2016 National Leadership Conference Culinary Arts Menu and Required Equipment List Event will take place at The Art Institute of San Diego

Save this PDF as:
 WORD  PNG  TXT  JPG

Size: px
Start display at page:

Download "2016 National Leadership Conference Culinary Arts Menu and Required Equipment List Event will take place at The Art Institute of San Diego"

Transcription

1 Family, Career and Community Leaders of America 2016 National Leadership Conference Culinary Arts Menu and Required Equipment List Event will take place at The Art Institute of San Diego Teams will be transported by bus from the Convention Center to the competition site on Wednesday, July 6. Teams are required to attend the Sunday, July 3 participant orientation, 6:00-7:00 PM. Menu Selected for Competition - Menu #1 (included in this document) Per Team 1 Wire Whisk 1 Heat Resistant (Silicone) Spatula 1 Bi-metallic or instant read thermometer* 1 set dry measuring cups 1 set liquid measuring cups 4 side towels 1 set measuring spoons 1 Slotted turner or metal spatula Per Participant Knife Kit (contents should be standard based on school s requirements, but must include at least 1 Paring Knife and 1-8 or 10 Chef Knife) General Information The items listed above are required for implementation of the selected menu. All necessary large equipment will be provided. Only items on the list may be brought to the event. No electrical tools are allowed to be brought to the competition. Take care when packaging or packing equipment for shipment. If breakage occurs, the participant is responsible for any replacement. Any additional equipment required will be provided at the time of the event by the host institution. *If your state Culinary Arts laws require you to carry a meat thermometer while preparing food, you will be permitted to do this during the competition. Evaluators will not deduct points from those who do not, since these are not industry-wide standards. Latex and non-latex gloves will be available on site. Call the airline you are traveling with to determine specific packing regulations for your equipment. (e.g. Knives are not allowed in carry-on luggage.) Please with any questions.

2 PARENTAL CONSENT FORM Family, Career and Community Leaders of America, Inc Association Drive Reston, Virginia All Culinary Arts STAR participants must fill out the parental consent form and bring it to the mandatory Orientation Session on Sunday, July 3. All medical information must be complete and accurate. Failure to do so may result in disqualification. has my permission to receive medical treatment by a physician should an illness or minor accident occur while participating in the Culinary Arts STAR Event with the national Family, Career and Community Leaders of America. The following information may be helpful if such a situation arises: Our family physician is: Phone ( ) (include area code) Physician's address: Known allergies: Special medical conditions that should be noted: Special medication currently taking: Prescription number and pharmacy for special medication currently taken: Contact in case of emergency: Comments: Insurance Company: Identification #: Group #: Location of Card: Insurance Company Phone Number: ( ) I have read and consent to the above. (Signature of Parent) (date) (Signature of Participant) (date)

3 2016 Culinary Arts STAR Events Menu National Leadership Conference Recipes provided by The Art Institute of California - San Diego 7650 Mission Valley Road, San Diego, CA MENU I Garden Salad with Vinaigrette Dressing Classic Steak Diane Roasted Red Bliss Potatoes Green Beans and Mushrooms Classic French Crepes with Berries and Cream* *See recipe edits on page 6 1 of 6

4 Garden Salad with Vinaigrette Dressing Vinaigrette 4 Tablespoons Olive Oil 2 Tablespoons Red Wine Vinegar ½ teaspoon Minced Garlic Salt and Pepper Salad 1 cup Romaine and/or Summer Lettuces, bite sized pieces ½ cup Roma Tomatoes, medium dice ½ cup Cucumber, sliced ½ cup Carrot, julienned ½ cup Red Bell Pepper, medium dice Optional, Cheese and Fresh or Dried Herbs 1. Create the vinaigrette and add salt and pepper to taste. 2. Toss salad ingredients with vinaigrette. 3. Arrange salad and serve immediately. 2 of 6

5 Classic Steak Diane 2 6 oz. or 1 12 oz. Beef Tenderloin (or similar), well-trimmed and pounded to ¼ thickness* 2 teaspoons Olive Oil 3 Tablespoons Clarified Butter 1-2 Tablespoons Shallots, finely chopped 1 Tablespoon Dijon Mustard ¼ cup Beef Stock Small bunch Fresh Parsley, finely chopped Salt and Pepper 1. Trim and pound steaks to ¼ thickness. 2. Drizzle olive oil onto the steaks and massage into the steaks. 3. Chop shallots and parsley, reserve. 4. Sauté steaks in 1 to 2 Tablespoons of clarified butter over medium high heat for a couple of minutes per side. Remove steaks and reserve. 5. Turn heat to medium low, add more butter to the pan and stir in the shallots. Stir for 1 to 2 minutes. Add mustard and ¼ cup of beef stock to pan with shallots. Reduce the liquid by half by sautéing for a few minutes. Add more stock if the sauce is too thick. 6. Return steaks to pan just long enough to heat through and cook to a medium rare. 7. Plate steaks with sauce, garnish with parsley. *Beef tenderloin may be purchased as a 12 ounce medallion and trimmed into 2 3 ounce medallions per portion. 3 of 6

6 Roasted Red Bliss Potatoes ¼ pound Baby Red Bliss potatoes, cleaned 1/8 cup Olive Oil 2 Tablespoons Fresh Parsley, minced 1 Tablespoon Fresh Rosemary, minced 1 Tablespoon Garlic, minced ½ teaspoon Kosher Salt ½ teaspoon Black Pepper 1. Par-boil potatoes for about 5 minutes in appropriate amount of water. Strain. 2. In a small bowl, mix parsley, rosemary, garlic, salt and pepper, and olive oil to taste. Add potatoes and toss to distribute evenly. 3. Preheat oven to 350 degrees. 4. Put potatoes on a roasting tray. Roast uncovered for minutes, or until potatoes are soft inside, and crispy and golden brown outside. 4 of 6

