Lab 20 (12/17)- Mozzarella Sticks and Oreo Truffles

Baked Mozzarella Sticks

Makes 6 servings
Prep Time: 20 minCook Time: 6 min

Ingredients
· 1 (12-ounce) package reduced-fat Mozzarella string cheese
· 1 egg
· 1 teaspoon Italian seasoning
· 8 tablespoons panko (Japanese) bread crumbs
· 1/2 cup prepared marinara sauce, warmed (optional)

Position rack in upper third of oven and preheat oven to 350 degrees Fahrenheit. Line a baking sheet with foil and spray lightly with cooking spray.Remove cheese from packaging and set aside. In a small bowl, whisk egg until foamy. In small non-stick skillet, mix Italian seasoning with bread crumbs and place over medium heat. Cook and stir bread crumbs until lightly browned, about 5 minutes.Dip one piece of string cheese in egg until coated and then into toasted bread crumbs, coating completely. Re-dip the string cheese in egg and again into the bread crumbs, if desired. Place on baking sheet. Repeat with remaining string cheese and place on baking sheet 1 1/2 inches apart. Spray string cheese lightly with cooking spray. Bake 5-6 minutes or until heated through. (Cheese may melt slightly and lose shape. Simply press it back into place.) Suggested serving: Pair with warmed marinara sauce for dipping.

Cool oreo truffles

Ingredients:
½ Package of mint oreos
½ Package of cream cheese
4 squares of chocolate bar
Sprinkles (optional)

1. Put oreos in bag and crush with hands or rolling pin.
2. Empty into bowl.
3. Add cream cheese and mix with clean hands until totally combined.
4. Roll into 1” balls and put on plate. It will be messy!
5. Lay chocolate squares onto pie plate. Cook for 1 minutes in the microwave. Stir well and cook again at 15 second intervals, stirring often, until chocolate is completely melted.

After above steps are completed:
Lay a ball in chocolate. Spoon chocolate over ball. Remove with a fork onto wax paper. Sprinkle if desired. Repeat for all truffles. You may put in freezer to expedite setting up of chocolate.
Consume with a glass of cold milk.

Lab 19 (12/5-12/9)- Teriyaki Shish Kebabs

Teriyaki Shish Kebabs

Combine in a plastic bag:

¼ Cup ketchup
¼ Cup sugar
¼ Cup Soy Sauce
½ Tsp. Ginger
½ Tsp. Garlic Powder
ADD 1 lb. of boneless beef sirloin cubes. Label with your kitchen and period number and place in refrigerator until next time.

Next class period:Drain beef, reserving liquid. Place liquid in a small saucepan and simmer for at least 15 minutes on the stove. Thread meat, pineapple and vegetables on skewers. Turn oven on to broil and place kebabs on a foil covered cookie sheet. Place on oven rack close to top of oven and watch carefully. Meat will take approximately 15 minutes. Turn if needed… set table and serve kebabs with marinade to drip

Lab 18 (12/3)- Calcium

Banana Yogurt Crepes- Calcium Lab
(2 whole crepes provide 25% of your daily value of Calcium)

Plug in the crepe maker

Ingredients:

1 ¾ cups lowfat milk
¾ cup flour
2 eggs
2T. honey-divided
1-8oz. container lowfat vanilla yogurt
1 banana diced
½ tsp. vanilla
Fresh Mint and powdered sugar-for garnish

Directions for crepes:

Wisk together milk, flour eggs, and 1 T. honey in a medium bowl. Allow batter to rest 5 minutes at room temperature. Pour into a glass pie plate. Dip the crepe maker into the batter, tilt and quickly cover with batter. When it is lightly browned at the edges use a thin spatula to loosen and remove onto a plate. Repeat process until all of the batter is used.
Directions for Sauce:Puree yogurt, vanilla and remaining honey in a blender until smooth. Add diced banana. Spread each crepe with about 2 ½ T. yogurt mixture. Roll crepes into cylinders. Place on a serving plate and garnish with mint sprigs and powdered sugar, and Chinese 5 spice, if desired.

