1: This Cookbook is inspired by all of the talented cooks in the Meade Lab.
2: Brandy Smash | Sarah 2 cups sugar 9 cups water 1 can frozen orange juice 1 can frozen lemonade 1 can frozen limeade 1-2 cups apricot brandy Thoroughly mix all ingredients in a large container. Place in freezer; stir to mix after a few hours. The next day mix again. Serve in a glass with 7 UP or Sprite.
3: The “Dr. Denty” Elise 2-3 Shots Raspberry Vodka (depending on how you want the night to go) Fill glass with Cranberry Juice Garnish with a Slice of Lime
4: Pisco Sour A classic Peruvian cocktail Tai 2 oz Pisco 1 oz lime juice 1/4 oz syrup 1/2 egg white 1 dash Angostura bitters | Margarita Punch 1 can frozen limeade 1/2 can tequila 1/4 can triple sec 1 bottle Corona 1 can Sprite
5: Diamond Dave’s Old Fashioned Sugar Whiskey (or brandy is yummy) Angostura bitters Orange juice Lemon juice Maraschino cherries 7-Up if you like it sweet Squirt if you like it sour Ice To a rocks glass (or any type of glass, plastic is icky) is added sugar (small amount, 1 gram), 1 tsp orange juice, dash of lemon juice, and dash of bitters. Mash/stir until blended. Add ice and whiskey (approx. 25mL or enough to make you happy). Top off with soda. Garnish with Maraschino cherries. Serve with a stirrer/straw. Stir before drinking. If you want it a little sweeter, add 7-Up and some cherry juice.
7: French Onion Soup Marie 1 kg yellow onions 100 g butter 2 cloves garlic 1 sprig thyme 6 cup chicken (or beef) stock 1 baguette 250 g Gruyere cheese, grated Peel onions and slice very thinly.. .Peel and crush the garlic. .Heat butter gently (med low heat) until melted. Sautee onions over gentle flame and cook until the onions are soft and translucent, about 10-15 minutes. When the bottom of the pan starts to show some coloration, deglaze with water or wine and add the stock. Simmer for 10 minutes. .Preheat the oven to 350 degrees. Add the garlic, thyme, salt and pepper to taste. Cover and cook for about 20 minutes. .In the meantime, slice the baguette diagonally into inch slices and place them in the oven for 3 minutes to dry them out. 8Pour the soup into oven-safe bowls or an oven-safe pot. Place the baguette slices on top of the soup, completely covering the surface, then add the cheese on top of the baguettes. .Place in the oven and remove when the cheese has melted and soup is close to boiling, 5-10 minutes. Serve hot.
8: Wisconsin Three Cheese Soup Dan Feld | 1/2 pound butter 2 cups diced onions 2 tablespoons chopped fresh garlic 1/2 cup flour 2 quarts milk 2 bay leaves 1/2 pound shredded jalapeno jack cheese 1/2 pound shredded cheddar cheese 1/2 pound shredded Swiss cheese Salt Black pepper Nutmeg 12 ounces beer In a 1.5 gallon soup pot, melt 1/2 pound of butter. Sauté 2 cups of diced onions and 2 tablespoons of chopped garlic until tender. Add 1/2 cup of flour and mix well. Cook for 5 minutes over medium heat, stirring frequently. Add 2 quarts of milk, whipping with a whisk to blend. Add 2 bay leaves and cook over low heat for 20 minutes, stirring constantly. Stir in 1/2 pound of shredded jalapeno jack cheese, 1/2 pound of shredded cheddar cheese, and 1/2 pound of shredded Swiss cheese. Stir only in one direction until thoroughly mixed and the cheese is melted. Add salt, pepper, and nutmeg to taste. Remove bay leaves and stir in 12 ounces of beer. Yields 12-14 servings.
10: Mulligatawny Soup Amanda 12-16 oz peeled cored apples, sliced 2 cups diced cooked chicken 1 can diced tomatoes (16 oz) 2 medium carrots, coarsely chopped 1 yellow onion, diced 2 small green peppers, diced 1/4 cup sugar 1-2 tablespoons curry powder 2 quarts chicken stock 2 tablespoons dried parsley flakes 1/8 teaspoon white pepper 4 tablespoons cornstarch dissolved in cup cold water In a soup kettle (really big pot), blanch apples in boiling water 1-2 minutes. Drain and return apples to kettle. Add chicken and tomatoes and their liquid, carrots, onion, peppers, sugar, curry powder, and chicken stock. Bring to a boil, reduce heat and simmer uncovered for 15 minutes. Add parsley flakes, white pepper and cornstarch mixture. Bring to a boil with stirring. Remove from heat immediately. Serves 6-8.