7 Green Beans and Mushrooms 6 ounces Green Beans, untrimmed 1/2 ounce Butter 1 ounce Onion, ¼ inch dice 2 ounces Mushrooms, thinly sliced Salt White Pepper 1. Blanch the beans in boiling salted water for 6 to 8 minutes, until al dente. Remove and shock in an ice-water bath. 2. Preheat a medium sauté pan over medium heat. Melt the butter in the heated pan. Add onion and sweat until translucent, about 2 minutes. 3. Add the mushrooms and cook over medium heat until the mushrooms are completely tender and their moisture has cooked away, 6 to 8 minutes. 4. Toss in the beans and season with salt and white pepper. Heat until the beans are hot, 2 to 3 minutes. 5 of 6

8 Classic French Crepes with Berries and Cream Crepes 1/3 cup Whole Milk 3 Tablespoons All Purpose Flour 1 Egg Berries and Cream 1 cup Heavy Cream 1 pinch Granulated Sugar 1 cup Thinly sliced strawberries or other assorted berries* Powdered Sugar, for garnish 1. Mix milk, flour and egg together until well blended. Strain until smooth.* 2. Pour batter onto lightly greased frying pan. Tilt pan to spread evenly. 3. Flip over to cook other side. Remove from pan. 4. Whip heavy cream and add granulated sugar.* 5. Fill crepes with sliced berries.* 6. Garnish with additional berries, piped whipped cream and powdered sugar.* *Edits added for National Leadership Conference 6 of 6

FHA-HERO: The California Affiliate of FCCLA Competitive Recognition Events

FHA-HERO: The California Affiliate of FCCLA Competitive Recognition Events Competitive Recognition Events 2015 2016 FCCLA STAR Event Culinary Arts Region Qualifying Competition Menu & Recipes Menu Garden Salad with Vinaigrette Dressing Classic Steak Diane Green Beans and Mushrooms

More information

2015-2016 Culinary Arts STAR Events Menu Options

2015-2016 Culinary Arts STAR Events Menu Options 2015-2016 Culinary Arts STAR Events Menu Options MENU I Garden Salad with Vinaigrette Dressing Classic Steak Diane Green Beans and Mushrooms Classic French Crepes with Berries and Cream MENU II Spinach

More information

2015-2016 Culinary Arts STAR Events Menu Options

2015-2016 Culinary Arts STAR Events Menu Options 2015-2016 Culinary Arts STAR Events Menu Options Updated January 19, 2016 MENU I Garden Salad with Vinaigrette Dressing Classic Steak Diane Roasted Red Bliss Potatoes Green Beans and Mushrooms Classic

More information

2015-2016 Culinary Arts STAR Events Menu Options

2015-2016 Culinary Arts STAR Events Menu Options 2015-2016 Culinary Arts STAR Events Menu Options Updated February 26, 2016 MENU I Garden Salad with Vinaigrette Dressing Classic Steak Diane Roasted Red Bliss Potatoes Green Beans and Mushrooms Classic

More information

2014-2015 Culinary Arts STAR Events Menu Options. Menu I

2014-2015 Culinary Arts STAR Events Menu Options. Menu I 2014-2015 Culinary Arts STAR Events Menu Options Menu I Waldorf Salad Shaker Style Turkey Cutlets Potatoes Parmentier Sautéed Green Beans Menu II Sautéed Breast of Chicken with Mustard Cream Sauce Fresh

More information

Deviled Eggs with Ham

Deviled Eggs with Ham Meal 1 Deviled Eggs with Ham * 12 large eggs * 8 oz finely chopped ham * ½ cup finely chopped celery * 1 tablespoon finely chopped green onion * 6 tablespoons mayonnaise * 2 tablespoons Dijon mustard *

More information

Culinary Arts Contest 2015 SkillsUSA Texas Leadership and Skills Conference

Culinary Arts Contest 2015 SkillsUSA Texas Leadership and Skills Conference Culinary Arts Contest 2015 SkillsUSA Texas Leadership and Skills Conference American Bank Center Corpus Christi, TX March 25-28, 2015 SkillsUSA Texas High School Culinary Arts Contest March 27 MENU Chicken

More information

Menu du Jour. 23 Apr 06 Seared Ribeye Steak with Ginger Sauce Roasted Asparagus with Sauce Béarnaise Delmonico Potatoes.

Menu du Jour. 23 Apr 06 Seared Ribeye Steak with Ginger Sauce Roasted Asparagus with Sauce Béarnaise Delmonico Potatoes. Menu du Jour 23 Apr 06 Seared Ribeye Steak with Ginger Sauce Roasted Asparagus with Sauce Béarnaise Delmonico Potatoes (Serves two) Seared Ribeye Steak The ribeye, also known as a Delmonico (after the

More information

Spinach Salad with chicken and red peppers Paired with Cabernet Franc

Spinach Salad with chicken and red peppers Paired with Cabernet Franc Spinach Salad with chicken and red peppers Paired with Cabernet Franc 6 cups torn spinach 2 cups torn leaf lettuce 1 medium red onion, thinly sliced 2 red peppers or 2 green sweet peppers, cut into bite-sized

More information

Bakery Mix Recipes Main Dishes

Bakery Mix Recipes Main Dishes 1 Bakery Mix Recipes Main Dishes --------- Breakfast Pizza 1-1/2 c, Mountain Maid Low Fat Bakery Mix 1/3 c. very hot water 3 eggs, beaten 1 c. sour cream 1 c. shredded Cheddar cheese (4 oz.) 4 medium green

More information

2013-2014 Culinary Arts STAR Events Menu Options. Menu I

2013-2014 Culinary Arts STAR Events Menu Options. Menu I 2013-2014 Culinary Arts STAR Events Menu Options (modified 12/12/13) Menu I Wheat Berry Salad with Oranges, Cherries and Pecans Sautéed Chicken Breast with Mushroom Sauce Braised Zucchini Mashed Potatoes

More information

67 th Emmy Awards Governors Ball Recipes By Chef and Founder, Joachim Splichal of Patina Restaurant Group

67 th Emmy Awards Governors Ball Recipes By Chef and Founder, Joachim Splichal of Patina Restaurant Group 67 th Emmy Awards Governors Ball Recipes By Chef and Founder, Joachim Splichal of Patina Restaurant Group First Course Wildflower Honey-Poached Forelle Pear Salad Served with lavender and fennel-scented

More information

38 th Annual Skills USA Maryland State Championships Culinary Arts March 26, 2011. Hosted by

