Author: ClikzDigital


Too Good 2 b true Crumb Cake

2 cups all-purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 cup non-fat dry milk

3/4 cup water

1 teaspoons vanilla
1/2 cup butter, softened
3 eggs


1 1/3 C Packed Brown sugar

1 T ground cinnamon to taste

1 T vanilla extract

1 1/2 butter

4 1/2 C all purpose flour

1 T confectioner sugar for dusting

Mix together the first four ingredients. In another bowl mix the water, vanilla, butter and eggs. Add to the dry ingredients and mix with a hand mixer for about 2 mins. Put into cake pan.

Bake in the oven until the edges of the cake are light brown and the middle of the cake is slightly gooey, about 15 to 17 mins.

While the cake is baking prepare the topping. Mix brown sugar, cinnamon, vanilla extract, butter and flour together until it forms medium crumbs. Remove cake from oven and press 3/4 of the crumb topping onto the top of the almost baked cakes. Reserve the remaining topping.

Place back into oven and bake for 10 to 12 mins more. Until topping is slightly brown and cake is cooked.

Oatmeal Cookie Pancakes

1 cup old fashioned oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 cup sour cream
3/4 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed up
3/4 cup raisins
1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
Maple syrup or honey, for drizzling

Here’s a great tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing.

Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.

Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.

Brownie Pudding Bars

1 cup all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon double-acting baking powder
3/4 teaspoon salt
2 large eggs
1 cup granulated sugar
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
1/2 cup milk
1 teaspoon vanilla
1/2 cup chopped walnuts(optional)
3/4 cup firmly packed light brown sugar
1 1/3 cups boiling water
garnish: whipped cream and chocolate shavings

Preheat the oven to 350 degrees F. Into a bowl sift together the flour, 1/3 cup of the cocoa powder, the baking powder, and the salt. In another bowl whisk together the eggs, the granulated sugar, the butter, the milk, and the vanilla, add flour mixture, and stir the batter until it is just combined. Stir in the walnuts and spread the batter evenly in an ungreased 8-inch-square baking pan. In a bowl whisk together the remaining 1/3 cup cocoa powder, the brown sugar, and the water, pour mixture over the batter, and bake the cake in the middle of the preheated oven for 35 to 40 minutes, or until a tester comes out with crumbs adhering to it.

Calzone Dough
1 cup warm water
3 tablespoons brown sugar
1 teaspoon salt
1/4 cup oil
3 cups bread flour
2 1/2 teaspoons yeast


Make dough using your favorite method- bread machine, mixer or by hand.
Roll out into a rectangle, place on a greased cookie sheet. Let rise for at least 20 minutes or more if you have time.
Fill and bake at 375 for 10-15 minutes.

Veggie Calzones

1/2 cup ricotta cheese

1/4 teaspoon basil

1/4 teaspoon oregano

1/4 teaspoon parsley

1/4 teaspoon salt

1/4 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

1/4 cup finely chopped fresh mushrooms

1/4 cup finely chopped green bell pepper

2 tablespoons finely chopped onion

Preheat the oven to 350 degrees F (175 degrees C).

Mix together all ingredients. Roll out dough into a rectangle shape and fill . Roll calzone up and place seam side down. Brush with an
egg wash and bake 10-15 min

Cinnamon Fruit Cups


1 cup chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats, divided 3/4 cup whole-wheat pastry flour 3/4 cup all-purpose flour 1/2 cup sugar 1/2 teaspoon salt 4 tablespoons cold unsalted butter, cut into small pieces 1 large egg 2 tablespoons oil 1 teaspoon vanilla extract 1/4 teaspoon almond extract(optional)

Fruit Filling

6 cups diced peeled apples, divided 1/2 cup apple cider or orange juice 1/2 cup sugar 1/4 cup cornstarch 1 1/2 teaspoons ground cinnamon 1 teaspoon vanilla extract


To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in a food processor; pulse until the nuts/oats are finely ground. Add butter; pulse until well incorporated. Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Process, then pulse, scraping down the sides, if necessary, until the mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping. Preheat oven to 400°F. Generously coat a 9-by-13-inch baking dish or small baking cups with oil.

To prepare fruit filling & assemble bars: Combine 4 cups apples, cider (or orange juice), sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes. Stir in the remaining 2 cups apples, cinnamon and 1 teaspoon vanilla.Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form a crust. Spread the fruit filling over the crust. Sprinkle the reserved topping over the filling. Bake the cups for 15 minutes. Reduce oven temperature to 350° and bake until the crust and topping are lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1 1/2 hours.


Serves 6
2 cups shredded cheese of choice
½ cup half n half
1 ½ cup Bisquick
8 eggs
2 tbsp flour
¼ tsp salt
½ tsp pepper
Mix above ingredients except egg
Fill paper lined or lightly oiled muffin tins about half-way
Pour egg mixture over top of each
Bake 20 minutes at 350 till golden (insert knife to check should come out clean)

Challah Bread for French Toast

2 (.25 ounce) packages quick-rise yeast

2 cups warm water (110 degrees F/45

degrees C)

1 tablespoon salt

1/4 cup and 2 tablespoons white sugar

1/2 cup pareve margarine, melted

2 eggs

6 cups bread flour, or as needed

1/2 egg

1/4 teaspoon vanilla extract

Sprinkle the yeast over the water in a large bowl and stir gently to moisten the yeast. Stir in salt, sugar, margarine and 4 eggs and

beat well. Gradually mix in the flour, 1 cup at a time up to six, until the dough becomes slightly tacky but not wet. Turn the dough out onto

a floured surface and knead until smooth and elastic, 8-10 mins

Grease baking sheets, or line them with parchment paper and set aside.
Cut the bread dough into 2 equal-sized pieces. Cut each piece into thirds for 3-strand braided loaves. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the remaining loaves.
Place the loaves onto the prepared baking sheets, and let rise until double in size, 1 to 1 1/2 hours.
Preheat an oven to 350 degrees F (175 degrees C). Whisk 1 egg with vanilla extract in a small bowl, and brush the loaves with the egg wash.

Cinnamon Apple French Toast

Serves 6

30 minutes or fewer

Apple Topping

4 large granny smith apples, peeled, cored, and sliced

3 Tbs. sugar

½ tsp. cinnamon

2 tsp. fresh lemon juice


2 cups plain or vanilla soymilk

½ cup apple butter

1 tsp. vanilla extract

1 tsp. ground cinnamon

¼ tsp. salt

12 slices soft-crust French bread, sliced ½-inch-thick

1. To make Topping: Coat nonstick skillet with cooking spray, and heat over medium-high heat. Sauté apples 5 to 7 minutes, or until softened. Reduce heat to medium. Add sugar and cinnamon, and cook 5 to 10 minutes more, or until tender, stirring occasionally. Stir in lemon juice, and remove from heat.