Chicken Enchiladas with yogurt sauce-Calcium lab

(1 serving provides 300 mg calcium or 25% of your daily value)

Preheat oven to 350F

Ingredients:

1-3oz. package cream cheese
2 cups chopped cooked chicken
1 ½ cups chunky salsa
1 cup cheddar/jack cheese-shredded
8 -6” flour tortillas

FOR THE YOGURT SAUCE:

(combine these ingredients and chill until needed)
1 cup low-fat plain yogurt
½ cup chopped cilantro
½ tsp ground cumin

Heat cream cheese in a large skillet over medium heat until soft. Stir in chicken and ½ cup of the salsa; mix well. Add ½ cup stir until melted. Spoon about 1/3 cup of the chicken mixture onto each tortilla. Roll up. Place seam side down 12x8 inch baking dish. Top with remaining salsa and cheese. Bake at 350F for about 15 minutes or until heated through. Serve with yogurt sauce.

Yield: 8 Enchiladas

Lab 17 (11/24)- Thanksgiving Feast

Turkey Soup

Ingredients:
3 cups of shredded or cubed turkey
4 cubes chicken bouillon
Enough water to cover chicken
1 bag of noodles
1 onion
1 c. potatoes
1 c. celery
1 c. carrots
1 c. peas

Directions:
Cover turkey with water, add chicken bouillon in large pan, add the remaining ingredients (add more or less vegetables to taste) except noodles and let simmer on low heat for several hours, stirring occasionally. Add noodles about 1/2 hour before serving. Cook until noodles are tender. Leftover can be frozen.


Pumpkin Dessert

INGREDIENTS:
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
4 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
3/4 cup butter, melted
1 1/2 cups chopped walnuts

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.
3. Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.

Lab 16 (11/20)- Fruit Pizza

Fruit Pizza:

Ingredients:
1 pouch sugar cookie mix
1/2 cup butter or margarine, melted
1 egg
1 cup whipping cream
1/2 cup Creamy cream cheese frosting
3 1/2 cups assorted colored fresh fruit

Directions:
1. Heat oven to 375°F. Lightly spray 14-inch pizza pan or 15x10-inch baking pan with cooking spray.
2. In medium bowl, stir cookie mix, melted butter and egg until soft dough forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until light golden brown. Cool completely, about 45 minutes.
3. In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Gently stir frosting into whipped cream. Spread over cookie pizza. Arrange fruit on top.

Lab 15 (11/13)- Pasta Stir-Fry

Pasta Stir-Fry

Ingredients:
I/2 cup of pasta for each member of your group
2-3 cups from the color-vegetable groups (you must have a variety from each group.)

Red Group-
Red peppers (julienne)
Cherry tomatoes (quartered

Yellow/Orange Group -
Carrots (diagonal sliced)
Sweet potato (chopped)

White Group-
Cauliflower (small florets)
Mushrooms (Sliced)
Jicama (diced)
Ginger (1 tsp. minced)
Garlic (1 clove minced)

Green Group-
Celery (sliced)
Edamame soy beans (washed and halved)
Nappa cabbage (shredded)

Blue/Purple Group-
Purple onion (quarter slices)

In a large fry pan, add 3 Tbs. of canola oil. Stir fry all vegetables until crisp-tender. Do not over-cook. Remove excess water and fat from pan. Add pre-cooked pasta and ½ C. of Yoshida’s Gourmet Sauce. Toss to coat all pasta and vegetables*. Serve!!
*Onions, carrots, green pepper and celery take longer to cook. Add these with the garlic at the beginning. Add remaining vegetables after 2-3 minutes.

Lab 14 (10/31)- Mint Ice Cream

Easy Mint Ice Cream

Ingredients:
½ can sweetened condensed milk
1 T. water
1/8 to ¼ tsp. peppermint extract
1 to 2 drops green or red food coloring
1 cup whipping cream (whipped)
½ cup mini chocolate chips

Group 1: Whip the cream with your electric mixer until firm and will be whipped (be careful NOT to whip it too much or it will turn into butter!!)
Group 2: Combine milk, water, extract, and food color. When group 1 has completed whipping the cream, carefully fold it into the mixture along with the chocolate chips. Pour into a small foil-lined pan, cover and label with your period and kitchen # and freeze. We will consume it next class period.

Lab 13 (10/27)- Homemade Egg Noodles

Homemade egg noodles

Ingredients:
1 ½ Cup of flour 1 Tbsp. of oil
1/2 tsp. of salt 1 Tbsp. of water, if needed
2 eggs

Combine flour and salt, sift. Beat eggs in a medium bowl. Add oil to the eggs. Add a small amount of flour to the egg mixture and mix with a fork. Continue mixing and adding flour until it is too stiff to stir with a fork.
Knead the rest of the flour into the dough. If too dry add a small amount of water. If too sticky, add more flour. Continue kneading for 8 to 10 minutes until the dough is smooth and elastic. Let dough rest for 15 minutes at room temperature to allow gluten to relax.
If available, put dough through a pasta maker. If not, roll out with a rolling pin on the bread board to about 1/16’’ thickness. Cut the noodles into ½ inch wide.
Cook immediately or store for use later. Cook about 5 to 8 minutes in boiling water or chicken broth.