38 th Annual Skills USA Maryland State Championships Culinary Arts March 26, 2011. Hosted by 38 th Annual Skills USA Maryland State Championships Culinary Arts March 26, 2011 Hosted by Baltimore International College School of Culinary Arts 210 South Central Avenue at Pratt Street Baltimore, Maryland

More information

Mexican Recipes. 1 tablespoon chili powder ¼ teaspoon garlic powder

Mexican Recipes. 1 tablespoon chili powder ¼ teaspoon garlic powder Mexican Recipes Taco Seasoning 1 tablespoon chili powder ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon dried oregano 1 ¼ teaspoon crushed red pepper flakes ½ teaspoon paprika 1 ½ teaspoons

More information

NERS ~ 5 DAYS ~ 5 MEALS ~ FOR A V ~ T A E R G

NERS ~ 5 DAYS ~ 5 MEALS ~ FOR A V ~ T A E R G 5 DINNERS ~ 5 DAYS ~ 4 PEOPLE ~ GREAT VALUE ~ 5 MEALS 30 FOR 5 DINNERS ~ 5 DAYS ~ 4 PEOPLE ~ GREAT VALUE ~ 5 DINNERS ~ 5 DAYS ~ 4 PEOPLE ~ GREAT VALUE ~ Introduction SHOPPING LIST At Dunnes Stores we are

More information

Five Hour Beef Stew Charlsie Holmes, St. Ann s Episcopal Church

Five Hour Beef Stew Charlsie Holmes, St. Ann s Episcopal Church Five Hour Beef Stew Charlsie Holmes, St. Ann s Episcopal Church 6 pounds chuck roast cut in bite- sized pieces 3 cups chopped celery 1 bag baby carrots 3 or 4 large potatoes chopped 2 or 3 large onions

More information

Spaghetti Marinara. Method of Cooking. For Spaghetti Spaghetti (dry)

Spaghetti Marinara. Method of Cooking. For Spaghetti Spaghetti (dry) Spaghetti Marinara For Spaghetti Spaghetti (dry) for boiling For Marinara Sauce Onion (chopped) Tomato puree Chili flakes Basil Oregano Crushed black pepper Seafood (Squid, Shrimp, Mussels, Clams) For

More information

Casserole Recipes. Beef Goulash

Casserole Recipes. Beef Goulash Casserole Recipes Beef Goulash 2 cups uncooked elbow macaroni 1 1/2 lbs lean ground beef 1/2 lb fresh mushrooms, sliced 1 lg onion, chopped 1 garlic clove, minced 1 can (6 oz) unsalted tomato paste 3/4

More information

HUMMUS. White Bean and Chicken Chili (2 servings)

HUMMUS. White Bean and Chicken Chili (2 servings) HUMMUS 2 cups canned garbanzo beans, drained 3 Tbsp. tahini (sesame seed paste) or sub 1 tsp. sesame oil 2-4 Tbsp. lemon juice 2 cloves garlic, minced 1 tablespoon olive oil 1 pinch paprika 1 teaspoon

More information

SLOW COOKER TURKEY AND DRESSING CASSEROLE

SLOW COOKER TURKEY AND DRESSING CASSEROLE RECIPE BOOK SLOW COOKER TURKEY AND DRESSING CASSEROLE $2.33 / SERVING for the dressing 3/4 cup dried cranberries ½ cup Calvados or brandy 4 tbls unsalted butter 1 1/2 c diced onions (2 onions) 1 c 1/2-inch-diced

More information

LOW SODIUM RECIPE STARTER KIT

LOW SODIUM RECIPE STARTER KIT LOW SODIUM RECIPE STARTER KIT Angel Biscuits 1 pkg. yeast-(0 mg sodium) 2 c. flour- (6 mg sodium) 2 tbsp. sugar-(0 mg sodium) ½ c. buttermilk-(80 mg sodium) ¼ c. lukewarm water-(0 mg sodium) 3 tbsp. shortening

More information

Classic Pot Roast Serves 6

Classic Pot Roast Serves 6 Classic Pot Roast Serves 6 3-pound boneless chuck roast Salt and freshly ground black pepper 1 tablespoon vegetable oil 1 onion, chopped 2 ribs celery, chopped 1 cup red wine 2 cups beef stock 2 to 3 sprigs

More information

Salad with Creole Roquefort Dressing

Salad with Creole Roquefort Dressing Salad with Creole Roquefort Dressing Romaine Lettuce 4 Whole Leaves Medium Tomatoes 2 Crumbled Roquefort 1/4 Cup Anchovy Fillets 4 Egg 1 White Wine Vinegar 1/4 cup Dijon Mustard Olive Oil 3/4 Cup Sugar

More information

Easter Brunch Menu Ideas with Chef Eric Crowley

Easter Brunch Menu Ideas with Chef Eric Crowley Easter Brunch Menu Ideas with Chef Eric Crowley March 7th, 2014 Chef Eric Jacques Crowley is a seasoned, professional chef and the founder, owner and chef instructor at his dynamic cooking school, Chef

More information

RECIPES KNIFE CUTS REQUIRED FOR PRELIMINARY AND FINAL COMPETITION

RECIPES KNIFE CUTS REQUIRED FOR PRELIMINARY AND FINAL COMPETITION Large Dice 3/4 x 3/4 x 3/4 RECIPES KNIFE CUTS REQUIRED FOR PRELIMINARY AND FINAL COMPETITION Medium Dice 1/2 x 1/2 x 1/2 Small Dice 1/4 x1/4 x 1/4 Brunoise 1/8 x1/8 x 1/8 Bâtonnet 1/4 x 1/4 x 2 (From Bâtonnet

More information

HISTORY AND GUIDELINES FOR USING CEDARS PLANKS

HISTORY AND GUIDELINES FOR USING CEDARS PLANKS HISTORY AND GUIDELINES FOR USING CEDARS PLANKS History of Cedar Planking It was the spiritual traditions of the Native Americans along the Pacific Coast with their early uses of cooking with wood that

More information

Spinach salad with beets & oranges As seen in Cooking Light

Spinach salad with beets & oranges As seen in Cooking Light We ve pulled together a handful of new, seasonal recipes for you to try! Have a recipe you d like to share next month? Send it to Debbie Kolloway dkolloway@slymca.org Spinach salad with beets & oranges

