a small spoon or melon baller, remove the core from each half,

then cut out the stem.

In a wide pan, combine the juice, honey and zest.

Bring to a boil, stirring often.

Add the pear halves, cut side down.

Poach for 5 minutes.

Turn over and continue cooking until tender, about 5 minutes more.

Using a slotted spoon, transfer the pear halves to the bowls.

Divide the sauce among 4 bowls.

Serve warm or chilled.

 Dirt Cups

2 cups cold milk

1 package instant chocolate pudding

1 8-ounce container thawed Cool Whip topping

1 package chocolate sandwich cookies, crushed

Pour 2 cups milk into bowl

Add pudding mix

Beat with wire whisk until well-blended, about 2 minutes. Let stand.

Crush all of the cookies using a rolling pin.

Gently stir about half of the cookies and the whipped topping into the pudding.

Place about 1 tablespoon of the remaining crushed cookies into the bottom of 6 clear plastic cups

Fill cups about 3/4 full with pudding mixture.

Top each cup with the rest of the crushed cookies. Decorate with gummy worms and gummy frogs.

Chill in refrigerator until set.

Lasagna

1/2 pound lasagna noodles

1/2 pound ground beef or sausage

2 cups tomato sauce

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1 egg

1 cup ricotta cheese or cottage cheese

1 cup shredded mozzarella cheese

1/4 cup Parmesan cheese

Bring water to boil in large covered pot. Add lasagna noodles and cook uncovered

for 10 minutes. Drain.

While noodles are boiling, cook ground beef in skillet until brown. Drain off fat.

Add tomato sauce and spices. Mix well.

In small bowl stir together egg and ricotta cheese.

In greased rectangular baking dish make layers:

half of the pasta 

half of the ricotta mixture 

half of the meat sauce mixture 

half of the mozzarella cheese

Repeat layers with remaining ingredients.

Sprinkle with Parmesan cheese.

Preheat oven to 350.

Bake 30 minutes.

Allow to stand 10 minutes before serving.

Mashed Potatoes

6 medium size potatoes

1/3 cup softened butter

1/4-1/3 cup hot milk

salt and white pepper to taste

Scrub potatoes.

Peel potatoes and cut out any "eyes" or green spots.

Put cold water in pan.

Cut potatoes into 1/2" pieces. Place in pan covered with water.

Cover and boil until potatoes are tender.

Drain water. 

Return potatoes to pan. Set uncovered over low heat.

Shake briskly 1-2 minutes to drive off steam.

Mash or beat with electric mixer. 

Add butter, salt and pepper.

Depending on creaminess desired, add hot milk.

Beat until light. Serve.

No Bake Cheesecake

1 8 ounce container whipped topping

1/2 cup Sugar

1 teaspoon vanilla

1 graham cracker pie shell

1 8 ounce-package cream cheese 

1 cup fruit for topping

Mix together cream cheese and sugar until smooth.

Add whipped topping and vanilla.

Pour into pie shell.

Cover with fruit topping.

Chill.

O’Brien Potatoes

1 1/2 pounds small red or yellow potatoes

3 tbsp. butter

3 tbsp. oil

1 large onion coursely chopped

1/2 red bell pepper, diced

1/2 green pepper, diced

fresh chopped parsley

salt and pepper to taste

Scrub potatoes. Cut into 1/2"pieces. 

Place in pan, cover with water. Cook on high. 

Boil for 5 minutes. Drain well.

Heat butter and oil in skillet over medium heat.

Add onions and pepper. Saute, stirring frequently until they begin to turn golden, about 5 minutes.

Add potatoes and continue to saute. Stir frequently until potatoes are well browned, about 8 minutes more.

Stir in parsley, salt and pepper. Serve.

Orange Pound Cake

3/4 cup butter, at room temperature

1 1/4 cups cake flour

3/4 tsp. baking powder

pinch of salt

zest of 1 orange

3/4 cup sugar

3 eggs

Preheat oven to 350.

Grease and flour loaf pan (8 1/2’ x 4 1/2"):

In small bowl, combine flour, baking powder and salt. Set aside.

Place butter and sugar in mixing bowl.

Beat until light and fluffy about 5 minutes. Occasionally scrape sides of bowl

Add eggs one at a time. Mix well.

Stir in orange zest.

Sift flour mixture over butter mixture and beat until smooth.

Pour batter into prepared pan.

Use a rubber spatula to smooth the top, then make a lengthwise slit 1 inch

down the middle to minimize splitting as the batter rises during baking.

