S: Favorite Recipes from Mrs. Chappelle's 2010-2011 Kindergarten - First Grade Class
FC: Family Recipes and Favorite Foods
1: This cookbook was created by all of the talented cooks in Mrs. Chappelle's 2010-2011 Kindergarten - First Grade class.
2: Pancakes are popular! For our cookbook project, three children chose pancake recipes. Clark submitted a delicious Strawberry and Banana Pancake recipe. Anthony's picture shows how much he enjoys eating pancakes. Dasha's recipe shows how versatile pancakes can be! | Pancakes by Anthony Burrola | Strawberry & Banana Pancakes by Clark Vazquez
3: Strawberry and Banana Pancakes by Clark & Clay Vazquez | Ingredients: 1 Tbsp Cinnamon 14 Oz Fresh Pitted Strawberry 14 Oz Fresh Peeled Bananas 1/2 Brown Sugar 1/2 Cup of Strawberry Jam 1 1/4 Pancakes Mix 1 Cup Water Directions: Get a big bowl. Measure and then add the mix and the water, stirring until mix gets dissolved in the water. Cut strawberry and banana. Add it. Follow by cinnamon and brown sugar and stir very well and then put it on the stove low heat. Flip it and be sure it's cooked. Then you put the jam on top. | 100% Delicious!
4: 1. | Pancakes | Pancake with Fish Egg and Jam by Dasha Kamyshenko and Family Ingredients: 2 Large Eggs 1 1/2 Cup Milk 1 Cup Flour 3 Tbsp Melted Butter 1/4 Tbsp Salt Butter for Coating the Pan Directions: In a blender, combine all of the ingredients and pulse for 20 seconds. Heat a non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl it to spread evenly. Cook for 1 minute on Low-Medium and flip Cook for another 30 seconds and remove. Serve hot. Crepes are filled with virtually anything. We love them with ikura or jam.
5: by Dasha Kamyshenko
6: Ingredients: 1/2 Cup Mayonnaise 1/2 Cup Sour Cream 14 oz can Artichoke Hearts, rinsed, drained, and chopped 1/3 Cup Parmesan Cheese Dash of Tabasco Directions: Combine all ingredients. Place in small casserole dish. Bake at 350 degrees for 30 minutes, or until heated and bubbly. (Can also be baked ahead of time and reheated in microwave.) | Ben Shepard's Granma's Yummy Artichoke Dip
7: By Ben Shepard
8: By Chris Abrams
9: Bruschetta by Chris Abrams and Family | Ingredients: Diced Tomatoes Finely Chopped Garlic Finely Choped Basil Your Favorite Balsamic Olive Oil Salt Long Italian Bread - Sliced Directions: Toast slices of bread (Broil in oven or toaster oven). Watch closely! Toss tomatoes, garlic, basil, balsamic and olive oil in large bowl. Salt to taste. Serve toast and mixture side by side. Spoon mixture on toast and enjoy!
10: Pizza, Pizza! We love our pizza! Four children contributed something about their favorite food: pizza! Kizzara's colorful drawing shows how much she enjoys it. Asinate's shows everyone's favorite type of pizza: cheese. Ben's delicious drawing can be seen next to his Granma's Artichoke Dip recipe. Last, but not least, Brody's parents came up with a clever recipe for Pizza Friday! | Pizza By Kizzara Alfonzo
11: By Asinate Haunga
12: Pizza Friday! By Brody Land-McGowen and Family | Ingredients: Pizza Dough - Whole Foods or TJ's Tomato Sauce Mozzarella Cheese Pepperoni Other Toppings of Choice Directions: 1. Parent pour full glasses of wine. Put on aprons. Cheers to TGIF! 2. Break out the store bought dough if you aren't an over-achiever. 3. Coat everyone's hands with flour. Dust workspace with flour. 4. Have fun with the dough! Dare to throw it around between the cooks. 5. Spread the sauce, sprinkle the cheese, and add toppings, if desired. 6. Cook at 450 for 12 minutes, preferably on a pizza stone. 7. Refill those wine glasses and enjoy!