Lab 12 (10/21)- Caramel Dip

Caramel Apple Dip

Ingredients:
8 individually wrapped caramels, unwrapped
½ Package of cream cheese
2 T. of water
¼ C of sugar

1. In a microwave safe bowl, melt caramels and water for 30 seconds. Stir, and then continue melting at 15 second intervals, stirring in-between until melted.
2. In a medium bowl, cream the cheese and the sugar together.
3. Fold the 2 mixtures together and serve with apple slices.

Makes 4-5 Servings.

Lab 11 (10/10)- Whole Wheat Chocolate Chippers

Whole Wheat Chocolate Chippers

Ingredients:
1/2 Cup of butter or shortening
1-1/2 eggs
1-1/2 tsp. vanilla
1 ¼ Cups of wheat flour
1/2 Cup of oats
3/4 tsp. baking soda
1 Cup of brown sugar
1/2 Cup of semi-sweet chocolate chips
1/2 Cup of Pecans (optional)

Grease a cookie sheet. Preheat the oven to 350 F.
In a mixing bowl, cream the shortening or butter and the sugar. Add the eggs, and beat well. Add the measured dry ingredients gradually to the mixture. Add chips and nuts. Bake for about 10 to 12 minutes. Let sit for about 2 minutes before removing.

Lab 10 (10/8)- Whole Wheat Pancakes

Whole Wheat Pancakes

1 egg
1 cup of buttermilk
1 cup of whole wheat flower
½ Tsp. of baking soda
¼ tsp. of salt
3 T. of oil

Lightly butter pan and cook until bottom is brown.

Lab 9 (10/6)- Fiber Cookies

Fiber One Peanut Butter Cookies

1 1/2 cups Fiber One® original bran cereal
1/2 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
2 eggs
1 1/4 cups Gold Medal® all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon granulated sugar

1. Heat oven to 375°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).

2. In large bowl, beat butter, 1/2 cup granulated sugar and the brown sugar and with electric mixer on medium speed until creamy. On low speed, beat in peanut butter and eggs until smooth. Beat in flour, baking soda, baking powder and salt until well blended.

3. Stir in cereal until well blended.

4. Shape dough into 1 1/4-inch balls. On ungreased cookie sheet, place balls about 3 inches apart. Flatten in crisscross pattern with fork dipped in 1 tablespoon granulated sugar.

5. Bake 10 to 11 minutes or until set and very light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack.

Lab 8 (9/26)- Frittatas

Frittatas
Ingredients:
1 bag (16 oz.) of frozen mixed vegetables (broccoli, corn & red peppers)
6 Large Eggs
8 oz. sliced baked Virginia Ham
1 Tbsp. of Vegetable Oil
3/4 Cup of shredded Cheddar Cheese
Serve with Crusty French or Italian Bread

Directions:
1. Heat broiler. Bring 1/3 Cup of water to a boil in a covered large nonstick skillet.
2. Add frozen vegetables to the skillet, cover and cook on high for about 3 minutes.
3. Meanwhile, whisk the eggs in a bowl, stack sliced ham and cut it into narrow strips.
4. Drain vegetables in a colander, wipe skillet dry.
5. Heat oil in skillet. Add eggs and sprinkle with ham, vegetables and cheese. Cover and cook over medium-low heat for 6 minutes or until eggs are set on the bottom of the pan.
6. Broil 4 to 5 inches from the heat source for 1 to 2 minutes until top is set and golden. Slide onto a serving plate and cut into wedges and serve with bread.

Lab 7 (9/12)- Chicken Parm.