More information

Pan-Seared Tandoori Scallops with White Chocolate Curry Sauce

Pan-Seared Tandoori Scallops with White Chocolate Curry Sauce Pan-Seared Tandoori Scallops with White Chocolate Curry Sauce scallops yield: 4 to 6 portions scallops 12 whole 10/ 20 Scallops ¾ cup 180 ml Plain Yogurt 3 tbsp 45 ml Tandoori Spice Rub 2 tbsp 30 ml Olive

More information

RECIPES FOR THE ELDERLY

RECIPES FOR THE ELDERLY RECIPES FOR THE ELDERLY EASY CHICKEN CASSEROLE Dissolve a chicken bullion cube in 1 cup water. Reserve and refrigerate 1/2 of this to use later. Measure 1/2 cup brown rice in an individual-size, oven-proof

More information

SAUTÉED BROCCOLI with MOCK BÉARNAISE SAUCE

SAUTÉED BROCCOLI with MOCK BÉARNAISE SAUCE SAUTÉED BROCCOLI with MOCK BÉARNAISE SAUCE Serves 4 to 6. By Dennis W. Viau; modified from a classic béarnaise sauce. Béarnaise is made with vinegar not one of my favorite ingredients. It s okay on salad,

More information

Gluten-Free Recipes. Macaroni and Three Cheeses

Gluten-Free Recipes. Macaroni and Three Cheeses Gluten-Free Recipes No matter your reason for eating a gluten-free diet, it can be delicious, with a good variety of healthy foods including roasted vegetables, salads, omelets, herb-grilled meats, yogurt

More information

DRY BEAN RECIPES. Beans, Beans and More Beans Soup

DRY BEAN RECIPES. Beans, Beans and More Beans Soup DRY BEAN RECIPES Beans, Beans and More Beans Soup ¼ cup each dry Black Beans, Cranberry Beans, Pinto Beans and Light Red Kidney Beans 1 cup dry Navy Beans 6 cups water ½ cup onion, diced 2 cloves garlic,

More information

Orzo and Feta Salad with Sun Dried Tomatoes

Orzo and Feta Salad with Sun Dried Tomatoes Georgeanne Brennan, Consultant Davis Farm-to-School Evans & Brennan, LLC Recipes for Professional Development Cooking Class, March 16, 2011 Class title: Spring Salads, Wraps, and Pizza Ethnic Profiles:

More information

Special Mother s Day menu

Special Mother s Day menu Mother s Day is a time of commemoration and celebration for MUM. It is the one day out of the year when children, young and old remember their mothers and express their appreciation. This year make your

More information

Place 2 peaches and a little sugar or agave nectar in a blender. Blend until smooth. (this can be made the night before)

Place 2 peaches and a little sugar or agave nectar in a blender. Blend until smooth. (this can be made the night before) GOURMET LUNCH MENU PEACH MARGARITA Ingredients bring enough to make 2 or 3 batches 1 cup silver tequila 1/2 cup Peach Schnapps 4 peaches pureed Juice of 2 fresh limes Ice Cubes Sugar or agave nectar Place

More information

1. Grease 8x8x2 baking pan with oil. Place fish in a single layer. 2. In a skillet cook bacon; reserve drippings. Crumble bacon; set aside.

1. Grease 8x8x2 baking pan with oil. Place fish in a single layer. 2. In a skillet cook bacon; reserve drippings. Crumble bacon; set aside. BAKED FISH 8 ounces fish fillets, or steaks 1 tablespoon vegetable oil 1 tablespoon catsup 1 tablespoon Worcestershire sauce 1 teaspoon lemon juice 1 dash fresh ground black pepper 1 dash fresh parsley,

More information

COOKING WITH ENTERGY. Microwave and Pressure Cooker

COOKING WITH ENTERGY. Microwave and Pressure Cooker Microwave and Pressure Cooker MICROWAVE & PRESSURE COOKING BARBECUED SHRIMP ORLEANS 3 lbs. large shrimp, unpeeled 1 1/2 lbs. (6 sticks) butter 3 teaspoons black pepper 1 teaspoon cayenne pepper 1 teaspoon

More information

Crock Pot Broccoli Beef

Crock Pot Broccoli Beef Crock Pot Broccoli Beef 1.5 pounds stew meat 1 cup beef broth ⅔ cup low sodium soy sauce ⅓ cup brown sugar 1 TBS sesame oil 1 TBS minced garlic ¼ tsp red chili flakes (optional) 2-4 cups broccoli florets

More information

New England Autumn Salad. Savory Sage Corn Bread Stuffing. Cranberry Pear Relish. Bourbon Chocolate Pecan Pie

New England Autumn Salad. Savory Sage Corn Bread Stuffing. Cranberry Pear Relish. Bourbon Chocolate Pecan Pie Thanksgiving Menu New England Autumn Salad Savory Sage Corn Bread Stuffing Green Beans in Roasted Garlic Butter Baked Sweet Potatoes with Spiced Butter Pecan Topping Cranberry Pear Relish Crispy Roast

More information

Patient and Family Education. Low Sodium Recipes

Patient and Family Education. Low Sodium Recipes Patient and Family Education Low Sodium Recipes Try these recipes to get started with lowsodium cooking that tastes good and is quick and easy! Oatmeal muffins 2 eggs 1 teaspoon vanilla extract 2 cups

More information

5-DAY NO SUGAR CHALLENGE MENU

5-DAY NO SUGAR CHALLENGE MENU 5-DAY NO SUGAR CHALLENGE MENU Our goal with the 5-Day No Sugar Challenge is to eliminate refined sugar. The sugar found in the recipes provided comes from fresh fruits, vegetables and grains. There is

More information

" " Red Lentil Chili" The Bean Queen's Cookbook" " Serves: 8 "

  Red Lentil Chili The Bean Queen's Cookbook  Serves: 8 Starter Kit Red Lentil Chili The Bean Queen's Cookbook Serves: 8 1 3/4 cups dried red lentils 4 cups water 1 1/2 teaspoon salt 1 large onion, chopped 3 stalks celery, chopped 1 14.5 oz can diced tomatoes

