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Warren Schrader class recipes

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Warren Schrader class recipes - Page Text Content

S: Warren/Schrader 2011-2012

FC: Warren/ Schrader 2011-2012

1: This Cookbook is inspired by all of the talented cooks in the class. | Back Row: Lindsay Warren, Michaela Gramsch, Hutson McClure, Tyler Brown, Emersyn Shuburte, Emma Grace Bradley, Bella Rogers, A.J. McCandless, Ryan Uwaydat, Carson Bailes, Lisa Schrader. Front Row: Rawha Usmani, Mason Shepherd, Danna Homsi, Aerol Amuimuia, Michael Kittell, Reese Craig, Nathan Diaz

2: Chef Bella Rogers | Mrs. Schrader | Mexican Style Soup | Ingredients: 1 can each of: corn (do not drain), Ranch Style beans, Ro-tel, Tomato sauce Ranch style dressing (dry) Hamburger Directions: Brown hamburger. Add all ingredients above. Top off with: Cheddar Cheese, Sour Cream, and Chips

3: Bella's Favorite Recipe: Tomato Soup Ingredients: 2 cans of diced tomatoes canned in Italian seasoning 3 fresh basil leaves 3/4 cup of milk 1 roasted red bell pepper Directions: Blend all ingredients in blender or food processor. Pour into a pot and heat through. Serve with a grilled cheese ... remove crusts from bread for Bella.

4: Michael's Mexican Corn Dip | Ingredients: 1 can original flavor Ro-tel, not drained 1 can of Green Giant Shoepeg Corn, not drained 1 package of cream cheese Directions: Combine all ingredients in a microwave safe dish with a cover with vents or use a paper towel to cover. (No need to mix the ingredients before cooking.) Microwave for 2 minutes. Remove and stir dip until well mixed. Microwave for an additional 2 minutes. Stir and serve warm with tortilla chips. | Michael Kittell | Michael Kittell

5: Guacamole | Mrs. Warren | 2 fresh avocados 1 lime wedge 1 tsp. salt 2 T diced tomatoes 1 T fresh jalapeño diced fine 1 T. red onion, diced fine 1 t. chopped cilantro 1 t. garlic ***************************** Mix all ingredients and stir well.

6: Nathan Diaz | Cinnamon Rolls | Ingredients: 1 can Pillsbury Thin Pizza Crust Sugar Cinnamon Directions: Preheat oven to 400. Place parchment paper on cookie sheet. Unroll the dough flat. Sprinkle sugar and cinnamon. Roll dough back up. Cut into 1 inch pieces. Bake 8-10 minutes | 400 | 8-10 | 6

7: Michaela's Peppermint Bark -1 package (16 oz) vanilla flavored candy coating (almond Bark)- broken into pieces. -24 hard peppermint candies Cover cookie sheet with waxed paper, foil or parchment paper. In and 8 cup microwavable dish place candy coating. Microwave uncovered on high 2-3 minutes, stirring every 30 seconds, until almost melted. Stir until smooth. Place candies in a ziploc bag; crush with a rolling pin. Pour crushed candies into wire strainer. Shake strainer over melted coating. Save the larger pieces. Spread evenly. Add the remaining large pieces. Let set for about an hour. Break apart and enjoy | Michaela Gramsch

8: Tyler's Favorite Cookie Dough Ingredients: 1 cup shortening 1 cup light brown sugar 1/2 cup sugar 1 tsp. vanilla 2 eggs 2 1/4 cups sifted all purpose flour 1 tsp. baking soda 1/2 tsp. salt 2 Cups chocolate chips (12 oz pkg.) Directions: Cream shortening, brown sugar, sugar, and vanilla with mixer until light and fluffy. Add eggs and beat well. Combine flour, baking soda, salt; add to creamed mixture. Stir in chocolate chips (I like to use 1 cup milk chocolate and 1 cup semi-sweet). Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375 for 7 minutes or until light brown. | Tyler Brown

