Showing posts with label
culinary online cooking classes.
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Showing posts with label
culinary online cooking classes.
Show all posts
- 3 to 5 pound Pork Butt or Shoulder Roast
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cloves
- 1 1/2 teaspoon salt
- 12 ounces Mexican beer
- 1 large orange sliced
- 4 tablespoons vegetable oil divided use
- 1 tablespoon ground cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon cayenne pepper
How to Make It
- Preheat oven to 350 degrees. Trim roast and slice into 1/4 inch thick pieces. Preheat a large dutch oven or oven safe pot over high heat. Add in 1 tablespoon vegetable oil and sear meat, 5 to 7 minutes.
- Combine spices and sprinkle over pork. Pour beer over meat and spices. Top with orange slices.
- Braise in the 350 degree oven for 2 to 2 1/2 hours until the meat can easily be shredded with a fork. Remove orange slices. Shred meat.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Work in 3 batches and use tongs to place the meat into the oil and saute until crisp, about 3 to 5 minutes. Add in more oil for each batch. Serve hot.
- 8 ounces whole-grain macaroni elbows
- 1 head of broccoli, florets cut into small bites (about 1 ½ to 2 cups), optional*
- 1 ½ tablespoons avocado oil or extra-virgin olive oil
- 1 small yellow onion, chopped (about 1 ½ cups)
- 1 cup peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato), preferably organic
- 3 cloves garlic, pressed or minced
- ½ teaspoon dry mustard powder
- ½ teaspoon fine sea salt, more to taste
- Small pinch of Frontier Co-op red pepper flakes
- ½ teaspoon garlic powder
- ½ teaspoon onion pwder
- ⅔ cup raw cashews
- 1 cup water, more as necessary
- ¼ cup Frontier Co-op nutritional yeast
- 2 to 3 teaspoons apple cider vinegar or distilled white vinegar, to taste
How to Make It
Bring a large pot of salted water to boil for the pasta. Cook according to package directions. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain, and transfer the contents to a large serving bowl.
Meanwhile, in a medium-to-large saucepan, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.
Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine, and cook, stirring constantly, for about 1 minute to enhance their flavors.
Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.
Carefully pour the mixture into a blender. Add the nutritional yeast and 2 teaspoons vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.
Taste, and blend in additional salt until the sauce is utterly irresistible (I typically add at least another ½ teaspoon). If it needs a little more zip, add the remaining teaspoon of vinegar. Blend again.
Pour the sauce into the bowl of pasta. Stir until well combined, and serve immediately. Leftovers keep well, chilled and covered, for 3 to 4 days. Gentle reheat, adding a tiny splash of water if necessary to loosen up the sauce.
- broccoli chicken
- 1/2 bag Tyson frozen boneless, skinless chicken thigh strips, thawed (2.7 pound bag)
- 2 bunches broccoli, separated into florets (I think my store separates whole heads)
sauce
- 2 tablespoons sesame oil
- 1/2 teaspoon ginger powder
- 1 tablespoon minced garlic
- 5 tablespoons soy sauce
- 3 tablespoons rice vinegar
How to Make It
- Heat 2 tablespoons sesame oil in pan over medium heat. Add chicken and cook until cooked through. Add broccoli and sauce. Stir fry until broccoli is bright green. Serve with rice. We like Trader Joe's frozen vegetable fried rice if we need something quick
- 1- 3oz. pkg. cream cheese, softened
- 1 stick of margarine or butter, softened
- 1 C. flour
- Dash of salt
- Blend together cream cheese, margarine, flour and salt. Shape into 24 balls; press each ball into 1 3/4? muffin tins (press dough in bottom and sides with fingers, do not leave any holes).
Filling:
- 2 eggs, beaten
- 1 C. brown sugar
- 2 T. margarine or butter, melted
- 1 tsp. vanilla
- Dash of salt
- 1 C. pecans, chopped
How to Make It
- Combine eggs, brown sugar, margarine, vanilla, and salt. Mix well (do not beat with beater, or tops will be crusty instead of a nutty one). Divide pecans evenly in pastry shells. Pour filling in shells, filling 2/3 full. Bake at 350 degrees for 20-25 minutes. Cool slightly before removing from pans. Cool on wire rack. Makes 24. “Nutty” rich–a real favorite.
- 1 box yellow cake mix, without pudding, plus ingredients to prepare
- 1 package (8 ounce size) cream cheese, softened
- 2 cups milk
- 1 package (4 serving size) instant vanilla pudding mix
- 4 bananas
- 2 cups sugar
- 1 large can crushed pineapple
- 1 carton (medium size) Cool Whip
- maraschino cherries, chopped
- 1 cup pecans, for garnish
- 1 cup coconut, for garnish
How to Make It
- Mix cake according to directions, substituting required amount of milk instead of water. Bake in 9x13" pan.