More information

1. Basic Napoli Sauce 2. Basic Pizza Dough. 3. Basil Pesto. 4. Gnocchi 5. Pizza Toppings 6. Salad of Imagination 7. Savoury Scone

1. Basic Napoli Sauce 2. Basic Pizza Dough. 3. Basil Pesto. 4. Gnocchi 5. Pizza Toppings 6. Salad of Imagination 7. Savoury Scone Basics Include the following recipes 1. Basic Napoli Sauce 2. Basic Pizza Dough. 3. Basil Pesto. 4. Gnocchi 5. Pizza Toppings 6. Salad of Imagination 7. Savoury Scone Basic Napoli Sauce 2 tins of tomatoes

More information

BAYOU BLACKENED CATFISH

BAYOU BLACKENED CATFISH BAYOU BLACKENED CATFISH Prep Time: 15 Minutes Cooking Time: 20 Minutes 2 pounds of catfish fillets 4 tablespoons of low-fat margarine 1/4 cup of cayenne pepper 2 teaspoons of pepper 4 teaspoons of lemon

More information

Mixed Green Salad with Blueberry Vinaigrette Recipe provided by Christina Ilarazza, Central Market Cooking Staff and Certified by Cuisine for Healing

Mixed Green Salad with Blueberry Vinaigrette Recipe provided by Christina Ilarazza, Central Market Cooking Staff and Certified by Cuisine for Healing Mixed Green Salad with Blueberry Vinaigrette Recipe provided by Christina Ilarazza, Central Market Cooking Staff 1 medium shallot, minced 1 teaspoon fresh garlic, minced 1 cup fresh blueberries ½ cup white

More information

Courgette Fritters. Ingredients. Method. Episode Two, Picnics:

Courgette Fritters. Ingredients. Method. Episode Two, Picnics: Courgette Fritters 3 Courgettes (Grated) 1 Onion (Grated) 1 Clove of Garlic (Crushed) 2 Eggs (Beaten) 4oz (100g) Gram Flour 6oz (150g) Strong crumbly cheese such as Feta or Lancashire 1 Small Red or Green

More information

Figure Friendly Freezer Meal Recipes

Figure Friendly Freezer Meal Recipes Figure Friendly Freezer Meal Recipes Garlic & Herb Pork Chops (#1) 2 lbs pork chops 2 tsp Wildtree Garlic & Herb Blend salt & pepper if desired fridge. Grill, or skillet sauté, for 7-10 min/side until

More information

Healthful Eating Recipes. Roast Chicken with Lemon and Herbs. Serves 4 to 6

Healthful Eating Recipes. Roast Chicken with Lemon and Herbs. Serves 4 to 6 Roast Chicken with Lemon and Herbs to 6 1 (31/2 to 4 lb.) whole chicken 1/2 fresh lemon Salt and freshly ground pepper 1 tsp. paprika 2 sprigs each of parsley, thyme, and rosemary (or 1 tsp. each, dried)

More information

Easy Herb Recipes. Place the strawberries, mint leaves, orange juice, and yogurt in your blender. Blend until thick and smooth.

Easy Herb Recipes. Place the strawberries, mint leaves, orange juice, and yogurt in your blender. Blend until thick and smooth. Strawberry Smoothie Easy Herb Recipes Serves: 1 1 cup unsweetened frozen strawberries 1 teaspoon coarsely chopped mint leaves ½ cup 100% orange juice ½ cup lowfat vanilla yogurt Place the strawberries,

More information

COOKING WITH ENTERGY. Soups and Stews

COOKING WITH ENTERGY. Soups and Stews COOKING WITH ENTERGY Soups and Stews COOKING WITH ENTERGY SOUPS & STEWS FAVORITE STEW 1 pound boneless beef or 1 tablespoon Worcestershire veal shoulder sauce 1 teaspoon salt 1 teaspoon liquid gravy 1/4

More information

MAIN DISHES Using Simple Sautéed Peppers and Onions:

MAIN DISHES Using Simple Sautéed Peppers and Onions: VIVA PEPPERS: Once you starting adding peppers cooked or raw to your meals, you ll be hooked! Simple Sautéed Peppers and Onions: 1 2 Tablespoons extra virgin olive oil 3 4 large red and green bell peppers,

More information

G free COMFORT FOODS. gluten free dinners. every night.

G free COMFORT FOODS. gluten free dinners. every night. G free gluten free dinners. every night. COMFORT FOODS When the winter doldrums wedge themselves between the holidays and springtime then it s time to hunker down to some tasty and familiar comfort cooking.

More information

Fast Track Detox Program Recipes by Chef Lauren Smith

Fast Track Detox Program Recipes by Chef Lauren Smith Fast Track Detox Program Recipes by Chef Lauren Smith Grilled Chicken and Sweet Potato Salad over Arugula and Endive 4 free-range organic chicken breasts 1 small sweet potato peeled and diced to 1/2 pieces

More information

TUCKSHOP RECIPES TERM 1 2012

TUCKSHOP RECIPES TERM 1 2012 SPAGHETTI BOLOGNAISE Ingredients 18 large portions 2 large Onions 2 Tbs Olive oil 2 Tbs Mixed herbs 1 kg Mince lean 2 x 400g tinned diced tomatoes 4 Fresh tomatoes diced Tomato paste Cup Fresh parsley

More information

Directions. 2. Dredge shrimp through flour, followed by egg whites and Samoas Girl Scout Cookies mixture.

