8 th grade Cookbook. Mrs. Rosenbaum Ms. Galante Ms. Strajanekova

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1 8 th grade Cookbook Mrs. Rosenbaum Ms. Galante Ms. Strajanekova

1/2 teaspoon dried oregano leaves 1 cup spaghetti sauce, divided 1. Fill large pot halfway with water. Place over high heat; cover and bring water to a boil. 2.

2 Baked Ziti Penne or any tube-shaped pasta can be substituted if you can t find ziti. 1/2 pound uncooked whole-wheat ziti 1/2 teaspoon garlic powder One 8-ounce package mozzarella cheese 1/2 teaspoon salt 1 pound ricotta cheese 1/2 teaspoon pepper 1/4 cup grated Parmesan cheese 1 egg 1/2 teaspoon dried oregano leaves 1 cup spaghetti sauce, divided 1. Fill large pot halfway with water. Place over high heat; cover and bring water to a boil. 2. While waiting for water to boil, spray baking pan with nonstick cooking spray. 3. When water comes to a boil, add ziti. Stir once with a wooden spoon. DO NOT COVER AGAIN! Return water to a boil. Reduce heat to medium; let cook 10 minutes. 4. Shred mozzarella cheese. Place half of the shredded cheese in a large mixing bowl. Add ricotta cheese, Parmesan cheese, oregano, garlic powder, salt, and pepper. Stir well with a wooden spoon. 5. Break egg into the egg cup; add to ricotta cheese mixture and stir well to combine. 6. Stir 1/4 cup of the spaghetti sauce into cheese mixture. 7. When ziti is cooked, drain in colander. Add ziti to cheese mixture and stir to combine. 8. Spread ½ cup of the spaghetti sauce into the bottom of baking pan. Top with ziti mixture, spreading until flattened. Spread remaining ¼ cup spaghetti sauce on top of ziti. 9. Sprinkle evenly with remaining shredded mozzarella cheese. 10. Bake in a preheated 350 F. oven for minutes or until mixture is heated through and bubbly. Entire recipe 1 Serving

3 Fried Rice Assorted vegetables (peppers, celery, onion, mushrooms, carrots, etc.) 1 egg 2 cups cooked brown rice 2 tablespoons vegetable oil 1 teaspoon chopped garlic 1 teaspoon chopped fresh ginger Sauce ingredients: 2 tablespoons chicken broth 2 tablespoons rice vinegar 2 tablespoons soy sauce 1 teaspoon salt 1 teaspoon sesame oil ¼ teaspoon ground black pepper 1. Wash all vegetables well under cold running water. Using a sharp knife, cut vegetables into small (about 1/2 ) pieces. Set vegetables aside. 2. Break egg into small bowl. Using a fork, beat egg. Set aside. 3. Measure rice. Set aside. 4. In small bowl combine all sauce ingredients. Set aside. 5. Spray wok with Pam spray. Heat wok over medium heat. Add egg; cook, stirring constantly with food turner, until scrambled. Remove egg from wok onto a paper plate, cut into very small pieces, and set aside. 6. Add oil, garlic, and ginger to wok; cook, stirring constantly with food turner, until garlic and ginger start to sizzle (about 30 seconds). 7. Add cut-up vegetables to wok. Cook, stirring constantly with food turner, until vegetables begin to soften (about 2-3 minutes). 8. Add rice. Cook, stirring constantly with food turner, until rice is heated and mixture is well mixed. 9. Add sauce ingredients to wok. Cook, stirring constantly with food turner, until even in color. 10. Return scrambled egg to wok. Cook, stirring constantly with food turner, until mixed. Continue to cook until heated throughout. 11. Divide onto plates and enjoy!

Toad in a Hole Soft margarine 1 slice of bread per person 1 slice stick margarine per person 1 egg per person 1. Using a butter knife, spread soft margarine onto one side of bread. Put it on a plate.