- Punch holes in cake. Heat sugar and pineapple till boiling. Pour over hot cake. Let cool completely.
- Mix cream cheese with mixer until smooth. Add 2 cups milk and instant pudding. Spread over cake. Refrigerate till set.
- Slice bananas over cake. Cover with whipped topping. Garnish with cherries, pecans and coconut.
- 1 Trotilla Wrap (I used multi-grain, use what ever you prefer)
- 2 ounce of smoked turkey
- 1/2 slice sharp american cheese (or cheese of your choice)
- 2 slices cooked bacon**
- 1 tablespoon Ranch dressing
- 2 tomato slices
- Romaine lettuce (you could also use baby spinach)
How to Make It
- Spread ranch dressing over the center of wrap. Add turkey, cheese, bacon, tomato, and romaine.
- Fold sides in and then roll up.
- Bacon can be cooked in skillet, oven, or microwave.
- 1/2 cup butter, softened
- 1/2 cup butter flavored shortening
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 cup creamy peanut butter
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
How to Make It
Preheat oven to 375 degrees F.
Cream the butter, shortening, and sugars. Blend in the eggs and vanilla. Add peanut butter, mix till smooth and creamy. Add dry ingredients and stir (by hand) until well blended.
Roll dough into balls. Place 2-3 inches apart on cookie sheets. Make criss-cross pattern with fork.
Bake 6-8 minutes until set, but not hard. Do not over bake. Remove from cookie sheet to cooling rack.
- 2 lbs lean ground beef
- 1 (1 1/4 ounce) package taco seasoning
- 1 (15 ounce) can corn, drained
- 1 (10 3/4 ounce) can Fiesta nacho cheese soup
- 1 (32 ounce) package tater tots
- 1 (8 ounce) package cheddar cheese
How to Make It
- brown beef drain.
- stir in taco seasoning and water and simmer for 5 minutes.
- add corn soup put in 9 x 13 pan and top with tater tots.
- bake at 350 for 35 minutes.
- take out top with cheese put back in oven for 5 minutes or till cheese is melted.
- add ketchup or taco sauce when served tastes very good enjoy.
- c 1/2 c buttermilk
- c 1 3/4 c sugar
- large 2 large eggs
- Tbsp 3tbsp flour
- pinch pinch of salt
- stick 1 stick butter
- tsp 1tsp vanilla
- nutmeg
How to Make It
- Preheat oven to 400°. Mix everything together and pour into an unbaked 9" pie shell. Sprinkle the top lightly with nutmeg. Bake 15min. Reduce oven to 350° and bake 45min. Cool to allow filling to set.Best Southern Pie ever.. Delicious!
- 2 14 oz cans mandarin oranges
- 2 14 oz cans pineapple chunks
- 2 jars maraschino cherries
- 1 bag mini marshmallows
- 2 8 oz containers cool whip
- 1 cup coconut
How to Make It
- Draine the liquids out from the fruits and put the fruit in a large bowl then add marshmallows and coconut. Slowly mix in the cool whip and chill before serving.
- 2 boxes jiffy cornbread mix
- 1 can cream style corn
- 2 chopped jalapenos
- 6 oz Mexican cheese or more
- 1 1/2 hamburger
- small onion chopped
- can rotel tomatoes
- clove garlic
How to Make It
- Mix 1 cornbread mix according to instructions and add 1/2 can of corn. Pour in greased 9x13 baking dish ,
- Saute hamburger onion tomatoes and garlic. Drain if needed then pour over cornbread mixture.
- Mix 2nd box of jiffy mix and corn together and pour over meat mixture. Top with cheese and chopped jalapenos.
- Use box cooking time and temp: may take a little longer test with tooth pick.
- 1 pound ground beef
- ¾ cup chopped onion
- ¾ cup shredded carrots
- ¾ cup diced celery
- 3 cups chicken broth
- 2 cups diced peeled potatoes
- 3 tablespoons all-purpose flour
- 3 tablespoons butter
- 2 cups (8 ounces) sharp cheddar cheese
- 1-1/2 cups milk
- 1 teaspoon salt
- ½ teaspoon pepper
How to Make It
In a 3-qt. saucepan, brown beef. Add the onion, carrots and celery, saute for 5 minutes. Add the broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt butter. Add flour; cook and stir for 3 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts.