Directions. 2. Dredge shrimp through flour, followed by egg whites and Samoas Girl Scout Cookies mixture. Fried Samoas Shrimp Ingredients Directions Uses box of Samoas Girl Scout Cookies Yields 5 shrimp 5 extra-large shrimp, peeled and de-veined 5 Samoas Girl Scout Cookies, finely chopped 2 cups seasoned bread

More information

Low GI / Low Carb recipes

Low GI / Low Carb recipes Low GI / Low Carb recipes Tuna Patties 185g Tuna in brine well drained 2 eggs 3 slices of tasty cheese combine tuna and eggs in a bowl, mix with a fork. Add 3 egg rings to an oiled frying pan, spoon the

More information

Dallas McCade's Mexican Cornbread

Dallas McCade's Mexican Cornbread Dallas McCade's Mexican Cornbread Self rising corn meal Canola oil Small cont. of sour cream Small can of cream corn 1 med. Onion 1 egg Chopped jalapeno peppers Mix all of the ingredients and put into

More information

With Recipes and Grocery List

With Recipes and Grocery List 5-Dinner Meal Plan With Recipes and Grocery List 5-Dinner Meal Plan Published by TL Media TL Media and 17ddBlog.com All rights reserved. No part of this publication may be reproduced, stored in a retrieval

More information

cook until al dente, about 8 minutes; drain. Add spaghetti sauce, and simmer 15 minutes.

cook until al dente, about 8 minutes; drain. Add spaghetti sauce, and simmer 15 minutes. Baked Ziti INGREDIENTS: 1 pound dry ziti pasta 1 onion, chopped 1 pound lean ground beef 2 (26 ounce) jars spaghetti sauce DIRECTIONS: 6 ounces 2% provolone cheese, sliced 1 1/2 cups reduced fat sour cream

More information

6 servings over pasta

6 servings over pasta Favorite Recipes From Tiber Canyon Ranch RANCH MARINARA 6 servings over pasta 2 large yellow onions 1 teaspoon kosher salt 1/4 cup extra virgin olive oil 2 teaspoon Mexican oregano 1/2 lb bulk pork sausage

More information

Chess Squares. Ingredients: 1 Box Yellow Cake Mix 3 Eggs 8oz. Cream Cheese Softened One Stick of Butter 4c. Powdered Sugar

Chess Squares. Ingredients: 1 Box Yellow Cake Mix 3 Eggs 8oz. Cream Cheese Softened One Stick of Butter 4c. Powdered Sugar Apple Cashew Salad Salad: romaine lettuce* spinach leaves* 2 granny smith apples, sliced and chopped 1 tin cashews (I get pieces and halves, lightly salted) cheese crumbles (I get the kraft bag of cheese

More information

Wellness Mama Meals Meal Plan - March - Week Four

Wellness Mama Meals Meal Plan - March - Week Four Wellness Mama Meals Meal Plan - March - Week Four Overview: Day 1: Chicken Cobb Salad with Bacon and Avocado Day 2 : Pineapple Pork Stir Fry Day 3: Grilled Stead with Red Onions, Brussels Sprouts and Squash

More information

Steamed Island Gold Blue Mussels with Wine

Steamed Island Gold Blue Mussels with Wine Steamed Island Gold Blue Mussels with Wine Prep time: 2 minutes Cook time: 5-6 minutes 2 lbs. Island Gold Mussels 2 oz white wine 1 clove garlic (chopped) 2 tbsp. onion (chopped) PREPARATION Place wine,

More information

Use ingredients that are readily available so preparing food is both time and cost effective.

Use ingredients that are readily available so preparing food is both time and cost effective. Kitchen Recipes The aim of this recipe book is to show you ways to prepare affordable, healthy and tasty meals for your family. All recipes use readily available ingredients, will feed a family of 4 and

More information

Dr. Bronner s Magic All One Coconut Oil Recipes

Dr. Bronner s Magic All One Coconut Oil Recipes Dr. Bronner s Magic All One Coconut Oil Recipes Vegan Lasagna 3 Tablespoons Dr. Bronner's Organic White or Whole Kernel Unrefined Coconut Oil 1 large chopped onion 4 or 5 cloves minced garlic to taste

More information

With its distinctive and exclusive nutty taste, pumpkin seed oil can be used a substitute for pretty much any other vegetable oil.

With its distinctive and exclusive nutty taste, pumpkin seed oil can be used a substitute for pretty much any other vegetable oil. Recipes Pumpkin seed oil can be used in everything from salads and vegetable sides to main dishes and even desserts. It is typically used as a salad dressing combined with apple cider vinegar and salt

More information

2 pounds of Mahi-Mahi (1/2-3/4 inch thick cleaned, skinned and cut into 4-6 portions) Whole wheat or multi-grain flour tortillas

2 pounds of Mahi-Mahi (1/2-3/4 inch thick cleaned, skinned and cut into 4-6 portions) Whole wheat or multi-grain flour tortillas Recipes: Grilled Fish Tacos 2 pounds of Mahi-Mahi (1/2-3/4 inch thick cleaned, skinned and cut into 4-6 portions) Whole wheat or multi-grain flour tortillas Basting Sauce: Juice of 10 Limes 1 bunch of

More information

SkillsUSA. National Culinary Arts Contest High School June 26, 2014 Kansas City, Missouri

SkillsUSA. National Culinary Arts Contest High School June 26, 2014 Kansas City, Missouri SkillsUSA National Culinary Arts Contest High School June 26, 2014 Kansas City, Missouri SkillsUSA High School Culinary Arts Contest June 26, 2014 MENU Composed Salad with Emulsified Dressing Clear Soup

More information

MEN'S FITNESS FAT TO FIT CHALLENGE - 1800 CALORIE MEAL PLAN WEEK 3

MEN'S FITNESS FAT TO FIT CHALLENGE - 1800 CALORIE MEAL PLAN WEEK 3 Day 1 2 hard boiled eggs 155 1.1 12.6 10.6 1 slice whole wheat bread, toasted 110 19 5 1.5 1 Tbs apricot jam 48.4 12.9 0.1 0 1 grapefruit 81.9 20.7 1.6 0.3 TOTAL 395.3 53.7 19.3 12.4 10 celery sticks 6

More information

Tablemom.com. Week 5. Don t plan another meal. with Table Mom s weekly menu, recipes, and grocery list.

Tablemom.com. Week 5. Don t plan another meal. with Table Mom s weekly menu, recipes, and grocery list. Tablemom.com Don t plan another meal with Table Mom s weekly menu, recipes, and grocery list. Week 5 Recipes Meal 1...7 Herb-Roasted Orange Salmon (parmesan spaghetti, broccoli) Meal 2...9 Masala Rice

More information

GREEN ONION POTATO SALAD A Bobby Flay Recipe

GREEN ONION POTATO SALAD A Bobby Flay Recipe GREEN ONION POTATO SALAD Prep Time: 10 minutes 2 lbs. red potatoes 1 Tbsp. PLUS 2 tsp. Kosher salt, divided 1-1/4 cups Hellmann's or Best Foods Real Mayonnaise 2 Tbsp. white wine vinegar 1 to 2 jalapeno

More information

New York Brand Recipe Collection

New York Brand Recipe Collection New York Brand Recipe Collection Serves: 8 20 minutes 7 minutes Assorted Crostini 4 slices New York Brand Texas Garlic Toast or New York Brand Ciabatta Rolls Topping options: Marzetti Hummus with chopped

More information

Eat More: Salad. By Kathy Habdas.