9: 3 eggs 1 c. milk 1/3 c. club soda (not flat) 1 c. all purpose flour butter or oil for frying Beat the eggs lightly with the milk in a bowl. Add the club soda and stir.. Add the flour, stirring with a whisk. Stir until the batter is smooth. Heat an 8" skillet over med. high heat with butter or oil. When skillet is hot, ladle in enough batter to cover the bottom of the skillet thinly, and tilt pan to spread batter evenly. Cook 2-3 min. until browned on one side then flip on other side. Fill with your favorite topping. Danna loves it with sugar and walnuts or melted chocolate. | Danna's Croatian Crepes | Danna Homsi

10: Emersyn Shuburte | Brown Sugar Spaghetti 3 lbs. ground beef Large Ragu 1 onion chopped 1 green pepper, chopped 1/2 bottle Tiger sauce 1 c. brown sugar salt and pepper 1 T. chili powder 3 c. cheddar cheese (reserve some for top) 1 pkg. thin spaghetti | Brown Beef, onion and pepper. Add remaining ingredients and top with reserved cheese. Cover. 350 30 min.

11: 2 cups Rice Krispies 1/4 cup cayenne pepper 2 cups flour 2 sticks oleo 1/2 lb. grated cheese 1 tsp. slat 1/4 tsp. garlic powder Mix, roll into balls. Flatten with fork and bake about 10 minutes in 400 degree oven. Keep in tin box. | Carson's Cheese Wafers | Chef Carson Bailes

12: Mason's Strawberry Romaine Salad | Salad: 1 large bag Romaine Lettuce (I use one from Sam's) 1 large carton of Strawberries (I use the large one from Sam's) 2 C. shredded Monterey-Jack Cheese 2 C. sugar toasted pecans or praline pecans Combine lettuce with strawberries and cheese in a bowl and toss to mix. Shake dressing and add just before serving. Use pecans as a topping. Dressing: 2 C. vegetable oil 1 1/2 C. sugar 1 C. red wine vinegar 1 tsp. garlic powder or 2 cloves of minced garlic 1 tsp. paprika 1/2 tsp. pepper Combine all dressing ingredients in a blender and blend well. Refrigerate until serving. Best is made day before serving. This makes a very large salad. A VERY large bowl will be necessary.

13: Mason Shepherd

14: Rawha Usmani

15: Rawha's Favorite Pulao Rice Recipe | Ingredients: 4 cups / 1/2 cup / 3 cups water 3 tsp. ginger/garlic 1kg chicken 3 tsp salt 8-10 small green chilies 1 Tbs red chili powder 2 black cardamoms 6 dried plums soaked 10 black peppercorns 3 tomatoes chopped 1 tsp cloves 1/2 cup oil 2 large onions chopped 1 tsp white cumin seeds 1 kg rice washed and soaked for 30 minutes | Preparation: In a pot put 4 cups of water, meat, green chilies, cardamoms, black peppercorns, cloves, cinnamon,cumin seeds, ginger/garlic, salt, red chili powder and dried plums. Cover the pot and cook until the meat is tender. Add the tomatoes. In another pot, heat the oil, and fry the onions till they are brown then add 1/2 cup water and set aside. When the meat is tender, add it to the brown onions, stir and cook for a few minutes till the oil separates. Add 3 cups of water and any stock that remains. bring it to a boil. Add salt and the drained rice. Cook for 10-15 minutes. After the water dries let it simmer for 10 minutes on slow fire. Serve hot with raita (yogurt) and salad.

16: Reese Craig

17: 8-Minute Light 'n Fruity Pie | Ingredients: 1 pkg. (3 oz.) Jello (we like to use cherry or strawberry) 2/3 cup boiling water 2 cups ice cubes 3 1/2 cups cool whip (8 oz container) sliced strawberries (optional) 8 or 9 inch graham cracker pie crust Directions: In large mixing bowl completely dissolve Jello in boiling water, stirring about 3 minutes. Add ice cubes and stir constantly until gelatin is thickened, about 2 to 3 minutes. Remove any unmelted ice. Using a wire ship, blend in cool whip. Whip until smooth. Fold in strawberries. Chill in bowl, if necessary, until mixture will mound. Spoon into pie crust. Chill 3 hours. Enjoy!