11: Chicken Tortilla Soup Taryn Ingredients 1 teaspoon olive oil 1/2 medium onion, chopped 2 garlic cloves, minced 1/2 medium jalapeno pepper, chopped 1/4 medium green pepper, chopped 1 medium potato, cubed 2 boneless, skinless chicken breasts 1 cup frozen corn 1/4 cup dry white wine or water 1 teaspoon cumin 1/2 teaspoon chili powder 1/8 teaspoon cayenne pepper or red pepper flakes 2 (14 oz) cans chicken broth 1 (14 oz) can diced tomatoes 1 (8 oz) can tomato sauce Topping Possibilities Tortilla chips Cheese Rice Directions: 1.Sauté onion, garlic, jalapeno, and green pepper in olive oil in a large pot until soft 2.Add the rest of the ingredients to the pot and bring to a boil 3.After about 15 minutes of cooking shred the chicken breasts (either chop with a knife or use two forks) 4.Return chicken to the pot and simmer for 45 minutes 5.Serve with optional toppings
12: Gazpacho Lauren Mlkasjdfl | Really awesome, cold, tomato-based soup. It requires a lot of chopping, but works great in the summer when you want to avoid turning the stove on. (I personally avoid turning the stove on in the summer because my apartment sucks and I have no air conditioning, and if I turn on the stove it just gets too hot for the pair of dishwashing penguins I keep under the sink. They have enough problems with the Chicago summers as is.) Anyway, in my opinion, the more hot sauce you add, the better it is. My brothers and I used to compete to see how much we could add without wanting to die, which is, in my opinion, the best way of eating gazpacho. Dave would probably recommend adding cheese on top and if you feel the need to you can always add a bit of grated Parmesan and some parsley. 1 medium onion, diced 1 red pepper, diced 1 green pepper, diced 1 Anaheim pepper, minced 1 jalapeño pepper, minced 3 cloves garlic, minced 1 cucumber, diced 5 large tomatoes, peeled, seeded and diced 1 quart tomato juice 1/4 C. olive oil Juice of 1 lemon Hot Sauce – add to taste (I’m not a particularly good judge of this...) Combine all chopped vegetables in large mixing bowl. Add oil, lemon juice, hot sauce and tomato juice. Chill for several hours before serving. Salt, pepper, and hot sauce to taste. May want to serve with a glass of milk
14: & Sides | Summer Green Papaya Salad Ying 1 Medium green papaya White vinegar 1 Tbsp chopped fresh green basil 1/4 Cup unsalted roasted peanuts, unshelled Beef jerky (cut into strips) 2 Tbsp Vietnamese fish sauce (Google to see how to make) Sliced roast pork (optional) 5-6 Halved boiled shrimp (optional)
15: STEPS Shred papaya into long/thin strings, soak for a couple of hours in a little white vinegar to soften Rough chop green basil Grind or chop roasted peanuts Cut beef jerky into strips Drain green papaya Chopped basil & shredded green papaya, add fish sauce to taste, and mix Add optional ingredient(s) if necessary at this point and mix Add beef jerky strips & ground peanuts on top Mix and eat
16: 5-10 pounds of potatoes, diced into 1-inch squares skins on 2 large cans cream of mushroom soup 4 tablespoons oregano 1 tablespoon horseradish 2 table spoons basil 1 tablespoon cayenne pepper 2 diced onions 1 diced green pepper 10 oz diced mushrooms 3 tsp crushed garlic 2 tsp dill 2 tsp paprika Salt and pepper to taste Shredded cheese, lots of it | Pete's Potatoes Preeti | Combine all ingredients (except cheese) into an oven safe pan or casserole dish. Heat 30 minutes at 350. Remove from oven, stir in cheese, & bake until potatoes are soft. | Yummy, yummy, yummy I got taters in my tummy!!!
17: Rona’s Salsa Elise 1/3 cup olive oil 1/4 cup red wine vinegar 1 package Good Seasons Italian dressing (dry mix) 1 (7 oz.) can Mexican/Fiesta corn (drain) 2-3 avocado, peeled and chopped (peaches or mangoes also work very well) 3 tomatoes, chopped 1 small red onion, chopped Blend dressing with oil & vinegar. Mix with rest of ingredients. Serve with tortilla chips (lime-flavored are really tasty) If have time, marinate overnight - tastes better the next day!
18: Warm Butternut & Chickpea | For salad: 1 large butternut squash (about 2 1/2 pounds), peeled, seeded, and cut into bite size pieces 1 medium garlic clove, minced or pressed 1/2 teaspoons ground allspice 2 tablespoons olive oil Salt One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups) 1/4 of a medium red onion, very finely chopped 1/4 cup coarsely chopped fresh parsley For tahini dressing: 1 medium garlic clove, finely minced with a pinch of salt 1/4 cup lemon juice 3 tablespoons well-stirred tahini 2 tablespoons water 2 tablespoons olive oil, plus more to taste
19: Preheat the oven to 425F. In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool a few minutes. Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out. To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste and toss carefully or you can serve the salad with the dressing on the side. Serve immediately. | Salad with Tahini Dressing Renee Yields 4 servings
20: 1 tablespoon extra virgin olive oil 1/4 cup finely chopped onion 1/2 cup chopped cooked ham 2 1/2 tablespoons red wine vinegar 1 (16 oz) package frozen cut green beans, thawed and drained 1 tablespoon honey mustard kosher salt to taste Heat the oil in a large skillet over medium heat. Add the onion and ham; cook and stir until brown bits start to show up on the bottom of your pan, 5 to 10 minutes. Mix the red wine vinegar into the pan, scraping up the browned bits from the bottom. The vinegar will evaporate quickly - don't panic. Mix in the mustard, and reduce the heat to medium-low. Add the green beans and stir to coat. Cook just until tender but still crisp, about 5 minutes. Season with kosher salt and serve. | Green Bean Side Ellen