- 2 eggs
- 2/3 cup milk
- 32 Ritz crackers, crushed
- 1/2 cup chopped onion
- 4 ounces shredded sharp cheddar cheese
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 lbs ground beef
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 1 teaspoon mustard
How to Make It
- Preheat oven to 350.
- Beat eggs. Add milk and crackers. Stir in onion and cheese. Add ground beef. Mix well. Shape into a loaf.
- Bake at 350 for 45 minutes.
- Combine ketchup, brown sugar and mustard to make topping. Spoon half of the topping over the meatloaf after 30 mins of baking. Return loaf to oven for 10 more mins of baking. Spoon the rest of the topping over meatloaf, return to oven and bake for 5-10 mins more.
- 2 1/2 C pecans
- 1/2 C butter (I use salted)
- 1 C brown sugar
- 1/2 C light corn syrup
- 7 ounces sweetened condensed milk (1/2 of a 14 ounce can)
- 1/2 t vanilla
- 1 (12 ounce) package milk chocolate chips
- 1/2 t shortening (I use butter flavored Crisco)
How to Make It
- 1. Toss 2 1/2 cups of pecans into a large skillet. Toast them over medium high heat, stirring occasionally, until they have darkened just a bit and smell fragrant and wonderful. Should only take a few minutes
- 2. Find yourself 2 large cookie sheets. Line them with parchment paper and spray it with cooking spray. Arrange your pecans into clusters, three to a group works well. You want to leave some space (about an inch) between each cluster.
- 3. Make your caramel (full tutorial with pictures found here). Place 1/2 C butter into a medium-sized sauce pan. Melt it over medium high heat. Add 1 C brown sugar, 1/2 C light corn syrup and 7 ounces sweetened condensed milk to the pan. Increase the heat just a bit and stir it continually. Cook and stir until it reaches 235-240 degrees. I generally remove it from the heat when it reaches about 234 degrees. It will continue to rise in temperature just a bit even without the direct heat, making the caramel just the right texture.
- 4. Stir in 1/2 teaspoon vanilla
- 5. Carefully drizzle about 1 1/2 teaspoons of caramel over each nut cluster. You’ll want to work quickly, as the caramel will begin to set up. Be sure there is caramel touching all of the nuts in your cluster. The caramel works like glue, sticking the nuts together.
- 6. In a microwave safe bowl pour 12 ounces of milk chocolate chips. Heat in the microwave for 30 seconds at a time, stirring after each cooking interval.
- 7. Add 1/2 teaspoon of shortening to the melted chocolate. Allow it to sit for a minute or two (so it can melt and make the chocolate chips more spreadable). Stir it all together.
- 8. Spoon about 1 1/2 teaspoons of melted chocolate over the top of the caramel and nuts. Swirl it around along the top making a pretty swoop with your spoon.
- 9. Allow the chocolate to set up. Once it has hardened and cooled you can serve them immediately, or transfer them to an air tight container.
- 4 cups (8 slices) cubed white bread
- 1/2 cup raisins
- 2 cups milk
- 1/4 cup butter
- 1/2 cup sugar
- 2 eggs, slightly beaten
- 1 tablespoon vanilla
- 1/2 teaspoon ground nutmeg
Sauce Ingredients:
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup heavy whipping cream
- 1 tablespoon vanilla
How to Make It
Pudding:
- Heat oven to 350°F.
- Combine bread and raisins in large bowl.
- Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes.
- Stir in all remaining pudding ingredients.
- Pour into greased 1 1/2-quart casserole.
- Bake for 40 to 50 minutes or until set in center.
Sauce:
- Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes).
- Take off the heat and stir in vanilla.
- To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated
- 1/2 cup firmly packed brown sugar
- 5 boneless chicken breasts
- 1 c grated mozzarella cheese
- 1 10 ounce can cream of chicken soup
- 1 soup can full of milk
- 1 pkg crescent rolls
How to Make It
- 1 Cook chicken and dice,Mix 1/2 cup mozzarella cheese with the chicken in bowl set aside.
- 2 Separate and unroll the crescent rolls and place side by side in a 9 by 13 baking dish. put chicken mixture at one end of roll and roll into a cake roll(like a log.
- 3 Heat soup,milk and the remaining cheese in a saucepan. When warm pour soup mix over the chicken roll. Bake at 350 degrees uncovered for 30 minutes or until brown and bubbly. NOTE; you can double recipe and put both loafs in the 9by13 pan .