4 Toad in a Hole Soft margarine 1 slice of bread per person 1 slice stick margarine per person 1 egg per person 1. Using a butter knife, spread soft margarine onto one side of bread. Put it on a plate. 2. Using a cookie cutter or the rim of a small glass, cut a hole in the center of the bread. Save the circle. 3. Using the butter knife, crack the egg into a cup. 4. Place plate with bread near stove. 5. Melt the slice of stick margarine on a griddle over medium heat. Spread the melted margarine to be about the size of the slice of bread. 6. When melted margarine is bubbly, place bread, margarine-side up, onto melted margarine. Place saved bread circle next to the bread. Cook until bottom of bread begins to brown. 7. Pour the egg into the hole in the bread. Cook until egg begins to get firm, 30 seconds to 1 minute. If you like your yolks hard, place a cover on the griddle or just cook it a little longer. 8. Using a food turner, quickly and carefully flip the bread and the circle. Cook until egg white is firm. 9. Remove to a plate and enjoy!

5 Whole-Wheat Bread 2 1/4 cups bread flour 1 cup + 1 tablespoon lukewarm water (about 105º to 110ºF.) 2 tablespoons margarine 1 packet active dry yeast 1 tablespoon sugar 1 teaspoon salt 1 cup whole-wheat flour 1. Measure bread flour into a small bowl. Set aside to use later. 2. In a large mixing bowl, combine water, margarine, yeast, sugar, and salt, stirring with a wooden spoon until margarine is almost melted. 3. Add whole-wheat flour and stir until well blended. 4. Add 1 cup of the bread flour and stir until well blended. Mixture will begin to get thick and sticky. 5. Add more bread flour, about 1/2 cup at a time, mixing well after each addition, until dough is smooth and pulls away from the sides of the bowl. YOU PROBABLY WON T USE ALL OF THE BREAD FLOUR! 6. LIGHTLY sprinkle the cutting board with a little bread flour. Turn dough out onto the cutting board. Turn dough to coat with the bread flour. 7. Knead the dough for about 3-5 minutes, adding more flour as needed, until dough is smooth and holds together into the shape of a ball. 8. Place in a bowl, cover the bowl, and set aside in a warm draft-free place to rise for about an hour OR put in the refrigerator, covered, overnight. 9. Turn dough out onto a lightly floured board and knead again until smooth. Shape into a loaf of bread and place in loaf pan. Cover and set aside in a warm draft-free pace to rise for about an hour OR put in the refrigerator, covered, overnight. 10. Preheat oven to 400 F. Bake bread until golden brown, about 30 minutes. Remove from oven and let cool for about 15 minutes before slicing. 1 Slice

Vanilla Ice Cream 6 tablespoons sugar 1 1/2 teaspoons flour Pinch of salt 1 cup milk 1 egg 1 cup heavy cream, light cream, or halfand-half 1 teaspoon vanilla extract 1.

6 Vanilla Ice Cream 6 tablespoons sugar 1 1/2 teaspoons flour Pinch of salt 1 cup milk 1 egg 1 cup heavy cream, light cream, or halfand-half 1 teaspoon vanilla extract 1. Fill bottom of a double boiler with 1 inch of water. Bring water to a boil. 2. Combine the sugar, flour and salt in the top of the double boiler. Stir in the milk using a wire whisk. 3. Cook over simmering water, stirring constantly, for 5 minutes. 4. Cover and let cook 10 minutes longer. 5. Beat the egg in a small heat-resistant bowl. Slowly and carefully, pour the milk mixture into the egg, beating constantly as you add it. Now pour the whole mixture back into the top of the double boiler. 6. Cook, stirring constantly, until mixture is thickened, 3-4 minutes. 7. Transfer mixture to a bowl and let cool. Then cover and refrigerate it. This is now vanilla custard. 8. Stir cream and vanilla into chilled custard. Freeze following the directions on your ice cream freezer. 1 serving of ice cream

CREPES For Main Course Crepes For Dessert Crepes 1½ cups milk 1½ cups milk 1 cup flour 1 cup flour 2 eggs 2 eggs 1 tablespoon oil 1 tablespoon oil ¼ teaspoon salt 2 tablespoons sugar Directions:

Allow mixture to rest so most of the bubbles disappear. 4. Heat a 6 skillet to medium/medium high. Lightly grease or spray with cooking spray.

