What's Cookin?

What’s Cookin?

Recipes from Carroll’s Cultural Seminar class.

Sandbakkels

Ingredients:

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Shyann

Pistachio Fluff

Ingredients:

• 1 box Pistachio Instant Pudding

• 1 large tub Cool Whip

• 1 16-oz. can crushed pineapple (with juice or undrained)

• ½ C chopped pecans

• ½ C mini marshmallows

Sophia – Turkey

Turkey Recipe

Instructions:

My uncle makes the turkey by brining it, injecting it, rubbing it and then air frying it. He claims it is “the best” and my family and I can 100% agree.

Capirotada

This is usually served as a holiday dish for Christmas and Lent

Instructions:

1. Preheat the oven to 350 degrees F.

2. Cut bread rolls (bolios) in 1⁄2 inch slices and butter both sides. Layer on a baking sheet and bake for 3 minutes on each side until lightly toasted and dry. Remove and cool. Or use stale bolios and skip this step.

3. Combine water, piloncillo, cinnamon sticks and cloves in a large saucepan. Bring to a boil; reduce heat, creating a syrup. Simmer syrup uncovered for 20 minutes. Remove from heat and let steep, covered for 2 hours. Pour through a strainer and discard cinnamon sticks and cloves. Set syrup aside.

4. Spray baking dish with non-stick spray or butter. Lay the first layer of bread then pour over syrup and keep repeating. Add raisin as preferred. Before baking let set.

5. Cover the dish with aluminum foil that has been sprayed with nonstick spray and bake for 40 minutes. Serve warm. We don’t add cheese, but you can.

My little note: When I was a bit younger I wanted this dish and told my mother I wanted chiputada and she made fun of me for a week.

Ceviche

Easy, fast and affordable

Instructions:

1. Salt to taste a whole bunch of limes (no lemons)

2. Choose between shrimp or tilapia fillets

3. Dice up meat, cover with lime juice and put it in the fridge

4. Mix every thirty minutes for around 2 hours

5. After two hours, add diced onions, tomatoes and cilantro, then put it back in fridge

6. Eat it with saltines/ tosatadas and garnish with avocado

You can add hot sauce

Evan – Banana Pudding

Banana Pudding

Ingredients:

• Two boxes of vanilla pudding

• Two boxes of vanilla wafers

• 2% milk

• One bunch of bananas

• Container of Cool Whip

• 13” x 9” aluminum pan

Instructions:

1. Mix vanilla pudding according to directions and chill in fridge

2. To begin layers, spread a small amount of vanilla pudding on bottom of pan, place a layer of vanilla wafers on top of pudding and thinly sliced bananas on top of vanilla wafer layer; repeat with pudding, wafers and banana until pan is 3/4 of the way full. Then spread your Cool Whip on top and crumble extra vanilla wafers on top of the Cool Whip layer. Chill for 30 minutes to an hour and serve.

Collard Greens

Ingredients:

• One smoked turkey leg

• Olive oil

• One onion

• Salt & pepper

• Collard greens

• Turnip greens

• Mustard greens

Instructions:

Washing tip for greens: Soak greens in a bath of salt water to kill off any bugs.

1. Wash and chop greens and set aside.

2. Add a little bit of olive oil, smoked turkey leg and fill a pot halfway with water and bring to boil for 20 minutes. Then add your chopped greens and cook until soft, about 30 minutes. Season with salt and pepper.

Kylie – Chix. Alfredo Pizza

Chicken Alfredo Pizza

Ingredients:

• 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust

• 2 tablespoons butter, softened

• ½ cup shredded Parmesan cheese (2 oz)

• ¾ cup Alfredo pasta sauce (from 15-oz jar)

• 2 cups chopped chicken breast

• 1 ½ cups packed fresh spinach leaves

• 1 cup shredded Italian cheese blend

Instructions:

1. Heat oven to 400°F. Grease a large dark or nonstick cookie sheet with shortening or cooking spray. Unroll dough on cookie sheet.

2. Press dough in a 15x10-inch rectangle.

3. Spread butter over dough; sprinkle Parmesan cheese evenly over butter. Bake for 7 minutes; remove from the oven.

4. Meanwhile, in a medium bowl, mix Alfredo sauce and chicken; spoon evenly over partially baked crust. Top with spinach and cheese.

