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Mild Salsa: Ingredients: Food processor Ingredients 1 cup tomatoes 1 tbsp fresh cilantro ¼ tsp sea salt 1/8 large white onion (chopped) 1/8 tsp ground cayenne pepper 1 tablespoon 1 and ¼ teaspoons lime juice Directions Part 1 Part 2 1. Place the tomatoes in a food processor and dice them (do this by pulsing the food processor a few times for no longer than a second or two). 2. Remove the tomatoes and set them aside in a Pyrex bowl. 3. Place the chopped onion into the food processor along with the cilantro and dice them (again, use the pulsing method). 4. Add the onions and cilantro to the tomatoes in the Pyrex bowl. Sprinkle with sea salt, cayenne pepper, and lime juice. 5. Stir together, and cover the bowl with an airtight lid. 6. Label period # kitchen #. 7. Place Pyrex at kitchen sign at kitchen #1, to be refrigerated overnight. 8. Follow check off sheet. 1. Put salsa into boat with chips and enjoy! 2. Follow check off sheet. 3 P a g e
Medium Salsa: Ingredients Food processor 1 cup tomatoes (chopped) 2 garlic cloves (chopped) 1 ¼ tsp lemon juice 1 tsp fresh cilantro 1 tsp salt (or to taste) 1/2 serrano pepper (seeded and chopped) 1/2 jalapeno pepper (seeded and chopped) 1/2 tbsp ground cumin (or to taste) 1/2 tsp ground black pepper (or to taste) 1/8 green bell pepper (chopped) Directions Part 1 Part 2 1. Combine all ingredients together in a food processor and then process until desired consistency is reached (do this by pulsing the food processor a few times for no longer than a second or two). 2. Stir together, and cover the bowl with an airtight lid. 3. Label period # kitchen #. 4. Place Pyrex at kitchen sign at kitchen #1, to be refrigerated overnight. 5. Follow check off sheet. 1. Put salsa into boat with chips and enjoy! 2. Follow check off sheet. 4 P a g e
Broccoli Cheese Soup: Ingredients: Chopped 1/3 onion, chopped ¼ cup chopped broccoli 1/3 pound processed cheese, cubed 2 and ½ cups hot water with 2 chicken bouillon cubes (makes chicken broth) 3 Tablespoons butter 2/3 cup milk 1 teaspoon garlic powder 3 Tablespoons and 1 and ½ teaspoons cornstarch 1/3 cup water Directions: Part 1: 1. Chop: onion, and broccoli 2. Put broccoli into bottom of Pyrex bowl, place layer of saran wrap on top of broccoli 3. Put onion into Pyrex bowl (broccoli and onion should be separated by layer of saran wrap now), put lid on. (use tape to label period # kitchen #) 4. Cut cheese into small cubes (wrap in saran wrap, use tape to label period # kitchen #) 5. Place items at kitchen s label in kitchen 1. 6. Follow check off sheet. Part 2 1. Measure out 2 and ½ cups water and bring to a slight boil in a saucepan, add 2 chicken bouillon cubes, mix, and place to the side. 2. In a pot, melt butter over medium heat. 3. Sauté onion in butter until softened. 4. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 8-10 minutes. 5. Reduce heat, and stir in cheese cubes until melted. 6. Mix in milk and garlic powder. 7. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick. 8. Ladle soup into cups. 9. Follow check off sheet. 5 P a g e
Simple Curry: Ingredients: Chopped 1/3 onion chopped 1 carrot sliced 1 cup rice 1 tablespoon butter 1 table spoon vegetable oil 2 and ½ teaspoons curry powder 1 teaspoon ground cinnamon 1 teaspoon cumin 2 teaspoons flour 1 cup hot water with 1 chicken bouillon cube (makes chicken broth) 1/8 cup whipping cream Season with salt (~1 tsp.) and pepper (~1/4 tsp.) Sliced Directions: Part 1: 1. Chop onion, and carrot (sliced) 2. Put carrot into bottom of Pyrex bowl, place layer of saran wrap on top of carrot 3. Put onion into Pyrex bowl (carrot and onion should be separated by layer of saran wrap now), put lid on. (use tape to label period # kitchen #) 4. Place items at kitchen s label in kitchen 1. 5. Follow check off sheet. Part 2 1. Measure out 1 cup water and bring to a slight boil in a small saucepan, add 1 chicken bouillon cubes, mix, and place to the side. 2. In a medium saucepan put in rice with 1 and ½ cup water. Bring to a boil, reduce to a simmer and cover with a lid. 3. In the large pan, melt butter over medium heat. 4. Sauté onion in butter until softened. Add carrots and simmer for 1 minute. 5. Mix in curry powder, cinnamon, and cumin. 6. Add flour and mix for 30 seconds 7. Stir in broth (made in part 2, step 1) until mixture becomes thick (2-5 minutes) 8. Cover and let simmer 10 minutes. 9. Mix in whipping cream (slowly). 10. Season with salt and pepper. 11. Place rice on plate (should not have any excess water), pour curry onto rice. 12. Follow check off sheet. 6 P a g e