13: By Brody Land-McGowen
14: By Sebastian Ty Webb-Suksamran
15: Mario Pei's Lasagne Contributed by Sebastian Ty Webb-Suksamran and Family | Ingredients 3 Tbsp Extra Extra Virgin Olive Oil 1 Medium Yellow Onion, Chopped 2 Cloves of Garlic, Minced 1 1/2 Pounds of Sweet or Mild Italian Sausage 1 Tbsp Chopped Fresh Italian Parsley 1 Pound of Dried Lasagne 1 Pound Fresh Mozzarella, Sliced 1 32 Oz Can of Whole Peeled Tomatoes 1 6 Oz Can Tomato Paste 1/2 Tsp Dried Basil 1 Pound Fresh Ricotta 1 Egg, Lightly Beaten 1/2 Cup Fresh Grated Parmigiano Reggiano | Directions: The Sauce Heat oil in a large, heavy skillet over medium heat. Add onions and garlic and cook, stirring often, until soft, about 5 minutes. Add sausage and cook, breaking up meat with back of spoon until no longer pink, 10-15 minutes. Add parsley and cook until meat is browned, 5-10 minutes. Add parsley and cook until meat is browned, 5-10 minutes more. Stir in tomato paste, and 2 cups water, and season to taste with salt and pepper. Reduce heat to medium-low and simmer, stirring occasionally, until sauce thickens about 1.5 hours. Stir in basil and set sauce aside. Ricotta Mixture Meanwhile, combine ricotta, egg, and 1/4 cup of parmigiano in a medium bowl and set aside. Cook the Pasta (Lasagne): Preheat oven to 350. Cook pasta in a large pot of boiling, salted water over high heat, stirring often until just tender, 8-11 minutes. Drain, then lay pasta sheets, not touching, between damp kitchen towels. The Layers: Spread thin layer of sauce in a medium deep baking dish, then cover with several sheets of the pasta. Spread one-third of the ricotta mixture over the pasta, cover with more pasta, spread one-third of the sauce over the pasta, and arrange one-third of the mozzarella over the sauce. Repeat layers, ending with ricotta sauce then mozzarella. Sprinkle with remaining 1/4 cup parmigiano. Bake until sauce is bubbling, about 30 minutes. Let lasagne rest for 15 minutes before serving.
16: By Dominic Thompson
17: Dominic's Spinach Lasagne by Dominic Thompson and Family | Ingredients: Red Spaghetti Sauce 1 Package Lasagne Noodles 1 Package Frozen Spinach 1 Package Shredded Mozzarella 1 Pound Ricotta Cheese Dash Salt and Pepper Fresh-Picked Basil 1-2 Garlic cloves (minced) Directions: Combine spinach, garlic, seasoning with ricotta and set aside. Layer sauce, lasagne noodles, ricotta mixture. Another layer of noodles, sauce, and mozzarella cheese. Depending on the size of casserole dish, you can add another layer and finish with sauce and grated Parmesan/Romano cheese.
18: Ingredients: | Swedish Meatballs By Mrs. Chappelle | Meatballs: 3 1/2 lbs Ground Beef 1/2 lb Ground Pork 6 slices White Bread (crusts off and soaked in milk til falling apart) 3 Tbsps Soy Sauce 1 Tsp Salt 1 Tsp Pepper 4 Eggs 1 large Onion, finely chopped | Sauce: 1 can Mushroom Soup 1 can Cream of Chicken 1 8 oz container Sour Cream 2 Tbsp Worcestershire Sauce 2 Tbsp Soy Sauce 1 1/2 cup Milk | Directions: 1. Mix ingredients for meatballs together and form small balls. 2. Cover baking dish with parchment or foil to avoid scrubbing dishes for hours. 3. Brown in 400 oven. 4. While meatballs are in oven, mix ingredients for sauce together in large sauce pan over medium heat. 5. Put meatballs in crock pot when done and pour sauce over them. Turn crock pot on and make a medium-sized crowd (10 or so) happy. 6. Self serve over rice!
20: Macaroni By Rembrandt Chavez | More Macaroni, Please! The children of Room 19 really love macaroni! As Rembrandt was drawing and describing her favorite dish, Macaroni, there were frequent exclamations of "Oh! I love that, too!" from around the table. | Macaroni
21: When Felipe described his Grandma's ribs, the other children at his table sighed and said, "I wish we could have that right now!" | By Felipe Yanez
22: By Roydon Ho | Mmmm... Mmmm... Good!
23: Sweet and Sour Spareribs By Roydon Ho and Family | Ingredients: 1 Pound Pork Spareribs 1 Tbsp ShaoXing Rice Wine or Sherry 2 Tbsp ChinKing Vinegar or Balsamic Vinegar 3 Tbsp Sugar 4 Tbsp Dark Soy Sauce 5 Tbsp Water Salt Corn Starch Ginger Green Onion Directions: Wash spareribs. Cut into small pieces. Marinate spareribs with a little bit of salt and corn starch. Prepare sauce with rice wine, vinegar, sugar, soy sauce, and water. Heat a wok over high heat. Add oil, ginger slices, and green onion. Pour in spareribs and stir fry until golden brown. Turn the heat to medium and add the sauce slowly. Keep stirring to make sure that all pieces are covered with sauce. Simmer for 20 to 30 minutes over medium heat, spooning the sauce over the ribs, until the sauce has reduced to a heavy, syrupy consistency with a dark brown glaze over the ribs.