21: Ellen | Baked Sweet Potato Sticks | Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. In a large bowl, mix olive oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet. Bake 40 minutes in the preheated oven. | 400 | 40 min | Baked Sweet Potato Sticks 1 tablespoon olive oil 1/2 teaspoon paprika 8 sweet potatoes, sliced lengthwise into quarters
22: 8 oz dry elbow macaroni 1 1/2 cup small curd cottage cheese 8 oz shredded sharp cheddar cheese 1/2 cup sour cream 1/2 cup milk 1/4 cup grated Parmesan cheese 1/2 tsp salt, or to taste black pepper to taste Preheat oven to 375 degrees F. Bring a pot of well-salted water to a boil and cook the pasta one minute less that the directions call for. In the mean time, mix together the cottage cheese, cheddar cheese, sour cream, milk, Parmesan cheese, salt and pepper. When the pasta is finished, drain very well and add to the cheese mixture. Mix well and pour into a 9x13 casserole pan. Bake for about 20 minutes, then take out of the oven and stir (this is an annoying step, but you need to melt the cottage cheese). Bake for an additional 20 minutes, remove from the oven and let it stand for a few minutes before serving. Note – unfortunately this dish does not reheat well in the microwave. It is okay if you reheat the leftovers in the oven. | Best Mac & Cheese Ever! Renee
23: Matzo - "The bread of poverty" Justine | Ingredients: 4 Matzo "crackers" (you can find these in the ethnic isle at your local jewel, we were running from slavery so there was no time for the bread to rise, so yea it's kind of a cracker) 4 large eggs, (grandma died from heart disease so 4 eggs are essential, egg whites won’t work, sorry) 1 1/2 tsp. salt 3 Tbsp. butta' (heart disease so..... butta' UP!) Directions: Soak the matzos in cold water until its soft not mushy. Drain it and crumble. Beat them eggs with the salt and I recommend doing this in a bowl. Now add the matzo and mix it UP! Coat them matzos. Turn up the heat and melt the butta’ in a skillet. Hot damn, pour in matzo-egg mix. Fry until browned on both sides. Serve warm. The sweet: with maple syrup or preserves. The savory: with garlic and salt.
24: 1/2 red onion chopped 1 1/2 cups vegetable stock 3/4 cup quinoa (rinsed) 2 teaspoons curry powder 1/4 teaspoon garlic powder 1/8 teaspoon black pepper 1 ripe mango diced 1/3 cup raisins or dried cranberries (to taste) 1/4 cup slivered almonds 1 celery stalk chopped Fry the onion in a non-stick pan until it starts to turn transluscent. In a separate pan bring the vegetable stock, curry powder, garlic and pepper to a boil in a saucepan over high heat. Add the onions. Reduce heat to medium-low and simmer until the quinoa is tender, 15-20 min. Once done let the quinoa cool a little bit. Add the mango, celery, raisins and almonds. Serve at room temperature or cold. | Curried Quinoa with Mango Allison
25: Fried eggs and tomatoes (Traditional Chinese Dish) | Chop two tomatoes coarsely. Break the eggs and blend them in the bowl. Chopped the green onion and ginger into fine pieces. Add salt, sugar and pepper into the egg and mix them nicely. Heat the fry pan until warm/hot and add vegetable oil to the pan. Wait until you almost see the steam rise from the oil. Add green onion and ginger onto the pan and stir fry until you can smell the fried onion. Add the blended egg into the pan. Use the handle to frequently turn over the egg mixture as it cooks. Add the tomato to the pan when the egg becomes golden and solidifies. Stir for 3 more minutes. Mix chicken broth and starch nicely. Pour them into the pan to make the dish juicy. Heat for another 2 minute and it’s ready to serve. Tip: In step 2, make sure blend eggs fully until you can’t separate the yolk and egg white. | 2 blended eggs 2 coarsely chopped tomatoes 1/2 bunch of finely chopped green onion 2 tablespoon finely chopped fresh ginger 1/4 cup vegetable oil 1/4 cup chicken broth 1/2 teaspoon salt 1 teaspoon sugar 1/2 teaspoon white pepper or black pepper 1/2 teaspoon starch | Zhidong
26: Single crust pie shell recipe 1/2 cup grated parmesan 1/2 cup grated cheddar 1/2 cup dry breadcrumbs 1 1/2 to 2 lbs. fresh zucchini 2 eggs, separated Combine the grated cheeses and add cup of the mixture to the pie crust dough. Chill, press into a 10-inch pie dish, and chill again. Mix the rest of the cheese with the bread crumbs and set aside. Wash zucchini and cut into inch slices. Drop into a kettle of boiling, salted water for 5 minutes and drain. Beat egg whites with the cream of tartar until stiff but not dry. (If you don’t have cream of tartar you can skip it or use 1/8 tsp of salt. It provides ions to keep the denatured protein of the egg whites happy.) Beat together the egg yolks and the sour cream; add the chives, flour, salt, and pepper. Fold in the egg whites. Arrange a layer of zucchini slices on the bottom of the pie crust, placing them edge to edge, and cover with a small amount of the sour cream mixture. Continue these layers, making two or three more, and cover the top with the sour cream mixture (alternate the slices like layers of bricks). Sprinkle cheese and breadcrumbs over the top, dot with little slivers of butter (or spray with butter-flavor Pam). Bake for 10 minutes in a 450 degree oven, then turn it down to 325 degrees and bake for 40 minutes more. | 1 1/2 cups sour cream (or plain yogurt) 2 Tbs. chopped chives 2 Tbs. flour 1/8 tsp cream of tartar Salt and fresh ground black pepper butter | Zucchini Quiche (Vegetarian Epicure) | Victoria
