rmazujian : Culinary Arts 3 MP

Culinary Arts 3 MP

Baked Macaroni and Cheese

1 cup uncooked elbow macaroni

1/4 cup butter

1 small onion, chopped

1/_{2 teaspoon salt}

1/4 teaspoon pepper

1/4 cup flour

1 3/4 cups milk

8 ounces American or Swiss cheese cut into cubes

Heat oven to 375

Boil water in large pot

Add macaroni and cook 10 minutes. Drain.

Melt butter in saucepan over medium heat

Stir in onion salt and pepper

Blend in flour

Reduce heat to low, stir mixture until smooth and bubbly

Stir in milk heat to boiling Boil 1 minute stirring constantly

Stir in cheese until melted.

Place macaroni in ingreased casserole dish

Stir cheese sauce over macaroni

Bake uncovered 30 minutes

Beef and Noodle Casserole

1 pound ground beef

1 cup elbow noodles, uncooked

1 green pepper, chopped

1 onion, chopped

2 cups tomato sauce

3/4 teaspoon dried basil or dried oregano

1 cup shredded yellow cheese

Heat oven to 350.

Bring water to boil in a covered 2 quart sauce pan. Add elbow noodles and cook uncovered for 10 minutes. Drain.

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

Add green pepper, onion, tomato sauce, and spices. Simmer.

Add drained elbow noodles. Stir.

Spoon meat mixture into casserole dish.

Top with grated cheese.

Bake uncovered for 10 minutes to melt cheese.

Broccoli and Cavatelli.

1/2 cup oil. .

1 pound chopped broccoli

2 Cloves garlic chopped

salt and pepper to taste.

1/2 cup Parmesan cheese.

1/2 pound cavatelli

To cook cavatelli: . . .

Bring 6 quarts of water to a boil. Add cavatelli. .

Cook 8 minutes uncovered.

Drain in colander. .С

While pasta is cooking, heat oil in large skillet. . :

Brown garlic lightly С

Add broccoli and stir fry.

Add salt and pepper

Add cooked, drained cavatelli

Top with Parmesan cheese.

Calzone

1 lb. pizza dough at room temperature

1 cup ricotta cheese

1/4c. Parmesan cheese СХ :

1/2 c mozarella cheese

1 egg

1/2 cup chopped ham

Preheat oven to 350

Lightly grease a jelly roll pan .

Mix all cheeses with egg

Divide dough into 4 parts

Lightiy flour surface and rolling pin.

Roll dough into a circle

Spread cheese mixture of half of the circle

Sprinkle with ham

Fold over dough to form a half moon shape.

Place on prepared pan

Brush with olive oil

Bake about 20 minutes until brown.

Chicken Parmesan

2 eggs

2 T. water

4 boneless chicken cutlets

1 cup bread crumbs

olive oil or vegetable oil

1 cup shredded mozzarella cheese

3 cups spaghetti sauce

Rinse and trim fat from chicken cutlets.

Place between 2 pieces of wax paper. Pound to make thinner.

Combine eggs and water in medium bowl. Use whisk to beat until fluffy.

Place bread crumbs on plate.

Dip each chicken cutlet in eggs then coat both sides in bread crumbs.

Heat oil on medium in large in no-stick skillet.

Saute chicken until golden brown on both sides, approximately 10 minutes.

Spray rectangular pan with no-stick spray.

Pour 1/2 cup spaghetti sauce onto bottom of pan.

Place chicken in pan, cover with remaining sauce and sprinkle with

cheese.

Cover pan with foil.

Bake at 350 for 10 minutes. Remove cover and bake 10 minutes longer.

Chicken and Rice Bake

1 small onion, chopped

1/4 cup butter

2 cubes chicken bouillon

1 cup uncooked white rice

2 cups water

1 tbsp. Italian-style seasoning

4 skinless, boneless chicken breast halves.

Heat oven to 375.

In large skillet saute onion in butter.

Add water and bouillon cube to dissolve.

Mix in rice and seasoning.

Pour into 9 x 13" greased baking dish.

Place chicken on rice mixture.

Cover.

Bake 35 to 45 minutes.

Garnish with fresh parsley.

Chicken Santa Fe

4 medium potatoes, cut into 1/4 "cubes

1 lb. boneless and skinless chicken breast, cut into 1" cubes

2 Tbsp. olive oil

1 cup prepared tomato salsa

1 small can whole kernel corn, drained

Microwave potatoes 3 to 10 minutes until tender.