- 2 lb ground beef
- 1 can refried beans
- 1 can of tomato sauce
- 1 packet taco seasoning
- 1 oz shredded cheese
- 12 tortillas/taco shells
How to Make It
- Start with the taco shells, buy them in the store or make em yourself. If you make them yourself, I don’t think you will ever go back to purchasing taco shells. All you need is some tortillas and cooking spray. We used some small, soft “taco” tortillas. We used the flour kind but corn is fine too.
- First you want to steam them… Wet some paper towels and wring them out well. Layer the tortillas with the wet paper towels on a plate and then microwave (we did 6 at a time). Keep an eye on them, it should be about 30 seconds until they are steamed. Then lightly spray each side with cooking spray and drape each tortilla over two bars of the oven rack. It is wise to put a baking sheet below them to catch any oil from the cooking spray. Bake at 350-375 degrees for 7-10 minutes. You will be able to tell that they are browning & getting crispy. Take them out and set them aside!
- Okay, now for the filling All you need is ground beef (2 pounds), 1 can of refried beans, 1 can of tomato sauce, 1 packet of taco seasoning, shredded cheese, & your favorite taco toppings.
- Brown the ground beef in a large skillet. COMPLETELY drain all grease and return to skillet. Over low heat, add refried beans, taco seasoning, and about half to two-thirds of the tomato sauce (you can eye this to see whats best, you don’t want the filling to be too runny or your tacos will be soggy on the bottoms). Blend well and scoop into the tacos (which should be “standing” in a lightly greased casserole type dish). Then just sprinkle the cheese over the top and bake. I think I did my at 375 degrees for about 10 minutes.
- 8 ounce Macaroni (elbow for the real southern way), but I used Conchigliette (small sea shells) and Ditalini (short tubular salad pasta)
- 1/2 cup finely diced celery
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 2 thinly sliced green onions
- 1/4 cup sweet salad cubes (sweet pickle relish)
- 1 tablespoon red wine vinegar
- 1/4 teaspoon seasoning salt
- 1/4 teaspoon black pepper
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup crumbled, small cubed or shredded sharp cheddar cheese
How to Make It
- Cook pasta in rolling well salted boiling water just under the time on package or al dente. Drain into a colander, rinse briefly with cold water and allow to drain.
- In a medium bowl, combine the celery, red and green bell peppers, onion, salad cubes, vinegar, seasoning salt and black pepper. Mix well.
- Fold in the mayonnaise and the sour cream blending well. Taste and add additional salt if needed. Fold in the pasta, cover and refrigerate overnight or at least 4 hours.
- Fold in the cheese before serving or up to several hours if needed to transport is fine.
- 1 1/2 C Butter, softened
- 3 C Sugar
- 5 Eggs
- 1 t Vanilla Extract
- 2 t Almond (or Lemon) Extract
- 3 C All-purpose Flour
- 1 C Sprite, 7-UP, Or Sierra Mist
How to Make It
- Preheat oven to 350 degrees.
- Cream butter. Add sugar, 1 cup at a time, beating for a minute before adding and scraping the sides of the bowl after each addition.
- Once all the sugar is added, continue to beat for an additional 4 minutes. Add eggs, 1 at a time, mixing after each addition.
- Add the extracts and mix well.
- Add the flour and soda alternately, starting and ending with the flour, mixing well after each addition and continuing to scrape the sides of the bowl.
- Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is firm.
- If using a loaf pan, this will fill two pans, bake for 50-60 minutes, until the cake is firm.
- 1 boneless rib eye steak, per person
- Vegetable oil, to coat
- Worcestershire Sauce (optional)
- Kosher salt
- Ground black pepper
- Garlic powder
- 1 T butter
How to Make It
- Place a grill/griddle pan in the oven
- and heat the oven to 500 degrees F.
- Bring the steak to room temperature in a plastic bag.
- I went ahead and added my seasoning,
- oil and Worcestershire sauce to the bag
- and let it sit until room temp.
- I didn't get a picture of this step... it moved to quickly!
- But this is the best way to clean the pan after searing...
- just add some water to the hot pan and place it back on the stove.
- Use a wooden spoon to loosen bits from the bottom.
- While the oven reaches temperature, place a skillet on the stove over high heat. Coat the steak lightly with oil and Worcestershire (if desired) and sprinkle both sides with a generous pinch of salt. Grind on black pepper and sprinkle lightly with garlic powder.
- When the skillet is very hot, place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the steak straight into the oven on the grill pan for 2 minutes.
- Flip the steak, place a dab of butter on top,
- and cook for another 2 minutes.
- (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
- Remove the steak from the pan, cover loosely with foil
- and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
- Serve with a nice tossed vegetable salad
- and maybe a baked potato or steak fries.