Quick and Easy Vegetable Soup: Ingredients: 1 potato, diced 1 carrot, sliced 1 celery, diced 1/3 cup chopped green beans 1 cup hot water with 1 chicken bouillon cube (to make chicken broth) 2/3 cups tomato juice 1/2 cup water 1 cup diced tomatoes Salt and pepper to taste Creole seasoning to taste Directions: Part 1: 1. Cut: potato, carrot, celery, green beans 2. Put potato into bottom of Pyrex bowl, place layer of saran wrap on top 3. Put carrot, celery, green beans into Pyrex bowl on top of saran wrap (should be separated by layer of saran wrap now), put lid on. (use tape to label period # kitchen #) 4. Place items at kitchen s label in kitchen 1. 5. Follow check off sheet. Part 2: Diced Sliced 1. Measure out 1 cup water and bring to a slight boil in large saucepan, add 1 chicken bouillon cubes, mix. 2. Combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, and green beans. 3. Season with salt, pepper and Creole seasoning. (to taste means to add as much as it tastes good to you, use a clean spoon to taste test) 4. Bring to a boil and simmer for 20-25 minutes or until all vegetables are tender. 5. Ladle soup into cups. 6. Follow check off sheet. 7 P a g e
Cinnamon Rolls: Makes 4 Ingredients Dough: 1/3 cup milk 3 Tablespoons butter ¾ teaspoon active dry yeast 2 Tablespoons and 2 teaspoons white sugar 1 1/2 cups all-purpose flour 1/3 teaspoon salt 1 egg FILLING: 1/4 cup brown sugar 1 teaspoon ground cinnamon Directions Part 1: 1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm. 2. In the kitchen aid-mixing bowl (using dough hook attachment): dissolve the yeast in the milk mixture. Add the sugar, 1 cup of flour, salt and egg; mix on low to combine. Add the remaining flour, 1/4 cup at a time, mixing well after each addition. When the dough has pulled together, knead until smooth and supple, about 8 minutes. 3. Lightly oil storage Pyrex bowl, place the dough in the bowl and turn to coat with oil. Cover with lid, label lid with tape: kitchen # period # 4. Place at kitchen sign at kitchen 1. 5. Follow check off sheet Part 2: 1. Deflate the dough and turn it out onto a lightly floured surface. 2. Roll into a 5x 7 inch rectangle. Lightly brush the far edge with water. 3. In a small bowl, combine the cinnamon and 1/4 cup brown sugar and sprinkle over the rectangles. Roll up the dough into a log and seal the seam. 4. Cut the dough into four equal pieces (using floss as seen in picture); place the pieces in a greased Pyrex dish. 5. Cover with plastic wrap, label Kitchen #, period #. 6. Place at sign in kitchen 1, to rise overnight in the fridge. 7. Follow check off sheet Part 3: 1. The next morning, preheat oven to 375 degrees F (190 degrees C). Rolls have stood at room temperature for 30 minutes. 2. Bake the rolls for 25 to 30 minutes or until golden. 3. Meanwhile, make your cinnamon roll topping. 4. Let rolls sit for 2 minutes 5. Plate and add your topping 6. Follow check off sheet 8 P a g e
Cinnamon Roll Toping: Glaze 1/3 teaspoon light corn syrup 1/8 teaspoon vanilla extract 1/3 cup and 1 Tablespoon sifted confectioners' sugar 2 teaspoons half-and-half cream Combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside. Drizzle the glaze over the rolls and serve warm. Cream cheese icing 2 tbsp unsalted butter 1/3 cup and 2 Tablespoons and 2 teaspoons powdered sugar 1 Tablespoon and 1 teaspoon cream cheese 1/8 tsp vanilla extract Pinch of salt (~10 grains of salt)m Make the icing by mixing all ingredients and beat well with kitchen aid mixer until fluffy (Paddle attachment). 9 P a g e
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