24: Enchiladas by Max Espinoza | Enchiladas are engaging! When Max and Aby drew their enchilada pictures, it sparked a lively debate about 'the red ones' versus 'the green ones.'
25: Enchiladas | Enchiladas by Aby Zarza
26: Ready for Dessert? | The children of Room 19 might like perennial favorites like pizza, macaroni, and enchiladas, but it's obvious that they love desserts! There were 11 dessert submissions. This delicious section include two submissions about brownies, four different types of cake, two types of cake, cannoli, and a delicious zucchini bread. We hope you enjoy these recipes as much as we enjoy making and eating them!
27: By Arianna Gerola
28: By Alex Gogan
29: Cinnamon Cake By Alex Gogan and Family | Cake Ingredients: 1 Cup Sugar 1 Stick Butter 1 Tsp Vanilla 3 Eggs Topping Ingredients: 1/2 Cup Sugar 1 Tsp Cinnamon 1 Cup Chopped Nuts (Optional) Directions: Preheat oven to 350. Grease a round tube or Bundt pan. In a large bowl, cream together sugar, butter, and vanilla. Add eggs to mixture, 1 egg at a time, beating after each egg. In a medium bowl, sift together flour, baking powder, and baking soda. Slowly stir flour mixture into the butter/sugar mixture. Mix well. Add sour cream and mix well. In a small bowl, mix together sugar, cinnamon, and nuts for topping. Pour 1/3 to 1/2 of batter into pan. Sprinkle half of topping over batter. Add the remaining batter and sprinkle remaining topping on top. Bake for 45 - 60 minutes. | 2 Cups Flour 1 Tsp. Baking Powder 1 Tsp. Baking Soda 1 Cup Sour Cream
30: Directions: Mix the ingredients in the blender. Pour it into a pie crust pan. Pre-heat the oven to 375 degrees. Cook for approximately 30 minutes. | Ingredients: 1 9 inch Graham Cracker Crust 1 8 ounce package Cream Cheese 1 14 ounce can Condensed Milk 1 Lemon 1 Egg | Cheesecake | Cheesecake By Giselle Ibarra and Family
31: By Giselle Ibarra
32: Rainbow Frosted Vanilla Cake by Nicole O'Brien and Family | Ingredients: 1 Box Super Moist French Vanilla Cake Mix 1 1/4 Cups of Water 1/3 Cup Oil 3 Eggs Rainbow Colored Frosting Directions: Heat oven to 350 degrees. Grease bottom of pan. Beat cake mix, water, oil, and eggs in a large bowl until smooth. Pour mixture into pan. Bake for 30 minutes. Cool for 10 minutes. Remove from pan. Spread rainbow frosting on top. Yum, yum!
33: Delicious! | By Nicole O'Brien
34: 1. | Gold Cake by Stephanie Campos and Family Ingredients: 8 Ounce Butter (1 Cup) 1 Whole Egg 4 Egg Yolks 1/2 Cup Orange Juice 1 1/2 Cup Sugar Directions: Grease bottom of pan. Mix ingredients together. Spread dough in pan. Bake at 350 degrees until top become golden.