Bake until golden brown and toothpick inserted in center comes out clean,

40-45 minutes. 

Let cool in the pan on a wire rack for 10 minutes.-

Remove loaf from pan and cool cormpletely.

Cut loaf into slices and serve with fresh sliced strawberries and real whipped cream.

Parmesan Crescents

2 cups buttermilk baking mix

1/2 cup cold water

3 Tablespoons softened butter

1/2 cup Parmesan cheese

Heat oven to 425.

Mix baking mx and water until soft dough forms; beat 30 seconds.

Turn onto board well dusted with baking mix.

Gently roll in baking mix to coat; shape into ball. Knead 10 times.

Roll into 12" circle.

Brush with butter sprinkle with cheese.

Cut into 12 wedges.

Roll up, beginning at rounded edges.

Place rolls on ungreased cookie sheet, curve slightly.

Bake 12 to 15 minutes until golden brown.

Pasta Primavera

3 tbsp. butter

1/2 cup diagonally sliced asparagus

½ cup cut green beans

½ cup small peas

1/2 cup sliced yellow summer squash

3/4 cup heavy cream

1/2 lb. fettuccine or spaghetti

salt and pepper to taste.

freshly grated Parmesan cheese

In large pot, boil water.

Add pasta, stir gently. Cook according to package directions.

Drain pasta.

Meanwhile, in large saute pan over medium heat, melt butter.

Add asparagus, green beans, peas, and squash.

Saute, stirring until crisp-tender, about 5 minutes.

Add the cream and season to taste with salt and pepper.

Keep warm, do not boil.

Add drained pasta to the cooked sauce. Toss well. Serve. Top with Parmesan cheese.

Roasted Potatoes

2 pounds red potatoes

3 T. olive oil

1/2 tsp. salt

1/2tsp. pepper

1 clove garlic, crushed (optional)

I T. fresh rosemary, chopped

Preheat oven to 425.

Line a shallow baking pan with foil. Spray surface with no-stick spray.

Scrub potatoes under cool water.

Cut into quarters.

Place potatoes in zip bag.

Place olive oil, salt, pepper, garlic and rosemary in zip bag.

Mix ingredients until evenly coated.

Spread out potatoes on baking pan in even layer.

Bake 15 minutes. Stir.

Bake 15 minutes. Stir.

Bake longer if needed.

Macaroni Salad

1 pound elbow macaroni

1 stalk celery, minced

2 to 3 tbsp. red onion, minced

3 hard boiled eggs, peeled and diced

1/4 c. minced sweet pickles

1/4 c. minced fresh parsley leaves

1/4 c. lemon juice

1 c. mayonnaise

2 tsp. Dijon mustard

salt and pepper to taste

Bring large pot of water to a boil. Add 2 T. salt.

Add macaroni and stir. Cook 10 to 12 minutes.

Drain. Rinse with cold water until cool.

Line a rimmed baking pan with paper towels.

Spread macaroni on paper towels and let dry 3 minutes.

Mix remaining ingredients in large bowl.

Add macaroni and blend well.

Refrigerate at least 1 hour before serving.

Potato Salad

3 medium potatoes

1 teaspoon sugar

1 tablespoon vinegar

1/2 cup sliced celery

1/4 cup finely chopped onion

1/4 cup chopped sweet pickle

1 teaspoon salt

1/4 cup mayonnaise

2 hard cooked eggs, sliced

Peel potatoes. Cut in quarters and cut again to make cubes.

Place in pot, cover with water. Add whole eggs to pot.

Heat to boiling.

Simmer, cook until tender about 15-20 minutes.

Drain.

Place potatoes in bowl, sprinkle with sugar and vinegar.

Add celery, onion, sweet pickle; salt. Stir.

Carefully fold in sliced eggs.

Chill throughly.

Stir in mayonnaise.

Garnish with paprika and parsley.

Assorted Salads:

Blacksmith Salad

4 cups butter lettuce

3 oz. hard cheese such as Parmesan

2 tbsp. balsamic vinegar

pinch of salt

1/4 cup olive oil

1 cup croutons

Discard any tough or discolored outer leaves from lettuce heads, then separate the

leaves from the head.

Rinse thoroughly, drain or blot dry.

Tear the large leaves in half.  Place in bowl.

Sprinkle the vinegar and salt over the lettuce and toss well to mix.

Drizzle with the olive oil.

Scatter the croutons over the top, toss again.

Shave the cheese directly over the salad.