Chicken Breast Parmesan

Ingredients:
I Cup of Spaghetti Sauce
2/3 Cup of Corn Flakes
1/4 Cup of Parmesan Cheese
1 tsp. of dried parsley flakes
2 boneless chicken breasts (1/2 breast per student)
1 egg, beaten
1/2 Cup of Mozzarella cheese, shredded
Parmesan Cheese

1. Put corn flakes in a plastic bag. Use a rolling pin to crush the flakes into fine crumbs. Then mix the crumbs with 1/4 cup of parmesan cheese and the parsley.
2. Beat the egg with a fork in a small bowl. Dip the chicken in the beaten egg, and then dip the chicken into the crumb mixture. Be sure to coat both sides of the chicken.
3. Place the chicken breast in a glass 8x8 microwavable dish. Cover with waxed paper and microwave on power level 7 until the chicken is tender. About 10 minutes.
4. Rearrange the chicken to make sure of even cooking. DO NOT TURN IT OVER!
5. Pour the sauce over the chicken and sprinkle grated mozzarella cheese over the sauce.
6. Sprinkle parmesan cheese over the mozzarella cheese and then microwave on power level 7 until mozzarella melts and sauce is hot, about 3-5 minutes.

Lab 6 (9/10)- Microwave Pull Aparts

Biscuits - pull apart – Microwave

Ingredients:
1 can of refrigerated biscuits
1/3 cup of brown sugar
2 Tbsp. of butter
1 Tbsp. of water
Cinnamon

Instructions:
In a round microwavable dish or plate, mix together the brown sugar, butter and water. Cook, on high, in the microwave for 1 minute. Add the cut up biscuits and microwave for an additional 3 minutes on high. Turn upside down on a plate and serve.

Lab 5 (9/3)- Donuts

Donuts
Ingredients:
1 can of refrigerated biscuits
Oil
Instructions:
Heat up oil in a deep fat fryer (if you don’t have a deep fat fryer you can do this in a deep frying pan. Your oil needs to be at 375 degrees. With your finger, put a whole in the middle of each biscuit. With tongs, drop at least three biscuits into the fryer… after a few seconds when the biscuit is light brown, flip the biscuit. Once the biscuits are done on both sides carefully lay on paper towel to cool. Once cooled, pick each donut up and dip into frosting on ONE SIDE ONLY!

Enjoy with a glass of milk!

Glaze:
2 lb. bag of confectioners sugar
1 T. of vanilla
Milk to proper consistency
Cinnamon to taste
(This makes enough for a whole class or at least six tubes of biscuits!)

Lab 4 (8/28)- 7 Layer Dip

7 Layer Dip
Ingredients:
2 can Refried Beans
2 Tbsp.Taco Seasoning Mix
2 cup Sour Cream
2 cup Salsa
2 cup shredded lettuce
2 cup Shredded Cheese
1 cup sliced green onions
1 can olives

Lab 1- Mix beans and taco seasoning mix. Spread onto bottom of large platter

Lab 2- Layer sour cream and salsa on top of beans

Lab 3- Layer shredded lettuce over sour cream

Lab 4- Layer shredded cheese over lettuce

Lab 5- Spread sliced green onions over lettuce

Lab 6- Layer olives on top of everything!


Eat with chips!!!

Lab 3 (8/26)- Crunchy Munchy

Crunchy Munchy Chocolate Peanut GOOP

Ingredients:
3 Large dribbles of light corn syrup
2 scoops of brown sugar
½ dit dot of salt
1 large blip of peanut butter
5 blobs of rice crispy cereal
2 Handfuls of crushed corn flakes
5 smidgens of chocolate chips
1 Itsy bit of vanilla

Combine all ingredients in a sauce pan. Melt over low-medium heat until all ingredients are mixed together. Lay over wax paper to cool.

Lab 2 (8/22)- Smoothies

Fruit Julius

Ingredients:
1/2 cup of Fruit
1 cup of Milk
1 cup of Water
1/4 cup of Sugar
8 ice cubes
1/2 cup of frozen juice

Directions:
Combine all the ingredients in a blender and blend until it is smooth.
It should be a frothy mixture.

Lab 1 (8/20)- Italian Quesadillas

Italian Quesadillas
Ingredients:
1 cooked chicken breast (shredded)
1 cup of shredded cheddar cheese
1/4 cup frozen chopped spinach
4-10’’ whole wheat flour tortillas

Pizza or Spaghetti Sauce to dip…

Directions:
Place 1 tortilla in a greased skillet. Cover with half the chicken and half the cheese and cook over medium heat. When the chicken and the cheese are ALMOST melted, cover with half the spinach (2 T.) Place another tortilla on top, flip over and finish cooking for 2 to 3 minutes. Repeat with other quesadilla ingredients.
Cut into small sections and serve with dipping sauce.

Welcome!

Welcome to Foods 1! Remember your first assignment is to turn in your disclosure document... due Friday, August 22!