5. Bake for 5 to 7 minutes or until the cheese is melted and the crust is golden brown.

Easy Taco Casserole

Easy Taco Casserole

Quick and easy taco entree for a last minute meal. Top with tomato, onion, and lettuce.

Ingredients:

1 pound ground beef

1 pack taco seasoning

½ cup chopped onion

2 cups crushed tortilla chips, divided

4 ounces shredded Cheddar cheese, divided

4 ounces shredded Monterey Jack cheese, divided

Instructions:

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

Prep Time: 15 mins

Cook Time: 35 mins

Total Time: 50 mins

2. Cook and stir ground beef in a large skillet over medium-high heat until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease. Stir in onion and taco seasoning into the beef. Remove from heat.

3. Spread about half the ground beef mixture into the bottom of a 2-quart casserole dish. Spread about half the tortilla chips in a layer atop the beef mixture. Layer about half of each of the Cheddar and Monterey Jack cheeses over the tortilla chip layer. Repeat layers with remaining ingredients, ending with Monterey Jack cheese. Cover dish with aluminum foil.

Bake in a preheated oven until the cheese is melted in the middle, about 30 minutes.

Daniela – Buñuelos

Buñuelos

Ingredients:

• 2 C. flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 C warm water

• 3 C vegetable oil (or frying oil of choice)

• ½ C granulated sugar

• 2 tablespoons ground cinnamon

Instructions

1. Mix flour, baking powder and salt in a large bowl. Add warm water and 1 C. of oil, and mix with hands until well combined. Knead for 5-8 minutes until smooth, but elastic.

2. Roll dough into small balls, placing them into a bowl covered with a kitchen towel. Let sit for 25 minutes. Mix your sugar and cinnamon in a bowl for your topping later.

3. Once the dough is ready to use, prepare a plate with paper towels to absorb the oil.

4. Fill a large sauté pan with enough vegetable oil to fry (about 2 inches).

5. Begin dividing your dough into smaller separate pieces and roll each into balls. On a floured surface, use a rolling pin to roll out these small balls until thin and flat.

6. Heat your oil in the frying pan to 350°. Fry each dough piece for about a minute turning on both sides until golden brown and crisp.

7. Transfer to your paper towel-covered plates to remove some of the excessive oil.

8. Sprinkle cinnamon and sugar mixture on both sides of your buñuelo while warm.

Cookie Dough Dip

Ingredients:

• 1 (8 oz) block of cream cheese, stored at room temp.

• 1⁄4 cup of softened butter (1/2 stick)

• 1⁄2 cup firmly packed brown sugar

• 1 TBSP honey

• 1⁄4 teaspoon salt

• 1 teaspoon vanilla

• 1⁄2 teaspoon ground cinnamon

• 2-3 cups powdered sugar

• 1⁄2 bag mini chocolate chips

Instructions:

1. Beat cream cheese and butter until smooth and well blended.

2. Add brown sugar and beat well to combine.

3. Add honey, salt, vanilla and cinnamon. Mix well!

4. Gradually add powdered sugar a cup at a time and beat until smooth. Add more, if needed.

5. Fold in chocolate chips.

6. Serve with animal crackers or pretzels!

Chocoflan

A family recipe

Ingredients:

• 2 teaspoons vanilla

• 4 oz. cream cheese (½ pkg)

• 1 12-oz. can evaporated milk

• Baking spray

• ¾ C sugar

• 5 eggs

• 1 12-oz. can sweetened condensed milk

• Bundt cake mold

• 1 box of chocolate cake + recommended ingredients: 1 ¼ C water 3 eggs, ⅓ C vegetable oil

Instructions:

1. In a blender, combine cream cheese, vanilla and eggs, evaporated milk and condensed milk. Blend for 2 minutes.

2. Spray your mold with the baking baking spray.

3. In a pan at medium heat, add all the sugar in order to create a process called caramelization. Once the sugar is completely melted, immediately add it to the mold.

4. Add the mix from the blender.

5. In an aluminum tray, add hot water and preheat oven to 350°. Once the oven is hot, place aluminum foil on the mold and place it on top of the water in tray.