2. To make French Toast Batter: Blend soymilk, apple butter, vanilla, cinnamon, and salt in blender until smooth. Pour into shallow bowl.

3. Coat nonstick skillet with cooking spray, and heat over medium heat. Dip bread slices into batter, coating evenly. Cook 2 to 3 minutes on each side, or until lightly browned. Place 2 slices bread on each plate, and divide topping among servings.

Truffle Cookie Dough Balls

½ cup unsalted butter, softend½ cup sugar1 tsp. vanilla1½ cups flour⅛ tsp. salt1 cup yellow cake mix, dry3 Tbsp. milk, more if needed to reach dough consistency2 Tbsp. sprinkles- TRUFFLE COATING16 oz white dipping chocolate


In a large bowl, beat together butter and sugar until well combined. Beat in vanilla. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add in milk and mix to combine. If needed, add more to make a dough consistency. Stir in sprinkles. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator or freezer for 15 minutes to firm up.While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Make sure to stir between intervals so that chocolate doesn’t burn. Using a fork, or however you prefer to dip truffles, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.Chill and keep cake batter truffles in the refrigerator until serving in an air tight container. Store leftover truffles the same way. Makes around 24-30 truffles.

Vanilla Cake

2 ½-3 cups flour
1 tbsp baking powder
1 tsp salt
1 cup (2 sticks) butter, softened
1 ½ cups sugar
2 tbsp vanilla
4 eggs
¾ cup milk plus 2 tsbp milk in sep bowl
1 cup (2 sticks) butter, softened (2 sticks) butter, softened
1 tablespoon vanilla
1 box (16 oz) confectioners sugar
Preheat oven to 350, mix flour, baking powder and salt in medium bowl, set aside
Beat butter in large bowl with mixer or by hand till softened
Add regular sugar and vanilla; mix until light and fluffy
Add eggs, 1 at a time
Alternately mix in flour mixture and milk on medium-low or by hand until lightly mixed
Pour into oiled/floured 13×9-inch baking pan or parchment lined pan
Bake 35 to 40 minutes until toothpick inserted in center comes out clean. Cool on rack


Lasagna Recipe

Olive oil1 lb lmeatloaf mix 1/2 medium onion, diced, about 3/4 cup2 cloves garlic, minced1 28-ounce can tomato sauce1/2 6 oz can (3 oz) tomato paste1 14-ounce can crushed tomatoes2 Tbsp chopped fresh oregano or 2 teaspoons dried oregano1/4 cup chopped fresh parsley (preferably flat leaf), packedPinch of onion powder 1/2 C red wine 1 Tbsp to 1/4 cup sugar (to taste, optional)Salt1/2 lb dry lasagna noodles (requires 9 lasagna noodles – unbroken)15 ounces Ricotta cheese1 1/2 lb (24 ounces) Mozzarella cheese, grated or sliced1/4 lb (4 ounces) freshly grated parmesan cheese1 egg


2 Heat about a teaspoon or so of olive oil in a large skillet on medium high heat. Add the meatloaf mix and cook it in the skillet until lightly browned and cooked through. Put a few layers of paper towels in large bowl. With slotted spoon, remove the browned beef from the skillet, draining off the excess beef fat, and put the browned beef on top of the paper towels to help blot away the excess fat. After you have removed all the browned beef from the skillet, drain off and dispose of excess fat.

3 Add the onions to skillet Saute for a few minutes on medium high heat. Add the minced garlic and cook for 30 seconds more. Add the browned meat back to the skillet, lower the heat to low and continue to cook for 5 more minutes stirring frequently.

4 Transfer browned meat, onions to a medium sized (3 to 4 quart) pot. Add the tomato sauce, tomato paste, and crushed tomatoes. Add oregano, parsley, Italian seasoning, adjust amounts to taste. Add a pinch of onion powder to taste. Add the red wine. Add sugar a tablespoon at a time, until desired level of sweetness, no more than 1/4 cup of sugar. Add salt to taste, and note that you will later be adding Parmesan, which is salty.

Bring the sauce to a simmer and lower the heat to low to maintain a low simmer. Cook for 15-45 minutes to thicken (do not scorch bottom, stir frequently). Remove from heat.

5 By now the salted water you started heating in step one should be boiling. Add the dry lasagna noodles and cook then per package directions (al dente). (Note noodles may be cooked in advance.) Stir often to prevent from sticking. Make sure that water remains at a full rolling boil during the entire cooking to prevent noodles from sticking. When ready, drain in a colander and rinse with cool water, gently separating any noodles that may be sticking together. Spread a little olive oil on a large rimmed baking sheet, and lay out the cooked noodles on this sheet, turning them over so that they get coated with a little of the olive oil. This will prevent them from sticking together.

6 In a 13x9x2-inch casserole or lasagna dish, ladle one cup of sauce and spread it along the bottom of the pan. Apply one layer noodles 3 length wise (edge may overlap, depending on your pan). Ladle a third of the remaining sauce over the noodles. Apply a layer of a third of the mozzarella on top of lasagna sauce. Mix together the ricotta cheese with 1 egg, pinch of pepper and parsley and add small amount to lasagna noodles. Sprinkle grated parmesan cheese in thin even layer on top of ricotta cheese.

Apply second layer of noodles, top it with half of the remaining sauce. Add half of the remaining Mozzarella, the remaining ricotta cheese, and another thin sprinkling of Parmesan. Finish with another layer of noodles. Spread the remaining sauce over the top layer of noodles and sprinkle with the remaining Mozzarella cheese.

7 Tent lasagna pan with aluminum foil (not touching noodles or sauce). Bake at 375°F for 45 minutes. Allow to cool before serving.

Egg bread

2 (.25 ounce) packages quick-rise yeast

2 cups warm water (110 degrees F/45

degrees C)

1 tablespoon salt

1/4 cup and 2 tablespoons white sugar

1/2 cup margarine, melted

2 eggs

6 cups bread flour, or as needed

1/2 egg

1/4 teaspoon vanilla extract

Sprinkle the yeast over the water in a large bowl and stir gently to moisten the yeast. Stir in salt, sugar, margarine and 4 eggs and

beat well. Gradually mix in the flour, 1 cup at a time up to six, until the dough becomes slightly tacky but not wet. Turn the dough out onto

a floured surface and knead until smooth and elastic, 8-10 mins

Grease baking sheets, or line them with parchment paper and set aside.
Cut the bread dough into 2 equal-sized pieces. Cut each piece into thirds for 3-strand braided loaves. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the remaining loaves.
Place the loaves onto the prepared baking sheets, and let rise until double in size, 1 to 1 1/2 hours.
Preheat an oven to 350 degrees F (175 degrees C). Whisk 1 egg with vanilla extract in a small bowl, and brush the loaves with the egg wash.