35: by Stephanie Campos
36: Cannoli Shell Ingredients: 1 Cup Flour 1/2 Tbsp Cocoa Powder 2 Tbsp Butter 1 Egg 2 Tbsp Sugar 1/4 Cup Marsala Wine Pinch of Salt Cannoli Tubes/Forms Oil for frying Filling Ingredients: 1 lb. Ricotta Cheese 2 Cups Confectioners' Sugar 4 Ounces Semi-Sweet Chocolate, Diced Pinch Cinnamon Directions: Stir the cocoa into the Marsala wine. Heap the flour on a pastry board and carefully work in the egg, butter, sugar, the cocoa dissolved into the Marsala, and a pinch of salt. When the dough is smooth, cover in plastic wrap and let it rest for an hour. With a rolling pin, roll the dough into a thin sheet and cut into 4 inch squares. Roll each one diagonally around the cannoli forms. Delicately press the edges together with a dampened finger. Heat plenty of oil in a deep sauce pan and, when it is boiling, fry the dough-wrapped tubes until they turn golden. Slide the cannoli off the tubes and allow them to cool. Mix the ricotta with the confectioners' sugar and the cinnamon., until the filling is smooth and thick. Add the diced chocolate. Just before serving, fill each cannoli tube with the filling. Garnish with confectioners' sugar and serve. | Cannoli by Anna Grillo and Family
37: By Anna Grillo
38: By Jackson and Ava Marinos
39: Our Best Zucchini Bread Recipe by Ava and Jackson Marinos and Family | Ingredients: 2 Cups Sugar 1 Cup Vegetable Oil 3 Eggs 2 Tsp Vanilla 2 Cups Shredded Zucchini 1/2 Cup Applesauce 1/3 Cup Orange Juice Directions: Preheat oven to 350 degree. In large bowl, mix sugar, oil, eggs, and vanilla. Beat until well-blended. Add zucchini, applesauce, and orange juice; stir well. Combine flour with next 5 ingredients. Add to zucchini mixture; stir well. Add nuts; stir gently to combine. Pour into 2 greased and floured 9 inch loaf pans. Bake for 60-70 minutes; till toothpick comes out clean. Let cool in pans 10 minutes. Remove from pans and let cool completely. | 3 Cups Flour 2 Tsp Baking Soda 1/2 Tsp baking Powder 1 Tsp Salt 3/4 Tsp Nutmeg 1 1/2 Tsp Cinnamon 1 Cup Chopped Walnuts
40: Rachel Mull | Cookies, anyone? Bar cookies, drop cookies... We love them all! With three different, delicious recipes, you're certain to find one you'll love! Enjoy! | By Rachel Mull
41: Ingredients: 2 1/2 Cups Flour 1 Tsp Baking Soda 3/4 Tsp Salt 1 Cup Butter (softened) 1 Cup Brown Sugar Directions: Mix softened butter with sugars until light yellow. Add eggs and vanilla extract to butter mixture and continue mixing. In separate bowl, stir together flour, baking soda, and salt. Add flour mixture to butter/sugar. Mix. Unwrap and break up frozen chocolate candies. (Handheld food choppers work well. Otherwise, may try food processor.) Freezing candy keeps carmel chewy If using chocolate with caramel inside. Stir candy into cookie dough. Spread into 11 x 13 rectangle baking pan. Bake at 350 degrees until light brown. Remove and cool approximately 20 minutes. Cut into bars. Enjoy! | Halloween Candy Bar Cookies by Rachel Mull and Family | 1/4 Cup White Granulated Sugar 2 Eggs (med - large) 1 Tsp Vanilla Extract 1 1/2 - 2 C. Frozen Halloween Chocolate Candies
42: Sugar Cookies by Mattheus Johnson and Family | Ingredients: 1 Cup Butter, Softened 1 1/2 Cups Sugar 1 Egg 1 1/2 Tsp Vanilla Extract 2 3/4 Cups All-Purpose Flour 1 Tsp Salt Directions: Preheat oven to 350 degrees. Beat butter and sugar until well-blended. Add egg and vanilla. Mix well. Combine flour and salt in a separate bowl. Add Flour Mixture to egg and butter. Mix well. Roll out dough thickly - about 1/2 - 3/4 inches. Press into small shapes or cookie molds, if desired. Bake 9-10 minutes or until light brown at edges. Cover with powdered sugar, if desired.
43: Food Sentence Contributed by: My favorite kind of food is meatballs. I also like cinnamon bread because it has a lot of taste to it. | Mattheus Johnson | By Mattheus Johnson
44: Ingredients: 1/2 Cup (1 Stick) plus 6 Tbsp butter, softened 3/4 Cup Firmly Packed Brown Sugar 1/2 Cup Granulated Sugar 2 Eggs 1 Tsp Vanilla 1 1/2 Cups All-Purpose Flour 1 Tsp Baking Soda Directions: Heat oven to 350 degrees. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, and salt; mix well. Add oats and raisins; mix well. Drop Dough by rounded tablespoonfuls onto ungreased cookie sheets. | Valerie's Vanishing Oatmeal, Raisin, Walnut, Chocolate Chip Cookies | By Valerie Gomez | 1 Tsp Ground Cinnamon 1/2 Tsp Salt (optional) 3 Cups Quaker Oats (quick or old-fashioned, uncooked) 1 Cup Raisins 3/4 Cup Chopped Walnut (optional) 3/4 Cup Chocolate Chips | Bake 8-10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
45: From all of us in Room 19, we hope you've enjoyed our collection of our favorite recipes and foods. Putting this cookbook together has been a fun project for the entire class. We started with a simple assignment; we asked each child to provide a favorite recipe, write a sentence about their favorite food, and draw a picture about it. Talking about food has sparked discussions not only about what we eat, but also about how and with whom we eat. We hope you enjoy this book as much as we enjoyed putting it together! -- Mrs. Chappelle's 2010-2011 Kindergarten-First Grade Class | Good Eats