6. Back for 1 hour, 5 minutes. Remove the bundt cake mold from the oven.

7. Prepare the chocolate cake mix. Add on top of the first mix, and follow the box baking instructions.

8. Once done, put it onto a plate and let cool for 10 minutes.

Sophie – Potato Salad

Potato Salad Serves 10

Recipe’s history: “Your Dad and I were married in 1997. For my bridal shower, I asked everyone to bring a recipe.” -Shopie’s Mom

“This is a recipe my Nanny wrote for my mother. Growing up my family had it all the time. Now, since her passing, no one can make it quite like her.” -Sophie

Instructions:

Step 1: take 7-8 potatoes (5 lbs.)- boil in skins and cool (a half-hour process)

Step 2: peel the potatoes and slice thin; then refrigerate

Step 3: 1 lb. bacon - fried crisp, drained and cut into pieces

Step 4: ¼ C diced onions, or to taste

Step 5: 1 hard boiled egg, shredded (5 minute process)

Step 6: Mustard to taste (1 to 2 teaspoons)

Step 7: Salt and pepper to taste

Step 8: Hellman’s Mayonnaise (1 to 2 cups)

Morgan – Cheesy Beef Mac.

One Skillet Cheesy Beef Macaroni

Ingredients:

• 2 lbs. lean beef (can use 1 lb.)

• 1 C chopped red, yellow, orange, green bell pepper

• 1 C peeled, cut carrots (this is optional)

• 2 cans crushed tomatoes with juice (but can use 1 can)

• 1 T Worcestershire Sauce

• ⅔ t chili powder (optional)

• Kosher or course salt, and pepper

• ¾ lb. of elbow macaroni (dried)

• 1 can diced tomatoes (Mike adds)

Instructions:

• 1 C chopped onion

• 1 T minced garlic

• 1 t dried basil

• 2 t dried oregano

• 1 T oil

• 1 C oil

• 2 C water

1. Heat a very large skillet over medium heat. (For this recipe, it should be at least a 12” skillet.) Add beef and cook until it browns. Strain beef and set aside.

2. Wipe out the skillet. Add oil and heat over medium. Add onion, bell peppers, carrot and garlic. Cook until tender.

3. Return beef to skillet and add basil, oregano, tomatoes, Worcestershire Sauce, chili powder and water. (You can fill a tomato can and pour 1 can of water in.) Season with salt and pepper to taste. Increase heat to high and let it simmer. Then add macaroni. (4 generous handfuls of macaroni.) Stir and cover. Reduce heat and let cook until macaroni is tender and liquid is absorbed. (You can add more liquid as it cooks if the macaroni is not tender.)

4. Top with cheese if desired, or place shredded cheese on the table for individual taste.

Tyler – Sundae Cake

Double Fudge Sundae Cake

Ingredients:

• 3 squares of unsweetened chocolate (this equals 16 new squares = 4 oz.)

• 1 ⅓ C milk

• 1 C sugar

• ¾ C packed brown sugar

• ⅔ C margarine

• 1 teaspoon vanilla

• 3 eggs

• 2 C flour

• 1 ½ teaspoon baking soda

Instructions:

1. Melt together unsweetened chocolate and milk.

2. Cream sugars, margarine and vanilla.

3. Add eggs, one at a time.

4. Add flour and baking soda alternately with milk-chocolate mixture.

5. Bake in greased pans (either 2 round pans or a 9x13 pan).

6. Check round pans at 20 minutes to see if done.

7. Bake 20-25 minutes total at 350°.

Alexis – Red Tamal

Red Tamal Recipe

Makes 4 dozen Ingredients:

• Chicken breast

• Dried guajillo peppers

• Baking powder

• Pack of corn flour for tamales (maseca)

• Corn leaves

• Vegetable butter shortening (Crisco)

• Steamer to cook the tamales

Instructions:

• Garlic

• Onion

• Tomato

• Oregano

• Cumin

• Salt, Pepper

1. Cook about 5–6 chicken breasts for 30–40 min in a large dish, w/ onion, garlic, and salt.

2. Soak the guajillo peppers along with garlic, onion, add a pinch of oregano, cumin, and pepper. Boil it, then blended together. After, fry it a little bit in oil. Let it sit for a couple minutes. This is going to be your salsa for the tamales.