Tuscan Mac and Cheese with Kale and Turkey Bacon Cups

Yield: 6 servings


7 ounces whole wheat elbow macaroni

2 teaspoons plus ½ teaspoon olive oil

7 ounces kale, finely chopped into bite-sized pieces

1 cup 1% milk

⅔ cup Asiago cheese, grated

⅔ cup plus 2 tablespoons Parmesan, grated

1 cup extra sharp white cheddar, grated

15-ounce can cannellini white beans, drained and thoroughly rinsed

5 strips turkey bacon, cooked until crisp, and crumbled

3 tablespoons whole wheat Panko bread crumbs

Salt and freshly ground black pepper


1. Preheat the oven to 350 degrees F.

2. Boil a large pot of water. Salt the water and add the macaroni. Cook until almost al dente, about 6-7 minutes.

3. Meanwhile, heat 2 teaspoons olive oil in a small sauté pan over medium heat. Add the kale, season with a pinch

of salt and pepper, and cook until kale is softened, about 4-6 minutes.

4. Transfer the kale to a large casserole dish.

5. Heat the milk in a saucepan over medium-low heat. When the milk begins to simmer, but before it boils, turn off

the heat. Immediately stir in all of the Asiago, ⅔ cup of the Parmesan, and all of the cheddar. Also stir in the

beans and season to taste with salt and pepper.

6. Purée the cheese mixture using an immersion hand blender (or transfer mixture to a blender or food processor to


7. Along with the kale, add the cooked macaroni, crumbled bacon, and the cheese mixture to the casserole dish.

Gently stir until all ingredients are well combined.

8. In a small bowl, combine 2 tablespoons Parmesan, the bread crumbs, and ½ teaspoon olive oil. Stir until bread

crumbs are well coated in oil. Sprinkle the bread crumb mixture over the top of the macaroni and cheese.

9. Bake the macaroni and cheese until bread crumbs are crisp and golden, about 15 minutes. Serve.

Facoccia Bread

1 1/2 cups warm water3 tablespoons olive oil (plus additional for drizzling)1 1/4 teaspoons salt3 1/2 cups unbleached all purpose flour1 tablespoon instant yeastAny dried herb of your choosing

Lightly grease a 9″ x 13″ pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.

Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds.

Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it’s become puffy.

While the dough is rising, preheat the oven to 375°F.

Gently poke the dough all over with your index finger.

Drizzle it lightly with olive oil, and sprinkle with dried herbs of your choice, if desired.

Bake the bread until it’s golden brown, 25 to 30 minutes.

Spaghetti Pie

Yields 6 servings

1 pound ground sausage

1/2 cup finely chopped onion2 garlic cloves crushed and diced1/4 cup chopped green pepper1 cup canned diced tomatoes, undrained1 can (6 ounces) tomato paste1 teaspoon dried oregano3/4 teaspoon salt1/4 teaspoon sugar1/4 teaspoon pepper6 ounces spaghetti, cooked and drained1 tablespoon butter, melted2 egg whites, lightly beaten1/4 cup grated Parmesan cheese1 cup (8 ounces) cottage cheese1/2 cup shredded part-skim mozzarella cheese


In a nonstick skillet, cook the sausage, onion and green pepper overmedium heat until meat is no longer pink; drain. Stir in thetomatoes, tomato paste, oregano, salt, garlic, sugar andpepper; set aside.In a large bowl, combine the spaghetti, butter, egg whites andParmesan cheese. Press onto the bottom and up the sides of a 9-indeep-dish pie plate coated with cooking spray. Top with cottage cheese and sausage mixture. Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted and filling is heated through. Let stand for 5 minutes before cutting.


1½ cups of all purpose flour, plus extra
1 tsp salt
2 eggs
1 cube of bakers chocolate
2-3 Tbsp of water
½ cup of sugar if you want it sweet.

1 lb of fresh strawberries, washed and sliced
1 cup of sugar
1 cup of white wine
2 tbsp of butter


1 cup whipping cream2 tbsp of sugar for the whipping cream


NOTE: The ¼ cup of water is used to dilute the cubes of bakers chocolate so it can blend into the dough. You probably will not be using all of the chocolate. I used 2 to 3 tablespoons.
Melt the chocolate in the microwave with a little bit of water to thin out the consistency to a paste like texture.
Just as you would any homemade pasta recipe you begin by mixing the blended flours and salt together and form a pile in the center of a large cutting board. Or place in food processor till ball forms

Take out and knead for a few minuets, next place in a bowl and cover with plastic wrap and let is sit for at least two hours.


Pour the whipping cream into a food processor with the 2 tbsp of sugar and whip until thick. It doesn’t take long. Scrap into a bowl and let it cool in the refrigerator until you complete your ready to serve.

Wash and dry the strawberries, then slice. Melt the butter on medium heat in a sauté pan and add the sugar and splash in the white wine. Allow to thicken as the sugar dissolves. Now add the strawberries and cook for about one to two minutes. You don’t want it to turn into strawberry jam.


3 cups (375 g) all-purpose flour

1/2 tsp of salt

2 eggs

1/4 olive oil

1/2 cup water

Mix water, salt, eggs, oil together add flour a cup at a time. Blend to make dough

Cheese filling15 oz. (425 g) container Ricotta cheese

5 oz. (142 g/about 1/2 cup plus 2 tablespoons) “3 Cheese Italian Blend” (Parmesan, Romano & Asiago)1 eggpinch of pepperCombine all ingredients together. Cover and place in refrigerator for 20 mins

Roll out dough on flour surface. Using a cup or 3″ cutter, cut out circles. Add a tablespoon of cheese mixture to center of circle, wet the edges of the circle with water and then fold over. Using a fork mark the edges of the ravioli. Place ravioli into boiling water and cook 5-6 min until ravioli floats to top. Check to make sure dough is cooked and remove with slotted spoon.White Cream sauce2 tablespoons unsalted butter
1/2 small onion – minced
2 cloves garlic – minced
1 cup heavy whipping cream
1/4 cup Parmigiano Reggiano cheese – gratedPlace butter into a medium saute pan over medium heat. Add onion and garlic. Saute until softened. Add cream. Season with salt and pepper. Stir to combine.Transfer drained ravioli into pan. GENTLY toss to combine. Add cheese. Serve immediately.

Chocolate Hazelnut Ravioli 16 wonton wrappers
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (recommended: Nutella)
olive oil, for frying
Powdered sugar, for dusting
Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.

Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.

Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)

Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar.