7 CREPES For Main Course Crepes For Dessert Crepes 1½ cups milk 1½ cups milk 1 cup flour 1 cup flour 2 eggs 2 eggs 1 tablespoon oil 1 tablespoon oil ¼ teaspoon salt 2 tablespoons sugar Directions: Cooking spray, oil or margarine for greasing pan 1. In a bowl combine all ingredients called for in the recipe. 2. Beat with a whisk until well blended. (There should be NO lumps.) 3. Allow mixture to rest so most of the bubbles disappear. 4. Heat a 6 skillet to medium/medium high. Lightly grease or spray with cooking spray. If using cooking spray, remove from range top to spray, especially if using a gas range! 5. Pour about 3 tablespoons of the batter into the skillet. Rotate the pan so that the batter evenly and thinly covers the surface of the pan. Cook until the crepe is no longer shiny and lightly browned on the bottom. Invert pan over waxed paper, foil or paper plate. You may have to use the turner to release the crepe from the pan. 6. Continue cooking crepes until all batter is used. Yield: 18 crepes Ideas for filling the crepes: Main Course: manicotti filling (baked with marinara sauce), creamed leftovers, Sloppy Joe mix or whatever you have available. Dessert: jellies, jams, whipped cream, ice cream, sautéed apples, or any other fruit, puddings and custards. For Main Course (no filling) For Dessert Course (no filling)

Breakfast Burrito Ingredients: 1 small tortilla per person Oil 1 egg per person 1 tablespoon shredded cheese per person 1 tablespoon of salsa per person Oil and/or non-stick cooking spray Directions:

8 Breakfast Burrito Ingredients: 1 small tortilla per person Oil 1 egg per person 1 tablespoon shredded cheese per person 1 tablespoon of salsa per person Oil and/or non-stick cooking spray Directions: 1. Preheat oven to 425º F 2. Line cookie sheet with foil extended over the sides. 3. Brush tortillas lightly with oil and place them on lined cookie sheet. Bake for 2-3 minutes. 6. Brush cold frying pan with oil (or spray with non-stick spray) 7. Crack 1 egg into a 1-cup glass measuring cup. Scramble with a fork. 8. Preheat pan on MEDIUM heat. 9. Pour scrambled egg into heated pan. Stir with wooden spoon. Continue stirring until egg is fully cooked. Remove from heat. 10. Take your heated tortilla and place on a plate. Spoon cooked egg onto the center of the tortilla. 11. Place cheese on top of the egg. 12. Place salsa on top of the cheese. 13. Fold the bottom edge of the tortilla over the filling. Then fold the left edge over tortilla filling, bring the right edge over to make your burrito. 1 Serving

Fudgy Brownies Makes 24 brownies Ingredients 3/4 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/3 cup vegetable oil 1/2 cup boiling water 2 cups white sugar 2 eggs 1/3 cup vegetable oil 1

9 Fudgy Brownies Makes 24 brownies Ingredients 3/4 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/3 cup vegetable oil 1/2 cup boiling water 2 cups white sugar 2 eggs 1/3 cup vegetable oil 1 1/3 cups all-purpose flour 2 tablespoons ground flax seeds 1 teaspoon vanilla extract 1/4 teaspoon salt Directions 1. Preheat oven to 350º degrees F. 2. Grease and flour a 9x13 inch pan. 3. In a large bowl, stir together the cocoa and baking soda. 4. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. 5. Stir in the sugar, eggs, and remaining 1/3 cup oil. 6. Finally, add the flour, flax seeds, vanilla and salt; mix just until all of the flour is absorbed. 7. Spread evenly into the prepared pan. 8. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.