3. Finely shred the cooked chicken, which you add to the salsa after you are done, and season with a spoonful of knorr suiza. Let this boil.

4. Wash the corn leaves, which you are going to use later.

5. In another casserole, put in vegetable butter shortening, baking powder, pinch of salt, and mix perfectly. Add the same chicken broth used to cook the chicken, and mix.

6. Make small balls of dough, take your corn leaves and add the dough with the chicken. Roll it up like a tortilla, and continue to do this until you are all out of ingredients.

7. Finally, add all of the tamales into a big steamer, and let them cook for about an hour.

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Turkey in the Nesco

For a 20-24 pound turkey

In bottom of pan:

• 4 slices of lemon

• 4 slices of orange

• 4 slices of onion

• 1 tsp garlic powder

• 1 tsp rotisserie seasoning

• 1 can chicken broth 4 cloves garlic

• 1 tsp Italian seasoning

Instructions:

1. Brush turkey with vegetable oil

2. Salt and pepper, as needed

Raeanne – Nesco Turkey

Stuff with:

• 1 orange cut up

• 1 lemon cut up

• 4 cloves garlic

• 1 medium onion cut up

3. Cook 350°F for about 3 hours, until internal temp hits 180°

Pumpkin Pie

Pumpkin

Pie Ingredients:

• 9” pie crust

Whisk in bowl till smooth:

• 15 oz can of pumpkin

• 14 oz sweetened condensed milk

• 2 eggs

• 1 tsp ground cinnamon

• 1⁄2 tsp ground ginger

• 1⁄2 tsp salt

• 1⁄2 tsp ground nutmeg

Instructions:

1. Preheat 425°

2. Pour mixture into pie crust 3. Bake 15 minutes

4. Turn heat down to 350°

5. Bake another 35-40 minutes

Baltej – Dal

Dal Instructions:

1. First, wash the beans (red lentils). Next, put beans in the cooking pot with 2-3 cups of water. Add a spoonful of turmeric, red chili and salt; and cook until the beans are soft.

2. Take out a saucepan. Add two spoonfuls of oil, then add cumin seed.

3. Then, add chopped garlic.

4. Let it cook for a while; repeat with onion, then add ginger, red chili and tomato.

5. Cook until it becomes a sauce. Add this mixture to the cooked beans.

Ms. Broege – Toffee Crunch

Toffee Butter Crunch

A holiday favorite

Ingredients:

• You will need a candy thermometer

• 1 C butter

• 1 ⅓ C sugar

• 3 tablespoons water

• 1 tablespoon light corn syrup

• ½ C coarsely chopped almonds (can use pecans)

• 4 oz. + chocolate (use chocolate chips)

• ½ C finely chopped almonds (can use pecans)

Instructions:

1. Line a 9x13 pan with foil. Butter or spray (or just oil the pan and skip the foil)

2. In a medium saucepan, melt the butter

3. Add the sugar, water and corn syrup

4. Cook over medium heat, stirring occasionally to hard crack stage - 300° (takes a while.)

5. Take off of the heat and QUICKLY stir in coarsely chopped almonds

6. Immediately pour into oiled pan 7. Cool

8. Spread melted chocolate (you can microwave chocolate chips) on cooled toffee and sprinkle with finely chopped almonds

Pizza Dough

Turns out great – every time!

Ingredients:

• 1 C lukewarm water

• 1 teaspoon honey

• 2 ½ teaspoons yeast

• 1 tablespoon olive oil

• 2 ¼ - 2 ¾ C flour

• 1 teaspoon salt

Instructions:

1. Stir together water, honey and yeast; let sit until foamy

2. Add salt and mix 3. Add olive oil and mix

4. Add flour and knead until soft (can use dough hook and stand mixer)

5. If dough is too sticky, add small amounts of additional flour until dough is just tacky

6. Place in an oiled bowl and cover

7. Let rise about 1 hour, or skip this step and begin making pizza immediately

*From the Milwaukee Journal Sentinel, March 26, 2014