While potatoes cook, place oil in larqe skillet

Brown chicken in oil over medium heat

Add cooked potatoes; saute until light1y browned.

Add salsa and corn, cook until heated through.

Eggs McSeuss

4 English muffins

4 slices ham

4 slices cheese

4 eggs

Heat oven to 350.

Toast English muffins.

Fry or poach eggs.

Layer egg, ham, and cheese on muffin.

Put in oven about 5 minutes until cheese melts.

Foccacio (Thick Crust Seasoned Bread)

Crust:

1 pound bread dough at room temperature

1 tablespoon chopped fresh oregano, basil or rosemary

pepper

Topping: Mix in bowl.

1 yellow onion, quartered and sliced

2 tablespoons chopped fresh oregano, basil or rosemary

1/2 cup black olives, pitted and chopped

2 tbsp. olive oil

Heat oven to 400.

Grease a jelly roll pan with olive oil.

Mix dough with pepper and herb of choice.

Lightly flour surface.

Using a rolling pin, roll dough into rectangle similar in size to pan.

Transfer dough to the pan and press in evenly.

Brush with 1 tbsp. oil.

Sprinkle with evenly with topping mixture.

Bake about 18 minutes until browned.

Let cool in pan 5 minutes. Serve warm.

Jell-O Jigglers

2 packages (4-serving size each) JeIl-O gelatin, any red flavor

1 1/4 cups boiling water

Pour gelatin into bowl.

Add boiling water.

Stir with rubber scraper until gelatin is completely dissolved, about 2 minutes.

Pour into 11 x 7-inch pan

Chill until firm, about 3 hours.

Place about 1" of warm water in sink.

Dip just the bottom of pan in warm water for 15 seconds.

Use cookie cutters to cut gelatin shapes.

Lift shapes out of pan with fingers.

Arrange on plate for serving

Recipes for Tender Cuts of Meat

Beef Stroganoff

1 pound beef tenderloin or sirloin, cut into bite-size strips

2 tbsp. flour

1/2 tsp. salt

2 tbsp. butter

1 1/2 cups sliced mushrooms

½ cup chopped onion.

1 clove garlic, minced

Combine flour and salt. Coat meat with mixture.

Heat butter in large skillet. Add meat. Brown quickly on all sides.

Add mushrooms, onion and garlic; cook 3-4 minutes.

Pour mixture into large bowl, set aside.

2 tbsp. butter

2 tbsp.flour

1 tsp instant beef bouillon granules

1 cup water

1 cup dairy sour cream

Melt butter in large skillet. Stir in flour.

Add bouillon granules and water.

Cook and stir over medium heat until bubbly. Cook 2 minutes longer.

Return meat and mushroom mixture to skillet..

Stir hi sour cream. Heat.through but do not boil.

Serve over hot cooked noodles.

Pepper Steak

1 pound sirloin steak, cut into strips

1 tbsp oil

1/2 tsp. salt

2 medium onions, chopped

1 cup beef broth

3 tbsp. soy sauce

1 clove garlic, minced

2 green peppers, cut into strips

Heat oil in large skillet. Brown meat quickly on all sides. Stir in salt.

Add onion, stir and cook until tender. Stir in broth, soy sauce, and garlic.

Cover and simmer 8 minutes until meat is tender.

Add green peppers. Simmer 4 minutes.

In small bowl blend 2 tbsp. cornstarch and 1/4 cup cold water. Gradually stir into meat mixture;

Heat to boiling, stirring constantly. Serve over hot cooked rice.

Recipes for Less Tender Cuts of Meat

Hungarian Goulash

2 T.oil

1 pound beef chuck or round, cut into 1 inch cubes

1 cup sliced onions

1 clove garlic, minced

1/4 cup catsup .

1 tbsp. Worcestershire sauce

1 tbsp brown sugar

1 tsp. salt

1 tsp paprika

½ tsp. dry mustard

dash cayenne pepper

3/4 cup water .

Heat oil in large skillet. Add beef; onion, and garlic.

Cook and stir until meat is brown and onion is tender

Stir m remaining ingredients Cover and simmer on low for 2 hours

In small bowl blend 2 tbsp flour and 1/4 cup cold water Gradually stir into meat mixture Heat to boiling, stirring constantly Serve meat over hot cooked noodles

Braised Beef Tips .

1 tbsp oil

1 pound beef round, cut into 1 inch cubes

1 can (10 1/2 oz.) condensed beef consumme

½ cup red wine or cranberry juice

2 tbsp. soy sauce . .