27: Pasta Pomodoro | 2 (8-ounce) packages angel hair pasta 1/4 cup olive oil 1/2 onion, chopped 4 cloves garlic, minced 2 cups Roma (plum) tomatoes, diced 2 tablespoons balsamic vinegar 1 (10 3/4 ounce) can low-sodium chicken broth Crushed red pepper to taste Freshly ground black pepper to taste 2 tablespoons chopped fresh basil 1/4 cup grated Parmesan cheese Bring large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain. Pour olive oil in a large deep skillet over high-heat. Sauté onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar, and chicken broth; simmer for about 8 minutes. Stir in red pepper, black pepper, basil, and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and served topped with grated cheese. | Elise
28: 5 pcs Chicken Drumsticks 3 pcs Chicken Thighs (Bone-in) 5 cloves Garlic 1 Bay Leaf 1/2 cup Soy Sauce 1/2 cup White Vinegar 1/4 cup Coke (Mexican Coke if possible) Black Pepper to taste (whole corns if possible) Mince the garlic and combine all the ingredients into a large saucepan. Bring to a boil and simmer until the chicken is tender, about 45 minutes. Take the individual chicken pieces out and broil the chicken OR fry the chicken in 1 tbsp of oil to brown. Skim the sauce of fat. Recombine the chicken with the skimmed sauce and boil 5 minutes and serve. | Super Easy Chicken Adobo | Marie
29: 1.5 pounds chicken breast 1/2 cup table salt 1 cup flour 1 tsp pepper 1 cup sliced mushrooms 1/2 medium shallot 1/4 cup dry white wine 1/2 cup heavy cream 1 tbsp chopped parsley, fresh salt and pepper to taste Let the chicken brine for at least 30 minutes in 1/2 cup table salt dissolved in 2 quarts of water. Mix 1 cup of flour with 1 tsp. pepper. Dry the chicken from the brining liquid and pound to about 1/4 inch thick pieces. Coat chicken with the flour-pepper mix. Sprinkle the chicken pieces with fresh minced sage. Cook the chicken in olive oil over medium high heat, about 3 minutes per side, until done. Transfer the chicken to a platter. In the same skillet, add the butter and allow it to melt until bubbling. Add the mushrooms and shallots and cook over medium high heat until soft, about 10 minutes. Add a splash of white wine and cook for another 1 minute. Add the cream and cook with stirring for 3 minutes to allow the sauce to thicken. Turn off the heat and add the parsley. Ladle the sauce over the chicken and serve. | Chicken with Sage and Mushroom Gravy | Marie
30: Beef Braised Marsala | For Marinade: 1 cup dry Lombardo Marsala (Sweet or Dry, to your taste) 1 cup dry red wine, preferably Barolo or Barbaresco 2 carrots, chopped 1 medium onion, chopped 1 stalk celery, chopped 1 bay leaf 1 sprig rosemary, or 1 teaspoon dried 2 whole cloves For Beef: 3 pounds bottom round or rump roast of beef 2 tablespoons olive oil 1 cup beef broth 3 tablespoons tomato paste 1 teaspoon salt In a large pot, combine the marinade ingredients. Add the beef, then cover the pan and refrigerate. Marinate the meat, turning it every half hour for at least 2 hours. Remove the beef from the marinade and pat dry with paper towels. Save the marinade. In a Dutch oven or casserole, heat the olive oil. Add the beef and brown on all sides. Pour the marinade into the pot with the beef. Add the beef broth. Cover the pan and simmer for 2 1/2 hours, adding more water or stock, if necessary. Stir in the tomato paste and season with salt. Simmer 30 minutes more. To serve, slice the beef and spoon the sauce on top. | Tom and Karen
31: 2 pounds ground spicy sausage - raw 1 pound ground beef (or chicken or turkey) - raw 1.5 pounds of thinly sliced ham 1 pounds of sliced mozzarella cheese 3 eggs Italian Bread crumbs 1/2 green pepper 1 medium onion 6-8 oz mushrooms Spices: fennel, garlic powder, black, white, cayenne pepper, basil, horseradish, oregano, thyme Hot sauce (Tabasco) Worcestershire sauce Dice onions, peppers and mushrooms and place in large bowl. Add the raw meat, eggs, 3 dashes of hot sauce, 2 dashes of Worcestershire sauce and the spices, a pinch to a tbsp should do. Mix well with hands and add bread crumbs until firm. On clean counter top, spread tin foil and form a rectangle of meat about 3/4 inch high. Place a layer of sliced ham on top of the meat, keeping it 2 inches away from the sides. Next put a layer of cheese over the ham, again keeping it 2 inches from the side. Roll the meat, keeping all the ham and cheese inside, like a cinnamon roll. When the roll (log) is finished, try to close the ends, to keep in the cheese. Just pinch the ends shut, but be gentle, you don’t want to rip holes. Place into a deep cooking pan. It needs to be deep as this will produce a lot of grease. Bake at 350 for approx 1 hour, or until done. You can use a turkey baster to remove grease during baking. Once cooked thoroughly, remove from oven and allow to cool for 10 minutes, removing any grease. Cut into slices of desired thickness and enjoy. NOTE: if you are not into spicy food, leave out the hot sauce and use less pepper. Regular sausage can also be used. Goes well with mashed potatoes and corn. | Demented Dave's Meatloaf