Eat More: Salad. By Kathy Habdas. Eat More: Salad By Kathy Habdas www.eatmore.net Introduction Eat More: Salad is the first in a series of cook books. The focus in this first edition is salad of course, but more importantly, salad dressings

More information

episode seven Image Copyright D.Sharon Pruitt

episode seven Image Copyright D.Sharon Pruitt Cafe Secrets episode seven Image Copyright D.Sharon Pruitt Biscotto/Allpress Ricciarelli by Allpress Coffee 250gm Ground almonds 285gm Icing sugar 20gm Rice sugar ¼ tsp Cream of tartar ⅛ tsp Baking powder

More information

My mom and I make this recipe religiously for everyone in our family every single holiday.

My mom and I make this recipe religiously for everyone in our family every single holiday. BORGATA S EXECUTIVE CHEFS SHARE THEIR FAVORITE HOLIDAY RECIPES Borgata s roster of Executive Chefs dish on their favorite recipes to make at home with friends and family during the holiday season, including

More information

Chili Recipes 2015 FCCLA Fall Rally Competition

Chili Recipes 2015 FCCLA Fall Rally Competition Chili Recipes 2015 FCCLA Fall Rally Competition 1 st Place, Middle Level Division Zoe s Zesty Chili Zoe Hancock, Thomson Middle School Ingredients: 1 lb. Hot Tennessee Pride breakfast sausage 1 lb. ground

More information

Year 7 Recipe's. Cooking and Nutrition

Year 7 Recipe's. Cooking and Nutrition Year 7 Recipe's Cooking and Nutrition Fruit Salad 1 lemon 1 red apple 1 banana 1 orange 50g grapes 50g strawberries 100g sugar 250 mls cold water Chopping board Mixing bowl Knife Saucepan Lemon squeezer

More information

Kale Dressing Recipe from epicurious.com

Kale Dressing Recipe from epicurious.com Kale Dressing Recipe from epicurious.com 2 pounds country-style white bread, crusts removed, torn into 1" pieces 3/4 cup extra-virgin olive oil, divided 2 tablespoons fennel seeds 1/4 cup (1/2 stick) unsalted

More information

Simplifying Getting Family Dinner to Your Table!

Simplifying Getting Family Dinner to Your Table! V2-2 Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 15 Min Cook 25 Min Formal Bowtie Ultimate Italian with BLT Sandwich Sausage with and a Green Cheesy Salad with Bacon Home Salad

More information

Fırında Sütlaç Recipes

Fırında Sütlaç Recipes Fırında Sütlaç Recipes INGREDIENTS: 4 water glass milk 3.5 kaffee cup suger 4 kaffee cup sübye 1 kaffee cup rice Half teaspon salt PREPERATION: Cook the rice in abundant water and then filter it. Boil

More information

Find your shopping list and all your dinner recipes for WEEK 3 inside!

Find your shopping list and all your dinner recipes for WEEK 3 inside! Find your shopping list and all your dinner recipes for WEEK 3 inside! WEEK 3 Monday 19th - Sunday 25th WEEK 3 SHOPPING LIST Monday 19th - Sunday 25th 1 Bunch Spring Onions Meat/Fish 1 Bunch Celery Pork

More information

Beef & Rice Stuffed Swiss Chard

Beef & Rice Stuffed Swiss Chard Beef & Rice Stuffed Swiss Chard www.littlekitchenbigflavors.com 2 tablespoons olive oil 1 small onion (diced) 2 cloves garlic (minced or pressed) 1lb ground beef 1/4 teaspoon red pepper flakes 1/2 cup

More information

Paleo Meal Plan! Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7. Kale Smoothie. Leftovers. Turkey Zucchini Pasta. Apple Chicken. Salad.

Paleo Meal Plan! Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7. Kale Smoothie. Leftovers. Turkey Zucchini Pasta. Apple Chicken. Salad. Breakfast Lunch Dinner Snack Paleo Meal Plan Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Almond Blueberry Parfait Turkey Roll Ups Thai Stir Fry Beef Jerky Frittata Thai Stir Fry Apple Chicken Salad Hard

More information

Tenderbite Green Beans RECIPE GUIDE

Tenderbite Green Beans RECIPE GUIDE Tenderbite Green Beans RECIPE GUIDE Tenderbite Green Beans Mann's Tenderbite Green Beans are an exciting green bean variety being re-introduced to the US market. Popular in Europe and known as runner beans,

More information

MEN'S FITNESS FAT TO FIT CHALLENGE CALORIE MEAL PLAN WEEK 4

MEN'S FITNESS FAT TO FIT CHALLENGE CALORIE MEAL PLAN WEEK 4 Day 1 1/2 cup granola 180 36 6 2.5 6 oz low fat vanilla yogurt 140 25 7 1.5 1 cup strawberries, sliced 57.1 13.7 1.2 0.5 TOTAL 377.1 74.7 14.2 4.5 1 cup green grapes 110 29 1.2 0.3 1 oz pistachio nuts

More information

Salads. Tomato and Fettuccine Salad Serves 10

Salads. Tomato and Fettuccine Salad Serves 10 Salads Tomato and Fettuccine Salad Serves 10 250g uncooked fettuccine 20mL (1 tablespoon) olive oil 2 tablespoons parsley, chopped 1 tablespoon chives, chopped 1 teaspoon tarragon 4 spring onion bulbs

More information

Southern Sweet Potatoes Serves 8

Southern Sweet Potatoes Serves 8 Southern Sweet Potatoes Serves 8 1 ½ cups mashed sweet potato ½ cup brown sugar 1 teaspoon cinnamon 1 teaspoon ground ginger ¼ teaspoon salt 2 well beaten eggs 1 cup heavy cream 1 store bought savory crust

More information

GLUTEN FREE Spring MENU PREP GUIDE. MONDAY SCALLION MEATBALLS Brown Rice & Snow Peas. TUESDAY PESTO CRUSTED MAHI MAHI Roasted Potatoes & Broccoli

GLUTEN FREE Spring MENU PREP GUIDE. MONDAY SCALLION MEATBALLS Brown Rice & Snow Peas. TUESDAY PESTO CRUSTED MAHI MAHI Roasted Potatoes & Broccoli GLUTEN FREE Spring PREP GUIDE MEAL #1 2 piece of fresh ginger grated to yield 1 Tablespoon 2 cups cooked brown rice *see recipe below MEAL #2 Make arugula pesto * see Meal #2 for recipe Blanch broccoli

More information

Directions 1. On four slices of bread, layer the turkey, sauerkraut, cheese, and salad dressing. Top with remaining bread.