1 clove garlic, minced

1/4 tsp onion salt

Heat oil in large skillet. Brown meat on all sides.

Stir in remaining ingredients. .

Cover and cook on low about 1 hour until meat is tender.

In small bowl blend 2 tbsp. cornstarch and 1/4 cup cold water. Gradually stir into meat mixture.

Heat to boiling, stirring constantly.

Serve over hot cooked rice.

Oven Fried Chicken

1 cup cornflakes or Rice Krispie cereal

1/4 cup butter

1/_{2 teaspoon salt}

1/4 teaspoon pepper

1/2 teaspoon paprika

cut up chicken pieces

Preheat oven to 375. -

Crush corn flakes or Rice Krispie cereal; set aside.

In small saucepan melt butter. Stir in salt, pepper, and paprika.

Rinse chicken pieces; pat dry.

Brush with butter mixture.

Place crushed cereal on a sheet of waxed paper; roll chicken in crumbs to coat.

Arrange chicken, skin side up, in shallow baking pan.

Bake 50 to 60 minutes

Do not turn.

Pepperoni and Cheese Bread

1 lb. dough at room temperathre

1/4 lb grated Provolone cheese

1/4 lb sliced pepperoni

Preheat oven to 350

Roll dough into a rectangle

Layer with meat and cheese

Roll up in jelly roll fashion

Bake for 20 minutes

Brush with olive oil.

Bake 10 mmutes more or until golden

Slice to serve

Philadelphia Sticky Buns

1/3 c. milk

1/4 c. sugar

1/2 t. salt

1/4 c. butter

1/4 c. warm water (105-115)

1 pkg. active dry yeast

1 egg

2 1/2 cups flour plus additional flour

1. In small pan, heat milk until bubbles form around the edge of pan. Remove from heat. Add sugar, salt, and butter. Stir to melt. Cool to lukewarm.

2. In large mixer bowl_{sprinkle yeast over water. Stir to dissolve. Stir in milk mixture. Add the egg and flour. Beat with electric mixer until smooth and dough leaves the side of the bowl.}

3. Lightly flour surface of wooden board. Turn dough out onto board. Knead dough about 5 minutes until smooth and blisters appear. Grease sides of large bowl, place dough in bowl, grease dough to prevent drying. Cover with damp towel and let rise in warm place until double about 1- 1 1/2 hours.

1/2 c. soft butter

3/4 c. brown sugar

1/2 c. waInuts

^{1/2 c. raisins
1/2 tsp. cinnamon
1. In a small bowl, cream 1/4 c. butter and 1/4C. brown sugar with a wooden spoon. Spread on bottom of 9 x 9" square baking pan. Sprinkle with walnuts.
2. Lightly flour surface of wooden board. Roll dough into large rectangle .(about 12x 18"). Spread with 1/4 c. butter. Sprinkle with ½ c. brown sugar, raisins, and cinnamon. Roll up from long edge, jelly roll style. Cut crosswise into 12 even pieces. Place cut side down in pan.
3. Cover with damp towel. Let rise in warm place until double about 1 -1 1/2 hours.
4. Preheat oven to 375. Bake 25 to 30 minutes or until golden. Invert pan on tray; let stand 1 minute. Remove pan. Serve warm. Makes 12.
Pizza
1 lb. pizza dough at room temperature
1/2 to 1 cup pizza sauce
1/4 cup Parmesan cheese
1 cup grated mozarella cheese

Preheat oven to 425.
Lightly grease pizza pan.
Roll dough on a lightly floured surface into a circle or rectangle.
Place dough onto pan and pat to edges.
Spread sauce on top of dough.
Bake 15 minutes.
Sprinkle with parmesan cheese.
Sprinkle with mozarella cheese.
Bake until cheese is light brown, about 5 to 7 minutes.
Sloppy Joes
1 pound ground beef
1/2 Onion, chopped
1 8 ounce can tomato sauce
1/3 cup salsa
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
4 hamburger buns, split
shredded cheddar cheese (optional)
In large skillet cook ground beef and Onion until brown. Drain fat.
Stir in tomato sauce, salsa, mustard, and Worcestershire sauce.
Cook on medium until mixture is bubbly about 6 minutes.
For each serving, spoon some of the meat mixure onto the bottom half of the bun.
Sprinkle with shredded cheese.
Cover with top bun.
Vegetarian

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 cup 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.

Buighur Salad (Tabouli)
1 cup bulghurwheat
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.
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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