32: Pizza | Pizza-crust (4 pans) 2 lbs starch (flour) 2 packages dried bacteria (yeast) 1 teaspoon glucose (sugar) 450 ml milk 250 ml long-chained fatty acids (olive oil) 2 teaspoons sodium chloride (salt) Put the flour in a bowl and make a hole in the midst of it. Add the yeast, glucose and some body-temperatured milk. Let this mixture react until the yeast grow a little. Add the rest of the milk, the sodium chloride and the long chained fatty acids. Knead this until it's homogenous. Let the crust stay in a warm (body-temperature) area for an hour. Now the crust is ready to be brought to form. | Now you can put tomato sauce and the toppings you like on it. You can just buy tomato sauce and refine it with herbs (Italian ones like basil or oregano) and sour cream if you like. My favorite toppings are: tuna, ground beef, mozzarella, ham and pepperoni. You can also put peppers, tomatoes, mushrooms, pineapples, onions and a lot of other toppings on it.Preheat the oven to 450F. Bake the pizza for 20-30 min (until golden brown, keep an eye on it!). | Daniel
33: Wheat bread Crunchy peanut butter Bologna Mayonnaise Sliced cheese (any kind will do, but swiss or cheddar are best) Coat 1 side of 1 piece of bread with peanut butter, be liberal. On top of the PB place a slice of cheese, followed by a slice bologna, followed by another slice of cheese, followed by another slice of bologna. To one side of the other slice of bread apply mayo, and be liberal with this also. If you are conservative, you may stick your mouth shut. Place together. Enjoy with a glass of whole milk. | Dave's Favorite Sandwich
34: Minced Pork Chili Bean Paste 1 kg minced pork 570 g firm soya bean curd, (1 cm cubes) 70 g scallions, chopped 8 tbsp chili bean sauce 70 mL soy sauce 30 g ginger, finely diced 4 cloves garlic, minced 1 tbsp white miso 2 tbsp rice wine 4 tbsp corn starch 200 mL chicken stock 130 mL water | Simple Tomato Sauce 1 kg tomatoes, finely diced 70 g scallions, chopped 1 tsp salt | Other Ingredients 900 g Fresh Chinese flat noodles 300 g cucumber, julienne Sesame oil, as needed | Ja Jang Myun | Andy
35: Simple tomato sauce In a pot, sautée the scallions in a bit of sesame oil for 2 min, do not brown. Add diced tomatoes and salt, and simmer for 20 min until slightly reduced. Minced pork chili bean paste Pan-fry the diced soya bean curd in sesame oil on high heat in small batches until slightly brown, about 3 min. Keep the pan-fried bean curds for later use. Sautée the minced pork in sesame oil on high heat until there is no pink present, about 15 min. Keep the pork for later use. In a wok, sautée ginger, garlic, and scallions together in sesame oil on medium high heat until slightly caramelized, about 3 min. Add 3 tbsp soy sauce, chili bean sauce, white miso, and rice wine. Stir and let stand on heat for a few minutes. Add the bean curd and pork prepared in steps 1 and 2 to the wok and stir-fry until well mixed. Dissolve corn starch in a cold mixture of water, chicken stock, and the rest of the soy sauce. Add to the wok and let simmer for a few minutes until thickened. Season to taste with chili bean sauce or water. Adjust consistency with corn starch. To serve Boil noodle in salted water for 3 min. Strain and wash with warm water. Top the noodles with the chili bean paste, simple tomato sauce, and julienned cucumbers according to personal preference.
36: Ingredients: 5 pounds lean ground pork or turkey 1 pound fontinella cheese, coarsely grated or diced *optional* Provolone cheese may be substituted in full or part to taste 2 tbsp. whole fennel 1 tbsp. citrus peel (dried orange peel is convenient, although fresh tangerine peel may be chopped and used as well) Salt and pepper to taste (suggestion: ~1 tsp. salt and at least 2 tsp. of pepper) Warm water Extra virgin olive oil Recommended supplies: Medium frying pan Wax paper and freezer Ziploc bags (if freezing for later use)** Casings and stuffing machine (optional) Combine meat and cheese in a large mixing bowl. Combine fennel, citrus peel, salt, and pepper in a small bowl. Add spices in portions while mixing until it is all incorporated. Add warm water to the sausage as you mix to help with blending. Do not add an excess of water as this will cause splattering when cooking. A small amount of the sausage can be fried up in the pan with olive oil to check the seasoning. If you prefer sausage links you may process them with pre-purchased casings and a stuffing machine. Alternatively, you may form into patties. Any sausage to be stored can be wrapped in plastic wrap and foil if formed into links or sandwiched between layers of wax paper and frozen in the Ziploc bags if formed into patties. Fry sausage in olive oil at medium heat until cooked through on both sides (5-10 minutes/side). If making patties, the cheese will visibly brown during cooking. May be served with fresh bread, pizza, or pasta (aglio e olio recommended!). | Testa Family Sausage | Emily