Noodle Salad with spicy PB dressing

6 tablespoons creamy peanut butter (do not use old-fashioned style or freshly ground)
1/4 cup low-salt chicken broth3 tablespoons rice vinegar3 tablespoons soy sauce1 1/2 tablespoons sugar1 tablespoon oriental sesame oil1 tablespoon minced peeled fresh ginger1/2 teaspoon cayenne pepper8 ounces linguine1 large orange bell pepper, cut into matchstick-size strips1/2 cup chopped green onions5 large lettuce leaves1/4 cup chopped fresh cilantro1/4 cup chopped salted peanuts


Combine first 8 ingredients in small bowl; whisk to blend. Set dressing aside.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to medium bowl. Add bell pepper and green onions. Pour dressing over; toss to coat. Season salad with salt and pepper. Line serving bowl with lettuce leaves. Transfer salad to prepared bowl. Sprinkle with cilantro and peanuts.

Homemade Ice Cream

2 ziplock sandwich bags. One large and one small

1/2 C milk

1 1/2 T sugar

1/2 t vanilla(or any other flavoring ie cocoa powder)

Choc chips

2 trays of ice

6 T salt

Pour milk and sugar into large bag add vanilla and choc chips(optional)

Put ice and salt into small bag. Put small bag into the large bag and shake

for 10 mins. Bag will get cold so be careful

Once mixed enjoy!

Vegetable Dumplings

SERVES 4 (or more)

1 package frozen round dumpling wrappers (or substitute regular wonton wrappers)


3 cups sliced fresh shiitake mushrooms

1 cup cubed medium-firm tofu (about 2/3 package)

1 thumb-size piece galangal OR ginger, sliced

3-4 cloves garlic

2 spring onions, sliced

1/4 tsp. white pepper

3 Tbsp. soy sauce

2 Tbsp. sesame oil

1 tsp. chili sauce (or more if you want them spicy)

1/4 cup vegetarian simulated chicken stock (or vegetable stock)

Fill a pot with an 1/8 of water to use to steam dumplings. Bring to a boil.

Place all Filling Ingredients together in a food processor or large chopper and blitz to create the mushroom-tofu filling.

Lay 6 dumpling wrappers out at once over a clean working surface. Also have ready a small bowl of water for sealing the dumplings.

Spoon a little of the filling in the middle of each wrapper (about 1 tsp.). Then dip your fingers (or a pastry brush) in the water and moisten all

around the outside of the wrapper. Bring the sides of the wrapper up over the filling and press together to seal. If it doesn’t seal, moisten the edges with a little more water.

Pinch along the seal to create a decorative edge

Set the finished dumplings on a plate dusted with corn starch or flour. Steam the dumplings right away, or cover and refrigerate up to 3 hours.

To steam, place the dumplings in a colander and place over the boiling water to steam with a tight-fitting lid for 15 to 20 minutes(mushrooms need to be well cooked)

To make the dumpling crispy, add a little oil in a pan and toast on both sides.

Chicken Teriyaki (serves 4/6)


2 tablespoons sake (Japanese Rice Wine)
1/4 cup mirin (sweet Japanese rice wine)

1/4 cup soy sauce

2 tablespoons light brown sugar

2 teaspoons grated fresh gingerroot

Splash sesame oil

1 3/4 pounds chicken thigh fillets (no skin or bones), preferably organic, cut or scissored into bite-sized pieces

1 teaspoon oil


Combine the sake, mirin, soy sauce, sugar, ginger and sesame oil in a

dish that you can steep the chicken in

Add the prepared chicken pieces and leave for 15 minutes.

Heat the oil in a large shallow frying pan or casserole (that has a

lid) over medium heat. Using a slotted spoon, transfer the chicken pieces

from the marinade to the pan. Saute them until they look cooked on the


Add the marinade to the chicken pieces and bring to a bubble, then turn

down the heat to a gentle simmer, put the lid on and cook for about 5

minutes. Cut into a piece of chicken to make sure it’s cooked through.

Remove the cooked pieces with a slotted spoon (you could keep them in a

bowl covered in aluminum foil to keep them warm) and turn the heat up

under the pan to let the liquid boil down to a thick dark syrup.

Return the chicken pieces back to the pan, stir well so that all the chicken

pieces are coated in the sticky savory syrup. Enjoy over rice if preferred.

Tom Kha Gai(Thai chicken ginger Soup)

2 cans coconut milk

2 cups chicken stock

2 red Thai chile, diced

1 piece fresh ginger

2 chicken breasts, thinly sliced ( this is easier if the breasts are still mostly frozen when you cut them)

1 can straw mushroom

4 medium tomatoes (optional)

1 stalk finely chopped lemongrass (optional)

1 cup chopped fresh cilantro

3 tablespoons lime juice

2 tablespoons fish sauce

2 tablespoons brown sugar


bring coconut milk and broth to a boil, minced ginger, and thai chiles to soup and simmer on medium for 10 minutes.Add chicken slices and stir occasionally until chicken is tenderly cooked.Add straw mushrooms (drained), and thinly sliced,(optional: cut a few cross-sections of lemon grass and add to the soup) (optional : cut tomatoes into largish cubes about 1″ square, and add to soup).Add more thai chiles if it is not spicy enough for you — simmer for 10 more minutes.When you are ready to serve, turn off the heat, add brown sugar, lime juice, fish sauce, and stir well.Then top it off with the cut cilantro(optional)

Thai Drunken Noodles


(8 ounce) boxes wide rice noodles4 tablespoons oil3 tablespoons garlic, chopped2 small onions, chopped2 large tomatoes, chopped1 red bell pepper, chopped2 cups cleaned and cut green beans1 lime, juice of1/4 cup chili-garlic sauce1/3 cup soy sauce1/2 cup brown sugar1 teaspoon salt


Soak noodles according to directions for stir-fry; drain.In a large skillet or wok heat oil over medium heat. Add garlic and stir-fry until light brown. Add onions, tomatoes, red bell pepper and green beans; continue to stir-fry over medium heat 1-2 minutes.Stir in noodles. Add lime juice, garlic chili pepper sauce, soy sauce, brown sugar and salt stirring continuously until noodles are firm but tender.

Sticky Rice With Mango Thai Dessert

2 cups glutinous ricewater

Rice sauce

1/2 can of 13 1/2 ounce cans coconut milk1 cup sugar1 pinch salt

Cream sauce

1/2 teaspoon cornstarch1/2 teaspoon salt1 tablespoon sugar1/2 can 13 1/2 ounce cans coconut milk2 -3 mangoes


Soak raw rice in plenty of water for 30 minutes. Rinse the rice by stirring it with your fingers, draining, and refilling with water. Stir-drain-refill a couple or three times, finally draining most of the water away until the rice is covered by just about a quarter inch of water, then microwave on high, covered, for ten minutes.Divide the coconut milk; half of a 13.5 oz. can to make the rice sauce and the other half to make the cream sauce.To make the rice sauce, stir 1/2 can of coconut milk into the cup of sugar and pinch of salt until salt and sugar are dissolved. Pour over rice after it has finished cooking and stir gently but thoroughly to blend. (I feel that this makes a little too much sauce; I pour about 3/4 of it in and discard the remainder.) If you want to form the rice into individual servings, do it now so they have time to firm up (at least half an hour).