18: Hutson's Creamy Tacos 1 lb. ground beef 1/2 package taco seasoning 8 oz. sour cream 1 can rotel 1 can ranch style beans 1 lb. velveeta cubed Brown meat, drain and add all other ingredients. Heat. Simmer until cheese melts, Serve on warmed, sort tortillas or crispy taco shell or use as a dip. | Chef Hutson McClure

19: Emma Grace's Snow Ice Cream | 1 Large bowl of clean snow-set aside 1/2 pint whipping cream 1/2 cup of powdered sugar 1 tsp. vanilla Combine whipping cream, powdered sugar and vanilla. Add snow a little at a time until the mixture is thick and creamy. Eat at once! | Emma Grace Bradley

20: CousCous 1 cup CousCous 1 cup boiling water 1 tsp. butter 1/4 tsp. salt Directions: Bring water to a boil and add CousCous, salt and butter. Stir and cover then remove from heat. Let stand about 5 minutes and then fluff with a fork. | Aerol likes the tri-colored CousCous with tomato and spinach flovoring. | Ryan and Aerol | Aerol Amuimuia

21: Oven Kalua Pork | 5-7 pound pork butt 3 Tbls. Hawaiian (rock) salt 1 tsp. liquid smoke 10-12 ti leaves, ribs removed Cut inch slits around the pork and rub the surface with salt; brush with liquid smoke. Wrap pork in ti leaves then tie with string. Wrap in foil and seal tightly. Roast 400 degrees for 3 hours. Remove and shred. | This is great with steamed cabbage. Core and chop one head of green cabbage and add some pork juices to steaming liquid. Mix with pork when done. | Areol and Nathan

22: Ingredients: 2 1/2 lbs finely ground lamb 1 bunch parsley, washed and coarsely chopped 1 large red onion, coarsely chopped 1/4 tsp cinnamon 1/4 tsp cloves 1/4 tsp nutmeg salt and freshly ground pepper to taste Bamboo skewers, soaked in water for at least 30 min. | Directions: 1. Pulse onion and parsley and onion in food processor until finely chopped. Transfer to a large bowl and add the ground lamb, cinnamon, cloves, nutmeg, salt and pepper and mix with your hands until thoroughly combined. 2. Form lamb mixture into 1 1/2" meat balls. Thread one meatball on a skewer, then form meat into a log shape around the skewer. Repeat until all the lamb is used. | Ryan's Grilled Lebanese Kofta or Lamb meat balls

23: Ryan Uwaydat | 3. light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate. Clean and oil your grilling grate. 4. Grill skewers over high heat until browned on all sides and cooked through, about 2 minutes per side. Remove from grill and serve. They can be served with Taziki sauce.

24: Ingredients: 5 dozen mussels or clams 1/3 cup olive oil 3-5 cloves of garlic 4 oz. hard Italian sausage or pepperoni, cut into 1/2 inch cubes or thin slices 3 ripe medium tomatoes, seeded and cut into 1/2 inch cubes 1 Tbs dried oregano 1 tsp. dried red pepper flakes 1 tsp fennel seeds salt and pepper to taste 1 1/2 cup dry white wine (or chicken broth) 3 Tbs lemon juice 3 Tbs chopped fresh basil | A.J.'s Mussels Sarah | A.J. McCandless

25: Directions: Soak the mussels in cold water, scrub shells clean, rinse and drain. Heat the oil in a large stock pot/Dutch oven (large enough to hold all the mussels). Add the garlic, pepperoni and tomatoes and cook, stirring constantly for 5 minutes. Add the oregano, red pepper flakes, fennel seeds, salt and pepper; cook 1 minute longer. Pour the wine and lemon juice into the pot, then add the mussels. Sprinkle the basil over the top and cover the pot tightly. Cook the clams just until they are all open, about 10-15 minutes. Shake or stir them a couple of times during the cooking. Ladle the clams and liquid into shallow bowls. Serve with crusty bread.

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About This Mixbook

  • Title: Warren Schrader class recipes
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  • Published: over 4 years ago

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