Directions 1. On four slices of bread, layer the turkey, sauerkraut, cheese, and salad dressing. Top with remaining bread. Thousand Island Yogurt Dressing Recipe courtesy of Alton Brown Food Network Yield: 2 cups 1 cup plain yogurt 2 tablespoons vegetable oil 2 tablespoons tomato sauce 2 teaspoons lemon juice 2 teaspoons mustard

More information

MVP Chili. Serves: 12

MVP Chili. Serves: 12 PUPPY BOWL RECIPES Serves: 12 MVP Chili 30 oz (or 2 15oz Cans) Kidney Beans 15 oz (or 1 Can) Chili Beans (or Pinto Beans) 2.5 Lbs Lean Beef (or 1.5 Pack Firm Tofu for Vegetarian Chili) 12 oz Tomato Paste

More information

Banana-Cinnamon French Toast (#70)

Banana-Cinnamon French Toast (#70) Banana-Cinnamon French Toast (#70) 25 slices whole wheat bread 8 eggs 5 bananas 2 ½ cups milk, low fat, 1% 1 ½ tsp vanilla extract ¼ cup vegetable oil 3 Tbsp brown sugar 1 ½ tsp cinnamon Serving size:

More information

Blenderized & Pureed Recipes

Blenderized & Pureed Recipes Blenderized & Pureed Recipes While you are having difficulty chewing or swallowing, use these recipes for preparing pureed meals. Use the recipes as a base for developing your own recipes. Be creative!

More information

Healthy recipes. Breakfast. Hearty Oatmeal Pancakes Number of servings: 4

Healthy recipes. Breakfast. Hearty Oatmeal Pancakes Number of servings: 4 Healthy recipes Breakfast Hearty Oatmeal Pancakes Number of servings: 4 1 c Old fashioned oats 1/4 c All purpose flour 3/4 c Whole wheat flour 1 Tbs Splenda 1 tsp Baking powder 1/2 tspbaking soda 1/4 tsp

More information

Ithaca College CulinaryArts Club Pizza Night Recipes

Ithaca College CulinaryArts Club Pizza Night Recipes Ithaca College CulinaryArts Club Pizza Night Recipes Thai Style Pizza Serves 3-4 Pizza dough 1/3 cup peanut sauce plus ½ cup for marinade 3 boneless chicken breasts (optional) 6 oz. grated mozzarella cheese

More information

NOT YOUR MAMA S CROCKPOT FREEZER MEAL WORKSHOP RECIPES

NOT YOUR MAMA S CROCKPOT FREEZER MEAL WORKSHOP RECIPES Chicken Tortilla Soup (#1) 3 or 4 boneless, skinless chicken breasts 2 Tbsps. Wildtree Chicken Soup Bouillon Base 2 Tbsps. Wildtree Taco Seasoning ¼ tsp. mustard powder ¼ tsp. cayenne pepper 14 oz. can

More information

BLUE CHEESE AND APPLE SALAD

BLUE CHEESE AND APPLE SALAD BLUE CHEESE AND APPLE SALAD Ingredients: 1/4 cup (50 ml) maple-flavoured pancake syrup 2 tbsp (25 ml) fresh lemon juice 1 tsp (5 ml) Dijon mustard 1/4 tsp (1 ml) salt 1/4 tsp (1 ml) freshly ground pepper

More information

SALAD-A-DAY FAMILY CHALLENGE RECIPES

SALAD-A-DAY FAMILY CHALLENGE RECIPES SALAD-A-DAY FAMILY CHALLENGE RECIPES Roast pumpkin, spinach and fetta salad Ingredients Cost of recipe: $7.20 * 1 bag of baby spinach leaves ¼ pumpkin 1x brown onion, sliced ½ slice of fetta cheese, crumbled

More information

Conflict Kitchen CUBAN RECIPES (restaurant scale) Salt and Pepper Mix. Rehydrated Black Beans. Seasoned Black Bean Mix. 3 cups Salt ¼ cup Black Pepper

Conflict Kitchen CUBAN RECIPES (restaurant scale) Salt and Pepper Mix. Rehydrated Black Beans. Seasoned Black Bean Mix. 3 cups Salt ¼ cup Black Pepper Conflict Kitchen CUBAN RECIPES (restaurant scale) Salt and Pepper Mix 3 cups Salt ¼ cup Black Pepper Rehydrated Black Beans 1. Pour a 1 ½ inch layer of black beans into large pot. 2. Cover with water to

More information

Cheese Pasta Frittata Chicken Broccoli Casserole...2. Cheesy Mexican Beef Casserole...2. Chicken Parmesan...3. Chicken Ranch Pizza...

Cheese Pasta Frittata Chicken Broccoli Casserole...2. Cheesy Mexican Beef Casserole...2. Chicken Parmesan...3. Chicken Ranch Pizza... Recipe Book table of contents Cheese Pasta Frittata... 1 Chicken Broccoli Casserole...2 Cheesy Mexican Beef Casserole...2 Chicken Parmesan...3 Chicken Ranch Pizza...4 Five Cheese Bake...4 Homemade Lasagna...

More information

District 2. Culinary Arts Competition

District 2. Culinary Arts Competition District 2 Culinary Arts Competition Central High School 655 Caddo San Angelo, Texas Brandee Baird Brandee.baird@saisd.or Technical Chair Committee MENU, GUIDELINES, RECIPES, AND EQUIPMENT LIST SCOPE OF

More information