Eggrolls1 package egg roll wrappers (4 1/2″ by 5 1/2″)Filling:1 pound fresh pork (or barbecued pork)1 medium onion (sliced)2 stalks celery, cut diagonally1/2 pound fresh mushrooms, sliced6 water chestnuts (fresh if possible), sliced1/2 pound suey choy (Napa Cabbage), sliced thinly, 1 inch lengthwise2 green onions, diced1 pound fresh bean sprouts Pork Seasoning:1 teaspoon soy sauce1 teaspoon oyster saucesalt and pepper to tastea bit (less than 1 teaspoon) cornstarch Gravy:4 tablespoons water1 tablespoon cornstarch1/2 teaspoon soy sauce2 teaspoons oyster saucesalt, pepper, accent (if desired) to taste2 tablespoons cornstarch mixed with 2 teaspoons cold water*2 tablespoons oil for stir-frying2 to 4 cups oil for deep-frying


Mix seasoning ingredients together. Cut the pork into thin strips, add the seasonings and marinate the pork for between 10 and 15 minutes.

While the pork is marinating, prepare the vegetables, and the gravy mixture.

Heat the wok over medium-high to high heat. Add the oil for stir-frying. When the oil is iready, add the celery and onion and stir-fry.

Taste and add salt and sugar if desired. Remove from the wok. Add the pork to the wok and cook until well done (place cover on wok). Remove. Clean the wok and stir-fry separately the mushrooms, water chestnuts, and bean sprouts. Check the seasoning while stir-frying the bean sprouts and add salt and/or sugar as desired. Stir-fry the suey choy, covering and cooking for approximately 1 minute, again adding salt and/or sugar if desired. Combine all the ingredients in the wok. If necessary, drain some of the juice from the vegetables out.

Add the gravy, pushing the vegetables up against the sides of the wok to form a well in the middle for the gravy, and stir to thicken. Mix thoroughly. Add green onion. Set the filling aside to allow to cool before wrapping.

Wrapping: Mix the cornstarch and water, slowly adding the water to the cornstarch until you have a “glue” which will be used to seal the wrappers.

To wrap, lay the egg roll wrapper out with the short (4 1/2″) side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately 1 tablespoon of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed.

Deep-frying: When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. The egg rolls should not be stacked. If possible do not reheat in the oven, as this can dry the eggrolls out, but if necessary, reheat them on low heat for 10 minutes on each side.

General Tso Chicken

4 cups peanut oil for frying

2 eggs

1 teaspoon sesame oil

1/2 cup cornstarch

1 pound skinless, boneless chicken

thighs, cut into bite-sized pieces

1 1/2 tablespoons rice vinegar

2 tablespoons rice wine

3 tablespoons white sugar

3 tablespoons soy sauce

1 teaspoon sesame oil

1 tablespoon banana ketchup(regular ketchup if not available)

2 tablespoons peanut oil

6 dried whole red chilies

1/2 cup diced onion

1 tablespoon minced garlic

1 tablespoon orange zest

2 tablespoons minced green onions

1 tablespoon toasted sesame seeds

Heat oil in sauce pan for cooking the chicken

Beat the eggs in a mixing bowl; whisk in 1 teaspoon of sesame oil and the cornstarch. Mix in the chicken until all the pieces are coated with batter. Drop into the hot oil a piece at a time; cook until the chicken is golden brown on the outside and no longer pink on the inside, about 4 minutes. Drain on a paper towel-lined plate.
Stir together the vinegar, wine, sugar, soy sauce, 1 teaspoon sesame oil, and the banana ketchup in a small bowl until smooth; set aside. Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Stir in the dried chile peppers and cook for a few seconds until the peppers brighten. Stir in the onion, garlic, and orange zest. Cook and stir until the onion is beginning to brown. Stir in the sauce; bring to a boil before adding the fried chicken. Reduce the heat to medium and stir until the chicken pieces are well coated with the sauce, a few minutes longer. Serve sprinkled with green onions and toasted sesame seeds.

Chrysanthemum Tea

2g chrysanthemum

2 pieces rock sug

3.5 cups water

Boil the water in a pot. Rinse the chrkysanthemum and add in to the water

once boiling

Turn heat to low and let simmer or brew for about 10 minuets

Then add in rock sugar to taste




1 tablespoon light soy sauce

1 tablespoon cornstarch

1 teaspoon white sugar

1/2 teaspoon ground black pepper

1 1/2 pounds skinless, boneless chicken

breast meat – cubed

1/4 cup water

2 tablespoons olive oil

2 (2 inch) pieces fresh ginger, cut into


2 cloves garlic, minced

1/4 cup fermented black beans, rinsed

and mashed

1 tablespoon white sugar

2 green bell pepper, chopped

2 red bell pepper, chopped

4 green onions, cut into 1-inch pieces

1 small carrot, sliced

2 tablespoons oyster sauce

1 teaspoon thick soy sauce

Whisk together the light soy sauce, cornstarch, teaspoon of sugar, and pepper in a large glass or ceramic bowl. Add the chicken breast and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 10 minutes
Heat the water in a large skillet over medium-heat until boiling. Quickly stir in the chicken and cook 3-4 minutes. Chicken will not be cooked through. Drain the water and place chicken on a plate. Set aside. Carefully wipe down the skillet and heat the oil over medium heat. Cook and stir the ginger and garlic until fragrant. Stir in the chicken, black beans and tablespoon of sugar. Cook the chicken breast until no longer pink in the center. Stir in the red and green peppers, green onions, carrots, oyster sauce and thick soy sauce. Cook and stir for 1 minuet

Can be served over rice

Pineapple Tart


2 1/2 cups all-purpose flour

2 tablespoons cornstarch

1/4 teaspoon salt

4 tablespoons confectioners’ sugar

2 sticks unsalted butter

2 egg yolks

1 egg yolk + 1/2 tablespoon condensed milk (lightly beaten for egg wash)


3 cans (20 oz can) sliced pineapples or 2 fresh pineapples

10 tablespoons or a heaping 1/2 cup sugar (more or less to taste)

1/2 tablespoon cloves (optional)


If you are using canned pineapple slices, drain the pineapple slices and then squeeze the extra

water/juice with your hands. Blend the canned pineapples until they are mushy, about 2/3

seconds. If you use fresh pineapples, remove the skin, cut into pieces and blend for 10


Transfer the blended pineapple into a deep pan (non-stick preferably). Add sugar and cloves

and stir well. Cook on medium to low heat until most liquid has evaporated, and the pineapple

jam turns golden in color. Stirring constantly and continuously using a wooden spoon to avoid

burning. Taste, and add more sugar as needed. Remove and discard the cloves and let cool in

the fridge.