37: Carbonara | Salt 1 pound linguini 8 slices bacon 4 eggs 1 c. parmesan cheese 1/2 c. whipping cream Place glass pan in oven and heat to 450 F for at least 30 minutes while preparing the rest of the recipe. Bring salted water to a boil for the linguini. While the water is heating, prepare bacon (crispy) and break into small pieces. Lightly beat 4 eggs in a small bowl and mix in cheese until well blended. Cook linguini. Just before the pasta is finished, microwave the cream and red pepper together until hot. Drain the linguini. Carefully remove the glass pan from the oven and place on a stable surface for preparation of the remainder of the dish. Pour the pasta into the pan and add the butter. Toss quickly, then add the cream and red pepper mixture. This should take less than a minute. Then add the egg and cheese mix to the hot pasta. Toss well to ensure that the egg cooks. Finally add the bacon and serve while warm. Note: Good timing helps this recipe proceed more smoothly, especially as the glass pan must be piping hot to finish cooking the dish at the end, i.e. prevent uncooked egg. | 1 tbsp. red pepper flakes 2 tbsp. unsalted butter Large oven-proof glass pan Large pot and colander | Emily
38: Obtain some wurst, any wurst will do, but clearly brats from Wisconsin are best, Johnsonville or Klements are suggested. Place in large pot and cover completely with low quality beer. Again, any beer will do, but cheap beer from Wisconsin is best, Old Milwaukee or PBR is suggested. Add two large onions, sliced. Bring beer to boil and continue boiling for 30 minutes. Remove brats from beer and place on well heated charcoal grill, about 2 minutes per side. Remove from heat and eat. You can garnish with cheese (cheddar), onions, relish, kraut, or whatever else may turn you on. This is best done while tailgating for a Packers game, since all other teams are inferior , as can be seen below: The Packers are the meat packers from Wisconsin; we hunt, kill, process and eat Bears! While the Lion may be the king of the jungle, but not of the football field; that’s the Packers! Anybody seen a Viking in the last 500 years? The gold rush ended years ago, just like the 49ers hopes! The Chargers charge right into our meat grinder...they become sausage also! The wool we collect from the Rams keeps us warm in winter! The Seahawks sound predatory, but the Packers always rain on Seattle! Are the Raiders still a team? The Packers are the real Chiefs of the NFL! Cardinals are red because they’re always embarrassed by the Packers! The Jets crash and burn every time they play the Pack! The real reason the Redskins got their name is because they’re always burned by the Packers, even on the frozen tundra! Aren’t Eagles on the endangered species list? Packers are obviously more patriotic than the Patriots! Packers would swim with Dolphins if they were worth swimming with! The Packers always make Giants looks like dwarfs! The Packers will send you the Bills for your ass-whipping! | Green Bay Cookout
39: Hey Dallas, doesn’t matter how many players you buy, how much you spend on a stadium, how many cheap shots your players take, you still suck and every team hates you! That’s why you only see stars after playing the Packers, the real “America’s Team”! Buccaneers? More like suckaneers! Titans are like Greek gods right? Then they come to Green Bay and find out what they really areonly myth! The Jaguars purr while the Packers rub their soft little bellies! Seems to me the only Saint is Vince Lombardi! The Packers make the Panthers look like little kittens! Falcons fly high unless it’s through Green Bay! The Texans think everything’s bigger in Texas....until they come to Green Bay! Pittsburgh can’t even Steel a win from the Pack! The Browns are what results from Packers eating Bears! The Bengals stripes can’t help them hide from the Packers! Packers drink beer while plucking the feathers from Ravens! The Broncos are big Colts and they still can’t beat the Pack! Packers enjoy eating horse meat especially when it comes from young, tender Colts. As can be seen, the Green Bay Packers are easily the greatest team ever and the only thing better than watching a Packers game is watching it with a brat! | Dave and Dan Feld
41: Name | Lisa's Lasagna | Ingredients: 1 package of lasagna noodles: fill pan with water and a little salt. Bring to a boil, put in about 10-12 lasagna noodles (you can start the water when you start frying your hamburger) noodles take 10-15 min. to cook. Drain, rinse, and place in 9" x 13" pan 2 tbsp oil -- put this in the fry pan and immediately fry the hamburger 1 and 1/2 lbs of ground beef - drain the fat off 1/4 cup onion (chopped) -- throw this in when you brown the hamburger Add to cooked hamburger (and simmer for 15-20 mins): 2 - 14-16 oz cans of petite diced tomatoes - dump in the browned meat 2 small cans (8 oz) tomato sauce -- I usually use 1 1/2 cans 1 to 1-1/2 tsp -- salt (I always add pepper too -- use your own judgment) 1 1/2 tsp oregano -- I always add more (/4 tsp extra at a time and taste) 1/4 tsp minced garlic -- I always add a little more (taste) 1 small can mushrooms 4 cups mozzarella cheese (shredded) - 2 packages Parmesan cheese (shredded) ASSEMBLE: Put layer of noodles, then mozzarella cheese (1 cup or about 1/2 of a package) & sprinkle with Parmesan cheese, then use about 1/3 of the meat mixture. Make sure you spread out the meat mixture on the layers - try to get to the edges with it too. Repeat again -- noodles, cheeses, meat Again: noodles, cheeses, meat. You should have 3 layers -- the top layer will be the hamburger mixture -- then use the last of the mozzarella cheese (1/2 package) to cover it (like a pizza) and the Parmesan, too. Bake 350 degrees for about 40-45 minutes -- check to see if it looks done.