Serve immediately.

Wilted Spinach Salad 

8 cups cleaned, torn fresh spinach(about a 10 oz. Bag)

2 sliced green onions

pepper

3 slices bacon

1 tbsp. white vinegar

1 tbsp. lemon juice

1/2 tsp. sugar

1/4 tsp. salt

1 hard cooked egg, chopped

Place spinach and onions in large bowl.

Sprinkle with pepper.

Cut bacon into small pieces. Cook in large skillet until crisp.

Stir into bacon grease the vinegar, lemon juice, sugar and salt.

Turn off heat.

Add spinach and onions to skillet.

Toss gently until well coated.

Turn into a serving dish.

Top with hard cooked egg.

Serve immediately.

Tossed Green Salad with Vinaigrette

4 cups loosely packed assorted salad greens (Romaine, red leaf lettuce, arugula, mixed baby lettuces)

1 clove garlic

1 tsp. Dijon mustard

1/4 cup olive oil

1/4 tsp. salt

pepper to taste

1 lemon, juiced

¼ tsp. Worcester.shire sauce

Rinse salad greens. Drain or blot dry.

Tear into bite size pieces. Place in bowl.

Squeeze garlic in press. Place in medium bowl. Add remaining ingredients with whisk to combine.

Serve with salad greens.

Caesar Salad 

1 bunch Romaine lettuce

2 cloves garlic, minced

1 fresh lime

1/2 cup olive oil

1/4 cup Parmesan Cheese

1/4 tsp. pepper

Rinse salad greens thoroughly,. drain or blot dry..

Tear into bite size pieces. Place in bowl.

Place garlic in small bowl.

Cut limes in haif. Squeeze juice. Add to garlic:

Whisk in olive oil, add Parmesan cheese and pepper.

Pour dressing evenly over Romaine and toss gently to coat. 

Serve immediately.

Sand Cups

2 cups cold milk

1 package instant vanilla pudding

1 8 ounce container thawed Cool Whip topping

1 package vanilla sandwich cookies, crushed

Pour 2 cups milk into bowl.

Add pudding mix.

Beat with wire whisk until well-blended, about 2 minutes. Let stand.

Crush all of the cookies using a rolling pin.

Gently stir about half of the cookies and the whipped topping into the pudding.

Place about 1 tablespoon of the remaining crushed cookies into the bottom of 6 clear plastic cups.

Fill cups about 3/4 full with pudding mixture.

Top each cup with the rest of the crushed cookies. Decorate with gummy sharks and gummy starfish.

Chill in refrigerator until set.

Tortellini Salad

1 14-oz. package cheese-filled tortellini

1/2 cup fresh parsley leaves

1 - 2 cloves garlic

2 tsp. basil

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup olive oil

2 tbsp. red wine vinegar

1 tbsp. lemon juice

1/3 cup grated Parmesan cheese

sliced pepperoni, optional

Cook tortellini according to package. directions. Drain, rinse., chill.

In blender container, place parsley, garlic, basil, salt, and pepper.

Pour in oil, vinegar, and lemon juice.

Cover and blend until ingredients are finely chopped and combined.

In large bowl, toss together tortellini, dressing, and cheese.

Add pepperoni, if desired.

Serve immediately. 

Vegan Lasagna

1/2 lb. lasagna noodles

10 oz. pkg. frozen chopped spinach, thawed

1/4 lb. soft tofu

½ lb. firm tofu

1 tsp. sugar

1/4 c. soy milk

1/2 tsp. garlic powder

2 Tbsp. lemon juice

2 Tbsp. minced fresh basil

1 tsp. salt

2 cups tomato sauce

Bring water to boil in large covered pot. Add lasagna noodles and cook uncovered for 10 minutes. Drain.

While noodles are cooking, squeeze the spinach as dry as possible. Set aside. Place tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth.

In greased rectangular baking dish make layers:

Small amount of tomato sauce

Half of the pasta

Half of the tofu filling

Half of the spinach

Half of the tomato sauce Repeat layers with remaining ingredients.

Preheat oven to 350.

Bake 30 minutes.

Allow to stand 10 minutes before serving.