Sieve the flour, cornstarch, salt and sugar in a big bowl or container. Soften the butter to room

temperature. Combine the flour mixture, butter, and egg yolks together. Knead to form the

dough. The dough is ready when it doesn’t stick to the hand. If the dough is too crumbly or dry,

add a little bit more butter (about 1 tablespoon) until the dough is easy to work with.

Divide the dough and pineapple jam (filling) each into 30 equal rounds. Flatten the pastry

dough with your palms and put the pineapple filling in the middle and use the dough to cover

the filling. Use your palms to round it up and then shape it into a roll about 1 1/2-inch long

shape. Use a small paring knife to make criss-cross patterns on the tart and then brush it with

the egg wash (see picture above) using a small pastry brush. Place the pineapple tarts on a tray

lined with parchment paper, arrange the pineapple tarts so they are at least 1 inch apart of

each other.

Preheat the oven to 350F and bake for 20-25 minutes or until light brown.


1. For the egg wash, you can just use the egg yolk. However, adding condensed milk to the

egg wash will make the surface of the pineapple tarts look more glossy and golden

2. If you run into the problem of the pastry dough being too dry or crumbly and very hard to

shape and work with, add more room-temperature (softened) butter into your dough

and knead the dough again until it’s not sticking to your hands and easy to work with

or you can added a wee bit of water and it worked, too

2014 Fall Session



1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter

1/2 cup white sugar

2 eggs

1 1/4 teaspoons vanilla

2 cups chopped apples

1/3 cup packed brown sugar

1 tablespoon all-purpose

1/8 teaspoon ground

1 tablespoon butter


Preheat oven to 375 degrees

F (190
degrees C). Grease a 12 cup muffin pan.

In a medium bowl, mix
flour, baking powder, baking soda and

In a large bowl, beat
together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples,
and gradually blend in the flour mixture. Spoon the mixture into the prepared
muffin pan.

In a small bowl, mix
brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse
crumbs. Sprinkle over tops of mixture in muffin pan.

Bake 20 minutes in the
preheated oven, or until a toothpick inserted in the center of a muffin comes
out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a
wire rack.


Fresh Pumpkin Filling

1 small canned pumpkin

3 cinnamon sticks

5 whole cloves

1 cup packed
dark brown sugar

Turn over Dough

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup shortening

2 eggs

1/2 cup milk

2 tablespoons granulated sugar

1 teaspoon cinnamon (optional)


Canned evaporated milk or egg white

Cinnamon-sugar mixture (1 teaspoon ground cinnamon mixed with 1/4 cup sugar)

Make pumpkin filling:

In a small pot add canned pumpkin
and cinnamon sticks and cloves. Bring liquid to a boil and then remove from the

Remove cinnamon and cloves and add
pumpkin puree and over medium-low heat add sugar let it melt into the pumpkin
puree, stirring occasionally so it will not burn or stick to the pot. The pumpkin
puree will turn a dark color.

To help puree set, place in the
refrigerator for 15 min. If some liquid separates, remove it with a spoon
before using so the filling is not watery.

You can make the empanada dough
after your filling has chilled.

Make turn over dough:

Mix the first 3 dry ingredients. Cut in the shortening. It is best to use your
hands. Add the eggs, milk, sugar, and cinnamon. Continue
to work in with your hands until you have a soft dough. Split the dough in
half, wrap in plastic wrap, and refrigerate for about 15 minutes.

Chicken Chowder Stew

2 Tbs Canola

3 cooked
bone in chicken breasts shredded

2 onions

1 red pepper

3 garlic
cloves minced

6 cups
chicken broth

2 cans

1 cup corn

2/3 cup
uncooked rice

1 tsp dried

½ tsp salt

¼ black pepper

Heat the oil
in a large soup pot. Add onions, peppers, garlic. Add broth, pumpkin, corn,
rice, basil, salt, pepper and cooked chicken. Bring soup to a boil reduce heat
and simmer, covered intil rice is tender about 20 minutes. ENJOY!

Mug Lava Cake



1 coffee mug

4 Tbsp. cake flour (plain, not self-rising)

4 Tbsp. sugar

2 Tbsp. cocoa

1 egg

3 Tbsp. milk

3 Tbsp. oil

Small splash of vanilla

3 Tbsp. chocolate chips, optional

1 teaspoon peanut butter, optional


Add dry ingredients to mug, mix well with a fork.

Add egg, mix throughly.

Pour in milk, oil and vanilla, mix well.

Add chocolate chips if desired. Push a dollop of
peanut butter into the center of the batter if desired.

Put mug into microwave and cook for three minutes on
1000 watts. Cake will rise over top of mug. Allow to cool for 2 minutes.


Buff Chicken Mac and Cheese

1 lb elbow pasta cooked

4 strips bacon (cooked and crumbled)

2 chicken breast cooked/shredded

¼ cup Buff wing sauce

4 T Butter

2 T Flour

2 c Milk

¼ Onion


¼ lb Cheddar grated

¼ lb Swiss cheese grated


1.Preheat oven to 350 degrees

2.Prepare the elbow macaroni according to package directions.

3.Meanwhile, melt the butter in a small saucepan over medium high heat. Stir in the flour
until a cream colored paste forms. Then pour in the milk and stir constantly
until this comes to a hard boil, then stir for 1 more minute. Remove from heat
and set aside.

4.When the macaroni is cooked, spread 1/2 of it into the bottom of a lightly greased
9×13-inch baking dish. Then layer 1/2 of the grated onion, 1/2 of the salt and
pepper and 1/2 of each of the cheeses. Repeat this one more time: macaroni, toss in chicken and buff sauce
onion, salt and pepper and cheeses, and then pour the reserved white sauce over
all. Top off with small pats of butter to taste.

5.Bake in muffin pans 350 10 min

2014 Soup & Stews

Chicken Chowder Stew

2 Tbs Canola

3 cooked
bone in chicken breasts shredded

2 onions

1 red pepper

3 garlic
cloves minced

6 cups
chicken broth

2 cans

1 cup corn

2/3 cup
uncooked rice

1 tsp dried

½ tsp salt

¼ black pepper

Heat the oil
in a large soup pot. Add onions, peppers, garlic. Add broth, pumpkin, corn,
rice, basil, salt, pepper and cooked chicken. Bring soup to a boil reduce heat
and simmer, covered intil rice is tender about 20 minutes. ENJOY!