42: Baked Apples Amanda Choose what apples will bake well... (Rome Beauty, Jonathan Wealthy, Greening) Baking dish must be deep enough to contain the juices, ~ 2-3 inches, or use separate dessert dishes. Preheat oven to 375. Wash and core apples. Pare upper third of apple and place in baking dish. In the center of each apple place 1-2 tablespoons brown or granulated sugar and a teaspoon of butter. Add cinnamon to taste. You can also add a few red hots if you like them. Pour 1 cup of water around the apples and bake 45-60minutes or until tender. Baste several times during baking.
43: Jello Cake | Dan M Prepare 1 box of yellow cake mix as directed. Remove from oven and cool for 15 minutes. Use one regular box of jello (I like raspberry). Dissolve in 1 cup boiling water followed by 1/2 cup cold water. Once the cake has cooled for 15 minutes poke holes with a fork all over the cake and pour the jello solution all over the cake. Place in the refrigerator for 3-4 hours and top with whipped cream. | "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs
44: 3/4 cup sugar 1/4 cup shortening 1 egg 1/2 cup milk 2 cups flour 1/2 teaspoon salt 2 teaspoons baking powder 2 cups blueberries (frozen work best) Cream sugar and shortening. Beat in egg and milk; then sifted dry ingredients. Gently stir in berries. Turn into a greased 8 x 8 baking pan. Top with following mixture: 1/2 cup sugar 1/3 cup flour 1 teaspoon cinnamon 1/4 cup soft butter Bake at 375 F for 40-45 minutes or until toothpick inserted in the middle comes out clean. | Blueberry Buckle Coffee Cake Sarah Byker
45: Name | Apple Strudel Ellen Kohlmeir | 1 sheet Pepperidge Farm® Puff Pastry 1 egg 1 tablespoon water 1 (21 ounce) can apple pie filling Directions 1.Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 375 degrees F. Mix egg and water. 2.Unfold pastry on lightly floured surface. Roll into 16x12-inch rectangle. With short side facing you, spoon pie filling on bottom half of pastry to within 1 inch of edges. Starting at short side, roll up like a jelly roll. Place seam-side down on baking sheet. Tuck ends under to seal. Brush with egg mixture. Cut several 2-inch slits about 2 inches apart on top. 3.Bake 35 minutes or until golden. Cool on baking sheet on wire rack 30 minutes. Slice and serve warm.
46: Cheesecake Preeti Sukerkar | Ingredients Crust: Batter: 1 cup graham cracker crumbs 2 cups white chocolate chips 3 tbsp white sugar 1/2 cup half-and-half cream 1/4 cup melted butter 3 (8 oz) packages of cream cheese, room temperature 1/2 cup white sugar 3 eggs 1 tsp vanilla extract Directions 1. Mix together graham crackers crumbs, 3 tbsp sugar, and melted butter. Press into the bottom of a 9 inch springform pan. 2. Preheat oven to 325 degrees F. In a metal bowl over simmering water, melt the chocolate chips with the half-and-half. Stir occasionally until smooth. 3. In a large bowl, mix together cream cheese and half cup of sugar until smooth. If using an electric hand mixer, be careful not to over mix since introducing air into the batter. This is especially true when adding in the eggs. Excess air will cause the cheesecake to puff up during baking and then sink inward upon cooling. 4. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. 5. Pour batter over crust. Bake for 55-60 minutes or until filling is set. Baking time may vary: to test if a cheesecake is done baking, gently shake the pan. The top of the cake should move as one solid piece, but its center should still be wobbly (not soupy) in about a 3-inch circle in the center. Note: cheesecake may be baked in a water bath to prevent cracking. 6. Allow cake to cool to room temperature, cover with plastic wrap, and refrigerate for at least 8 hours. 7. Top cheesecake with fresh raspberries, blueberries, and blackberries (or other fruits of your choice). Enjoy!
47: Grandma’s Apple Cake Amanda | Preheat oven to 400. Grease and flour a 9 x 13” pan. Slice and peel ~ 2 lbs of apples. (there may be some left over) Spray lemon juice on them to keep them from going brown. Blend together : 1/4 lb softened butter or margarine 3/4 cup sugar 2 eggs Add these presifted ingredients: 1 3/4 cups flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt Stir in: 3/4 cup milk, a little at a time. Spread dough in pan and arrange sliced apples in rows in the batter. Sprinkle the top with cinnamon and the juice of lemon. Bake 25-30 minutes.
48: 1 refrigerated tube of sugar cookie dough 1 package cream cheese 1/2 cup peanut butter 1/2 cup brown sugar 2 tablespoons milk 4 cups sliced Granny Smith apples (soak in Sprite so they don’t turn brown) Chopped peanuts Caramel ice cream topping 1 teaspoon cinnamon Mix cream cheese, peanut butter, brown sugar, and milk until smooth. Spread cookie dough on cookie sheet and bake as directed. Spread cream cheese mixture onto baked cookie dough. Spread apples over mixture and then drizzle with caramel. Sprinkle chopped peanuts and cinnamon over top. | Caramel Apple Dessert Elise
49: Oatmeal Chocolate Chip Cake Amanda | 1 1/2 cups boiling water 1 cup uncooked oats 1 cup lightly packed brown sugar 1 cup granulated sugar 1 stick (1/2 cup) margarine 2 extra large eggs 1 3/4 cups unsifted all-purpose flour 1 1/4 teaspoons baking soda 1/2 teaspoon salt 1 tablespoon cocoa powder 1 package semisweet chocolate chips (12 oz) 3/4 cups chopped walnuts Pour boiling water over oats. Let stand 10 minutes. Add brown and granulated sugar and margarine. Stir until margarine melts. Add eggs. Mix well. Sift together flour, soda, salt and cocoa. Combine flour and sugar mixtures. Mix well. Add about half the package of chocolate chips. Pour batter into greased and floured 9x13 inch pan. Sprinkle walnuts and remaining chocolate chips on top. Bake in preheated oven (350) for ~ 40 minutes.