Chocolate Chip Bar Cookies Makes 20 bars 1. Preheat oven to 375 F. Spray 13x9 baking pan with nonstick spray. 2. In a small bowl, combine the following: 2¼ cups flour 2 tablespoons ground flax seeds 1 teaspoon baking soda 1 teaspoon salt 3.

10 Chocolate Chip Bar Cookies Makes 20 bars 1. Preheat oven to 375 F. Spray 13x9 baking pan with nonstick spray. 2. In a small bowl, combine the following: 2¼ cups flour 2 tablespoons ground flax seeds 1 teaspoon baking soda 1 teaspoon salt 3. In electric mixer, combine the next 4 ingredients: 1 cup (2 sticks) margarine 2/3 cup granulated white sugar ¾ cup packed brown sugar 1 teaspoon vanilla 4. One at a time, add the following to the mixer. Beat well. 5. Gradually beat in flour mixture. 2 eggs 6. Stir in: 2 cups (one 12-oz bag) chocolate chips 7. Spread mixture in prepared pan. Bake minutes. Cool, then cut into bars.

Fresh Salsa (Salsa means sauce in Spanish) 2 Roma tomatoes 1 or 2 slices of canned jalapeño peppers ¼ medium onion (red or yellow) (optional) Half of a lime ½ teaspoon oregano A few sprigs of fresh

bowl. Note about Jalapeños: The oils in the jalapeño peppers may irritate the skin. Handle carefully. Follow teacher s instructions. Directions: 1. Wash tomatoes and remove their stems.

11 Fresh Salsa (Salsa means sauce in Spanish) 2 Roma tomatoes 1 or 2 slices of canned jalapeño peppers ¼ medium onion (red or yellow) (optional) Half of a lime ½ teaspoon oregano A few sprigs of fresh cilantro ¼ teaspoon salt 1 clove of garlic Pinch of cumin 2 heaping tablespoons tomato paste Pinch of pepper Pinch of chili powder* Equipment: 2 cutting boards, measuring spoons, and small mixing bowl. Note about Jalapeños: The oils in the jalapeño peppers may irritate the skin. Handle carefully. Follow teacher s instructions. Directions: 1. Wash tomatoes and remove their stems. Cut one and a half tomatoes into smaller pieces (whole tomato may be cut into 8 pieces.) Place in bowl of food processor. 2. Chop remaining half tomato into small dice. Hold for last step. 3. Cut onion piece in half and place in bowl of food processor. 4. Squeeze lime half and pour juice into bowl of food processor. 5. Wash and gently dry cilantro. Remove the stems from the cilantro and place a tablespoon of leaves into the bowl of the food processor. 6. Peel garlic clove and mince or use garlic press. Add to bowl of food processor. 7. Measure and add tomato paste to bowl of food processor. 8. IF you desire, add 1 or 2 slices of jalapeño peppers to the bowl of the food processor. 9. Measure and add to bowl of food processor the following ingredients: oregano, salt, cumin, pepper, and chili powder. 10. Pulse all ingredients together using chop button once or twice until you reach your desired consistency. Salsa is usually chunky. 11. Carefully remove blade of processor and pour salsa into serving bowl. 12. Wash and dry processor blade immediately. Give to teacher to keep in a safe place. 13. Add reserved chopped tomatoes to processed salsa and mix gently. 14. Eat with chips. 1 serving Entire recipe

8 th grade Cookbook. Mrs. Rosenbaum Miss Galante Ms. Strajanekova

8 th grade Cookbook. Mrs. Rosenbaum Miss Galante Ms. Strajanekova 8 th grade Cookbook Mrs. Rosenbaum Miss Galante Ms. Strajanekova Contents Baked Ziti Toad in a hole Whole wheat bread Vanilla ice cream Crepes Breakfast burrito Fudgy brownies Chocolate chips bars cookies