Squash Pear Soup

1 onion

2 Tbs olive

3 garlic

1 diced
butternut squash

3 pears

1 Sprig
fresh rosemary

4 Cups
Vegetable Broth

¼ tsp Cumin

½ tsp

butternut squash at 400 for 20 min. Dice onion, pears, garlic simmer with olive
oil. Add cumin, cinnamon. Add vegetable broth. Put all ingredients in blender.


Butternut Squash and Vanilla Risotto


4 cups vegetable broth

1 large vanilla bean

3 cups peeled cubed (1-inch wide) butternut squash,
about 12 ounces

2 tablespoons butter, plus 1 tablespoon

3/4 cups finely chopped onion (from 1 onion)

1 1/2 cups Arborio rice or
medium-grain white rice

1/2 cup dry white wine

1/2 cup freshly grated Parmesan

1/2 teaspoon salt

2 tablespoons finely chopped fresh chives


In a medium saucepan, warm the broth
over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the
seeds and add them, and the bean, to the broth. When the broth comes to a simmer reduce the heat to low. Add the butternut
squash to the simmering broth and cook
until tender, about 5 minutes. Using a slotted

spoon remove the butternut squash to a side dish. Turn the heat on the
broth down to very low and cover to keep warm.

Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add
the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely

evaporated, about 3 minutes. Add 1/2 cup of the simmering
broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and
allowing each addition to of the broth to absorb before adding the next, until
the rice is tender but still firm to the bite and the mixture is creamy, about
20 minutes total. Discard the vanilla
bean. Turn off the heat. Gently stir in
the butternut squash, Parmesan, the remaining tablespoon of butter, and salt. Transfer the
risotto to a serving bowl and sprinkle with chives. Serve immediately

Porcini Chicken Risotto


1/2 pound fresh wild mushrooms,
such as porcini, shiitake or chanterelle

1 ounce dried porcini mushrooms

2 tablespoons olive oil

2 tablespoons unsalted butter

1 large onion, diced

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 tablespoon chopped garlic

1/4 cup brandy

1/2 pound Arborio rice

1 bay leaf

4 cups chicken stock or
canned broth, warm

1/2 cup Parmesan cheese


Wipe the fresh mushrooms clean with
a damp paper towel. Break into bitesized pieces and reserve. Soak dried porcini
in enough boiling water to cover for about 1/2 hour, or until pliable. Drain
them, reserving the soaking liquid, and rinse mushrooms under running water.
Chop into bitesized pieces and add to fresh mushrooms. Strain soaking liquid,
add to stock and set aside.

Heat oil and butter in a large saucepan over medium low heat. Cook onions with salt and pepper
until soft and translucent, 7 to 10 minutes. Stir in garlic and cook until
aroma is released, about 1 minute. Add mushrooms and saute until golden. Add
brandy, turn heat to high, and scrape bottom of pan with a wooden spoon to
release brown bits.

Light alcohol with a match. When
flame subsides, add rice and saute until slightly colored, about 1 minute. Add bay
leaves and 1/2 cup stock. Bring to a boil,
reduce heat to medium, and cook until near dry.

Once the liquid is evaporated,
briefly saute rice. Then, add stock 1/2 cup at a time, constantly stirring with
a wooden spoon until absorbed. Repeat procedure, stirring constantly and
briefly sauteing between additions, until all stock has been absorbed. You must
constantly stir while cooking rice. When done, the rice should be glazed
outside and soft throughout. It takes approximately 20 minutes to add all the
stock. Stir in Parmesan cheese.
Serve immediately.

2014 Fall Session #2

Italian Style Turkey Chili

1 lb. ground turkey

4 cloves garlic, minced

1 small onion, chopped (optional)

2 Tbsp. olive oil

Few sprigs of fresh basil chopped

Few sprigs of fresh parsley chopped

1 tsp of crushed oregano

1 lb. butternut squash, peeled, seeded, and cut into 1 inch cubes

1 (15.5 oz) can white beans, drained and rinsed

1 (15.5 oz) can black beans, drained and rinsed

32 oz. low sodium chicken broth

1 can tomato sauce

2 green peppers, seeded and chopped

4 C. fresh spinach, packed

2 C. cooked brown rice


In a large pot over medium high heat, add the olive oil, onion,
and garlic. Cook and stir for 3 minutes, then add in the ground turkey and stir
until the turkey is fulled cooked (no longer pink). Add in the rest of the
ingredients, except for the spinach and brown rice, and turn heat to high.
Bring to a boil and let simmer uncovered for at least 20 to 30 minutes,
or until butternut squash is soft. Stir occasionally. Stir in spinach and
cooked brown rice, stirring until spinach is fully wilted.

Serve hot, grated cheese, or avocado

Pasta Class 2014

Fresh Pasta


1 cup cake flour (not

1/4 cup all-purpose flour

1/2 teaspoon salt

2 large egg yolks

1 1/2 tablespoons extra-virgin
olive oil

1/4 cup water


together all dough ingredients in a food processor or by hand until mixture
just begins to form a ball. Knead dough on a lightly floured surface,
incorporating only as much additional flour as necessary to keep dough from
sticking, until smooth and elastic, 6 to 8 minutes. Wrap dough in plastic wrap
and let stand at room temperature 15 min.

Traditional Meat Sauce


2 tablespoons olive oil

1 pound ground beef

1 large onion, chopped

4 garlic cloves, minced

1/4 cup chopped fresh parsley

1 teaspoon dried basil,

1 teaspoon dried oregano,

1 teaspoon paprika

1 28-ounce can Italian plum
tomatoes, drained, chopped

1 8-ounce can tomato sauce

1/2 cup dry red wine

1 cup grated Parmesan


Heat oil
in heavy large skillet over medium-high heat. Add ground beef and cook until
brown, breaking up with fork, about 3 minutes. Using slotted spoon, transfer
beef to plate. Add onion and garlic to skillet and sauté until onion is tender,
about 5 minutes. Stir in parsley, basil, oregano and paprika and continue
cooking 1 minute. Return beef to skillet; add tomatoes, tomato sauce and wine.
Reduce heat to medium-low. Simmer until sauce is thick, about 30 minutes. (Can
be prepared 3 days ahead. Cover and refrigerate. Bring to simmer before continuing.)

pasta with sauce and 3/4 cup grated Parmesan in large bowl. Sprinkle remaining
Parmesan over pasta.

Traditional Alfredo Sauce


1/2 cup heavy cream

1/4 tsp salt

1/2 stick unsalted butter, cut
into pieces

1/3 cup grated

Fresh parsley to garnish

¼ tsp nutmeg

½ tsp crushed black pepper


fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6
quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.

bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low
heat, adding 1/4 teaspoon salt, ¼ tsp
nutmeg, 1/2 teaspoon pepper.

fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more
cooking water if necessary.