50: Ingredients box Betty Crocker® SuperMoist® white cake mix 1 1/4 cups water tablespoons vegetable oil eggs cup mashed bananas (2 medium) can (14 oz) sweetened condensed milk (not evaporated milk!) 1/2 cup (from 14-oz can) coconut milk (not cream of coconut!) 1/2 cup whipping cream Some kind of topping (frosting or coolwhip) Banana slices and/or toasted coconut, if desired Directions Heat oven to 350F (325F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, water, oil, eggs and mashed bananas with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Poke top of cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. In large bowl, stir together condensed milk, coconut milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate at least 2 hours or overnight until mixture is absorbed into cake. Spread frosting over cake. Garnish each serving with banana slices and/or toasted coconut, if desired. Store covered in refrigerator. | Banana Tres Leches Cake Renee
51: Lemon Pudding Cake Alex An old favorite and a lovely, light dessert. It's mixed in one bowl and the magic transformation happens in the oven, creating a creamy lemon pudding covered with a light sponge cake. 1 cup sugar, divided 1/8 teaspoon salt 1/4 cup all purpose flour 4 tablespoons (1/2 stick) butter, melted 1/3 cup freshly squeezed lemon juice Grated zest of 1 lemon 3 eggs, separated 1 1/2 cups milk Preheat the oven to 350 degrees. For the cake, butter a 1 1/2 quart baking dish or 8 inch square baking pan. Get out a slightly larger pan at least 2 inches deep, which will hold the cake pan comfortably. In a mixing bowl, combine 3/4 cup of the sugar, the salt, and the flour, and stir them together. Add the melted butter, lemon juice, lemon zest, and egg yolks, and stir until thoroughly blended. Stir in the milk. In a separate bowl, beat the egg whites with the remaining 1/4 cup sugar until they are stiff but moist. Fold the beaten whites into the lemon mixture, then pour the batter into the prepared baking dish. Set the cake pan in the larger pan and pour hot water into the larger pan to come halfway up the sides of the cake pan. Bake for about 45 minutes, until the top is lightly browned. Serve warm or chilled, with whipped cream if you wish. Serves six.
52: Viking Tiramisu Matt Rotz | Ingredients: Hot Milk Sponge Ingredients: Mascarpone Cream 1/4 cup milk 1/2 cup + 2 tablespoons espresso 2 teaspoons butter 1/2 cup + 2 tablespoons hot water 1-1/4 cups flour 3 tablespoons Grand Marnier 1 teaspoon baking powder 1 cup mascarpone 3 eggs 2 tablespoons rum 1-1/4 cups sugar 3 separated eggs 3 egg yolks 6 tablespoons sugar 1 cup heavy cream 1/4 teaspoon vanilla a pinch of salt cocoa powder (enough to sprinkle) powdered sugar (enough to garnish) Directions: Sponge Cake 1.Preheat the oven to 350 degrees. 2.Grease and lightly flour an 8 by 11-inch sheet tray. 3.Heat milk and butter until the butter melts. 4.Stir the flour and baking powder together. 5.Put the eggs, sugar, and yolks in a bowl and set over a hot water bath, whisking until the egg mixture triples in size. 6.Fold in the flour mixture and the milk. 7.Pour into the prepared pan. 8.Bake for 10 minutes.
53: Directions: Mascarpone Cream 1. Combine the espresso, water and the Grand Marnier, set aside. 2. Combine the mascarpone and the rum in a large bowl, beat until smooth. 3. In a medium bowl, beat the eggs yolks with 3 tablespoons of the sugar until smooth. 4. Set over a hot water bath and beat for 3 minutes until light and foamy. 5. Remove from the heat, and without waiting beat this mixture into the mascarpone mixture. Set aside. 6. Whip the cream until it holds a firm shape. 7. Fold in vanilla. 8. In two small additions, fold ~ 1/3 of the mascarpone mixture into the whipped cream. 9. Then fold the whipped cream into the remaining mascarpone mixture. Set aside. 10.Beat the egg whites and salt on medium until foamy. 11.Increase the speed and add the remaining 3 tablespoons sugar, beat until glossy not dry. 12.Fold the egg whites, all at once into the mascarpone. Directions: Assembly 1. Cut the sponge cake in half crosswise. 2. Place in a pan large enough to fit the halved sponge cake snugly. 3. Moisten the cake with half of the espresso mixture. 4. Top with half of the mascarpone mixture, spreading it out evenly. 5. Sprinkle generously with cocoa powder, and powdered sugar. 6. Top with the other half of the sponge cake layer. 7. Moisten with the remaining espresso mixture. 8. Top with the remaining mascarpone mixture, spreading evenly. 9. Sprinkle generously with the cocoa powder and powdered sugar. 10. Refrigerate, uncovered, for 2 hours.