Vegetarian Assortment:

Peanut Noodles
 
1 lb. linguine
3/4 c. smooth peanut butter
1/3 c. water
¼ c. rice vinegar
2 T. soy sauce
2 T. sugar
2 tsp. sesame oil
2 tsp. peeled, grated ginger
½ tsp. garlic powder
½ tsp. red pepper flakes
3 T. sesame seeds, toasted if desired*
2 scallions, trimmed and sliced
 
 
Cook linguine in large pot of water following package directions. Drain.
Meanwhile, in medium saucepan combine peanut butter, water, vinegar, soy sauce, sugar, oil, ginger, garlic powder, and red pepper flakes.
Stir until combined.
Cook on medium about 10 minutes.
Toss linguine with about half the sauce and allow to soak in for a few minutes.
Add remaining dressing and sesame seeds. Toss. Top with scallions and serve room temperature or chilled.
*To toast sesame seeds:
In nonstick skillet, heat sesame seeds over medium high heat until
golden, shaking pan often for about 5 minutes.
 
 
Lentil Soup
 
2 cups red lentils
8 cups vegetable broth (8 bouillon cubes)
½ tsp. cumin
1/2 tsp. turmeric
1 onion, diced
2 cloves garlic, minced
2 T. olive oil
Salt and pepper to taste
Juice of 1 lemon
Minced parsley
 
Rinse lentils.
Add to broth. Bring to boil, cover and cook ½ hour.
Add dry spices.
Saute onion and garlic in oil until golden. Add to soup.
Simmer 5 minutes. Add lemon juice and parsley.
Serve with lemon wedges.
 
 
Pasta e Fagioli
 
1/2 lb. pasta shells
3 tbsp. olive oil
4 cloves garlic, chopped
2 onions, chopped
3 carrots, chopped
2 stalks celery, sliced
1 ½ tsp. basil
1 tsp. oregano
salt and pepper to taste
2 (18 oz. each) cans cannelloni (white kidney beans)
grated Parmesan cheese for garnish
 
Cook pasta in boiling water until slightly tender. Drain pasta.
In Dutch oven, saute onions and garlic in olive oil.
Add carrots, celery, and spices. Cook until vegetables are tender.
Add canned beans and 2 cups water.
Cover and cook for about 10 minutes.
Add drained pasta. Simmer a few minutes.
Serve with grated Parmesan cheese.
 
 
Black Bean Soup
 
1 large clove garlic, minced
1 large onion, chopped
3 large stalks celery, sliced small
1 tbsp. oil
2 cups broth
2 cans (16 oz. each) black beans
1/4 tsp. thyme
1 tbsp. Worcestershire
salt and pepper to taste
2 cups hot cooked rice
Minced green onion tops
 
In Dutch oven cook garlic, onion and celery in oil, about 5 minutes.
Add broth, beans and thyme.
Bring to a boil, reduce heat, cover and simmer 15 minutes.
Ladle half into blender or food processor. Blend.
Return contents to Dutch oven. Season with Worcestershire, salt & pepper.
Heat through.
In soup bowls, place a mound of rice. Ladle soup over.
Sprinkle with green onion tops.
 
 
Bulghur Salad (Tabouli)
 
1 cup bulghur wheat
2 cups boiling water
1/2 tsp. salt
1 c. chopped parsley
1 small onion, minced
juice of 1 or 2 lemons
2 ripe tomatoes, chopped
1/4 cup chopped fresh mint leaves
1/2 cucumber, chopped
1/4 cup olive oil
garlic powder and pepper to taste
 
In large bowl, pour boiling, salted water over bulghur.
Let sit 10-15 minutes to absorb water. Stir.
Toss all other ingredients together.
Add to soaked buighur. Add garlic powder and pepper to taste.
Refrigerate to blend flavors.
Serve on lettuce leaves as a salad or stuff in pita bread for sandwiches.
Delicious when served with Hummus.
 
 
Spicy Tomato-Bean Soup
 
1 15 oz. can fire roasted tomatoes
1 15 oz. can cooked red kidney beans, drained
2 cups vegetable stock
2 cloves garlic, crushed
juice of 1 large lemon
2 T. chili paste (harissa paste)
 
Put the tomatoes, beans, and stock in blender or food processor.
Pulse briefly until coarsely chopped but not smooth.
Use batches, if necessary.
Transfer to large saucepan, add garlic, lemon juice and chili paste.
Heat to just below boiling.
Season with salt and pepper.
Garnish with snipped chives.
 
 
Middle Eastern Hummus
 
1 can (16 oz.) Garbanzo beans or chick peas, drained
juice of 2 lemons
2 cloves garlic
1/4 cup olive oil
1 thin onion slice
 
Blend in blender until smooth.
Season to taste with salt and pepper.
Serve at room temperature with pita bread.

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