Rising Stars Moms

Tequila / Mango Shrimp


1 Mango chopped

½ Red Onion chopped

½ Jalapeño

1 Lime

2 Tbs butter

1 ½ lb Peeled raw shrimp

½ cup tequila

½ cup fresh cilantro

Salt & pepper to taste

1 box Philo dough


  1. Melt butter in a large skillet over medium heat. Saute garlic until light brown. Place shrimp in the pan, and cook for 3 minutes.
  2. Pour in tequila, and season with cilantro, salt, and pepper. Cook for 2 more minutes.
  3. Add fresh ingredient/serve in baked philo cups


2 Lbs chicken breasts sliced to skewer marinated in 1 lemon, 1/4 tsp paprika, 1 Tbs salt, 1/2 Tbs pepper, 1 Tbs olive oil. Skewer the chicken cook in a grill pan for 3 min on each side. Make the peanut sauce below. Serve on the side.

  • 1 cup smooth peanut butter
  • 1/4 cup low-sodium soy sauce
  • 2 teaspoons red chili paste, such as sambal
  • 2 tablespoons dark brown sugar
  • 2 limes, juiced
  • 1/2 cup hot water
  • 1/4 cup chopped peanuts, for garnish

Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.

Peanut Sauce:

Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.

Co Co Strawberry Shortcakes
Makes 8
• 2 (16-oz.) containers fresh strawberries, quartered
• 3/4 cup sugar, divided
• 1/4 teaspoon almond extract (optional)
• 1 cup whipping cream
• 2 tablespoons sugar
• 1 tablespoon coco powder sifted
• 2 3/4 cups all-purpose flour
• 4 teaspoons baking powder
• 3/4 cup cold butter, cut up
• 2 large eggs, lightly beaten
• 1 (8-oz.) container sour cream
• 1 teaspoon vanilla extract
• Garnish: fresh mint sprigs

1. Combine strawberries, 1/2 cup sugar, and, if desired, almond extract. Cover berry mixture, and let stand 2 hours.
2. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill up to 2 hours.
3. Combine flour, remaining 1/4 cup sugar, coco powder and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or two forks until crumbly.
4. Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet. (Coat cup with vegetable cooking spray after each drop.)
5. Bake at 450° for 12 to 15 minutes or until golden.
6. Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded Tbsp. chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired.
7. Strawberry Jam Shortcakes: Prepare recipe as directed. Before topping shortcake bottoms with strawberry mixture, stir together 1/4 cup strawberry jam and 2 Tbsp. chopped fresh mint. Spread cut sides of bottom shortcake halves evenly with jam mixture. Proceed with recipe as directed.


2 Pears sliced

1 Large yellow onion

4 Tbs butter

1/2 Tbs salt

1/2 Tbs sugar

1/2 cup blue cheese crumbled

1 loaf french bread-sliced

Saute the pear, onion in the butter. Add the sugar to carmilize. Toast the bread brushed with olive oil for 8 min. Assemable the mixture on the toasted bread. Top with cheese broil for 4 min. Enjoy!

Advanced Thai Class

Tom Kha Gai (Chicken, Galangal & Coconut milk soup)


1 LBS                      Chicken breast, cut into bite size

2 Cans                   Coconut milk (I prefer the organic coconut milk as they don’t have a lot of additives)

1 Pint                     White mushrooms or oyster mushrooms (please don’t use Shitake as it is too powerful for the dish)

1 stalk                   Lemongrass

1 chunk                                Galangal (this is the “Kha” in Thai)

2 leave                  Kaffir lime leaves

2 bulbs                  Pickled garlic (optional but it gives so much flavor, you will see what I mean)

1                              Shallot (pounded)

2-3                          Limes (juice)

1 TBSP                   Cilantro (to garnish)

1 tsp.                     Sugar (if you don’t use the pickled garlic)

1 TBSP                   Fish sauce (this is really up to you if you are going to use less or more)


          Heat coconut milk in heavy pan or pot, and all herbs (lemongrass, galangal, lime leaves, pickle garlic & shallot) cover & bring to a boil. I tend to use medium heat since I don’t want the coconut milk to separate and retain the flavor of the herbs within the pot.

          Add chicken, bring to a boil

          Add mushroom, bring to a boil

          Turn off the stove

          Season the soup with lime juice, fish sauce and sugar if you don’t use the pickled garlic.

          Garnish with cilantro

I sometime crush some fresh red chilies and sprinkle on top; it just gives so much more depth into the soup.



Chicken Stir fried with curry paste ( Gai Pad Prik Gang)

Serve 3-4

Red Curry Paste

3-5 dried long red chillies

2-3 dried bird eye chillies or red chillies

2-3 fresh red chillies

Good pinch of salt

½ TBSP Galangal

1 TBSP lemongrass

½ Tsp chopped kaffir lime leaves

½ Tsp cleaned and chopped coriander root or stem part

2 TBSP chopped shallots

2 TBSP chopped garlic

3-4 TBSP vegetable oil

½ LB Thinly sliced chicken breast

10 Green Bean, cut 1 inch long

1-2 TBS fish sauce

1 Tsp palm sugar

¼ cup water

2 TBSP Julienned ginger

2-3 kaffir lime leaves, torned

2 long green or red chilies to garnish

¼ cup Thai basil

This dish is found throughout Thailand since the paste is very versatile. But a lot of cooks or restaurants will use the store find red curry paste, I guarantee you that the flavor you will get from here is a whole lot more sharp and honed at the same time.


To make curry paste:

Nip off the stalks of the dried long red chilies, then cut along their length and scrape out the seeds. Soak the chilies in water for about 15 minutes until soft, then drain and rough chop them. Rinse the dried bird’s eyes chilies, if using to remove any dust. In the food processor (traditionally we use mortar and pestle, but I am the child of the new world so food processor it is), add all ingredients above for red curry paste, blend until smooth.

Heat oil in wok or heavy pan, add the paste and fry over medium heat (good luck with the electric stove, lol!) until fragrant – about a minute. Add chicken, stir until cook but not too dry.

Add in fish sauce, palm sugar, water, ginger, kaffir lime leaves and sliced chilies.

This dish should taste rich, hot, salty and slightly oily, finish with Thai basil, served with steamed rice.

Cancellation/Refund Policy

All sales are final, no refunds are given for weather delays, or other reasons. We will provide you with a credit that can be used for a future event if you provide 24-hour notice of cancellation.

Allergy Warning:

Unfortunately we cannot accommodate those with allergies to some foods. We do use peanuts and products that may contain or have been made in facilities that process peanuts. We cannot make considerations for other foods as well.

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