Ice Cream in a Bag

The ingredients below represent the ingredients to make ice cream for one person.

½ cup whole milk
½ cup half and half
¼ tsp vanilla
¼ cup sugar
1 lb. ice
½ cup coarse salt
½ cup water

In a bowl mix the whole milk, half and half, vanilla and sugar with a fork until ingredients are mixed thoroughly.
Pour mixture into the quart size baggie. (You can skip putting it in the bowl and put the ingredients straight into the quart size baggie if you'd like) Squeeze out excess air, seal and secure the top with tape. Put the quart size baggie inside the gallon size baggie. Add salt, ice and water. Squeeze out air and seal. Secure the top with tape.
GENTLY TOSS AND MASSAGE THE BAGGIE FOR ABOUT 10 MINUTES OR UNTIL THE MILKS AND SUGAR TURN TO A SOLID.
This will happen when the milks turn to their coldest temperature.
Cut a corner of the quart size baggie and squeeze out the ice cream into a bowl.

Homemade Macaroni and Cheese

1 1/2 cup uncooked elbow macaroni
1 batch cheesy cream sauce (see below)
Optional: 1/2 clove garlic, minced or Herbs of your choice or Fresh Parsley, chopped

Directions: Cook the macaroni in lightly salted water till Al Dente. Drain the macaroni and return it back to the large pot. Make a batch of the cheesy cream sauce (see below). Add the cheese sauce to the cooked macaroni and stir well. Season with salt and pepper or other toppings to taste (optional). Yield: 4-5 servings.

Basic Cheesy Cream Sauce:
2 Tbs. butter
2 Tbs. flour
1/4 tsp. salt
1/8 tsp. pepper
1 cup milk
1 cup shredded cheese
1 Tbs. parmesan cheese

Directions: In a sauce pan, melt the butter over low heat. Blend in the flour and seasonings with a wire whisk until well combined (this is called a roux). Add the milk to the roux and bring to a boil. Allow the sauce to boil for about 2-3 minutes until thick and creamy, stirring constantly. Remove from the heat and add the parmesan and shredded cheeses. Continue to stir until the sauce is smooth and creamy. Makes about 1 cup sauce.

Breakfast Burritos

1 Tbsp. olive oil
1/2 medium onion, diced
1/2 green pepper, diced
6 eggs
1/2 lb Italian turkey sausage (or any type of sausage--we used spicy sausage)
1 1/2 cups cooked brown rice

shredded cheddar cheese
salsa
whole wheat tortillas

In a large skillet, saute' onion and green pepper in olive oil. In a mixing bowl, scramble the eggs. Add eggs to skillet and cook over medium heat until set. Remove eggs and set aside. Add turkey sausage to skillet. Cook until no pink remains. Add eggs back to skillet. Add cooked rice. Mix well. Place about 1/2 cup of mixture in the center of tortillas. Top with 1-2 Tbsp. of shredded cheese and salsa, if desired.

*Don't forget-- if your eggs are brown they are over cooked. Eggs are sensitive and will keep cooking if you leave them in the pan even if the heat is off!

Smoothies Lab

Strawberry Banana Smoothie
1 C. Strawberries
2 Ripe Bananas
1 c. Yogurt, any flavor
1/2 c. Sugar
1 tsp. Vanilla
1/2 c. Water
-----------------
4 c. Ice

Blend Strawberries, bananas, yogurt, sugar, vanilla and water. Add ice cubes a cup at a time until well blended.

Strawberry Blender Drink
1 c. strawberries
1/2 c. sugar
2 tsp. vanilla
2 c. milk

Blend in blender.

2 c. ice cubes

Add 3 to 4 ice cubes until blended, then add more until your drink is nice and thick.

Non-Alcoholic Strawberry Rita's (The sour one! :)
12 oz can Limeade or Lemonade
1 c. Frozen Strawberries
Juice from 1 Lime
1/2 c. Sugar
2 c. Water
--------------
2 c. Ice

Blend limeade, strawberries, lime juice, sugar, and water in blender. Add ice 1 cup at a time until well blended.

Banana Pineapple Smoothie (Also a little tart!)
2 Ripe Bananas, peeled and broken up
Juice from a Lemon
Juice from a Lime
1/4 c. Sugar
12 oz can Pineapple Juice
4 c. Ice

Combine all ingredients except ice in blender and blend until well blended. Add ice a cup at a time and blend well before adding next cup.

Orange Delight Smoothie (Like Orange Julius)
12 oz can undiluted frozen orange juice concentrate
1 cup of water
2 cups of milk
1/4 c sugar
1 tsp vanilla extract
2 c ice cubes

Directions:
To make this smoothie recipe simply place all ingredients in blender and blend until smooth.

Caramel Popcorn

5-6 cups popped popcorn
1 cup brown sugar, packed
1/4 cup margarine or butter (1/2 a stick)
1/4 cup corn syrup
1/4 tsp. salt

Directions: In a saucepan on medium heat, combine the brown sugar, corn syrup, salt and margarine; stirring constantly. Cook until the margarine is melted and the mixture begins to boil. Continue to stir and boil the mixture for exactly one minute. Pour the hot syrup over the popped popcorn in a large bowl. Continue to toss lightly to cover the popcorn with all the syrup. While the mixture is still warm, form the caramel popcorn into balls. Allow the popcorn balls to cool slightly and then wrap them in plastic wrap. Yield: 4-5 popcorn balls

Spaghetti Marinara Sauce

1-2 Tbs. oil
1/2 small onion, chopped
1 garlic clove, minced
2 (8 oz.) cans tomato sauce
1/3 cup tomato paste
1 Tbs. balsamic vinegar
1 tsp. Italian seasoning
1/4 tsp. ground rosemary
1/4 tsp. onion salt
1/4 tsp. salt
1/4 tsp. ground pepper

Directions: Fill a large pot half full of water, add 1 tsp salt and bing to a boil. Add 1/4 lb of pasta to the water and boil for 10-12 minutes or until the pasta is al dente'. Meanwhile, heat a large fry pan to medium-high and add 2-3 tsp. of the oil to the bottom of the pan (enough to coat). Add the chopped onion and minced garlic. Let saute' until the onion starts to turn white. Next, add the tomato sauce, tomato paste, balsamic vinegar and spices; stir until well blended. Cover and simmer the marinara sauce for at least 10 minutes (to let the flavors absorb) or until ready to serve. When the pasta is al dente', drain and toss with a splash of oil. Serve the pasta with the marinara sauce and garnish with parmesan or mozzarella cheese.

*If you would like to add meat to this dish you brown some ground beef or make meatballs.*

German Pancakes

4 eggs

2/3 cup milk

2/3 cup flour

1/8 tsp. salt

2 Tbs. butter

Directions: Melt the butter in a small custard cup and pour in the bottom of a square 8 x 8 inch glass baking pan. In a medium mixing bowl, beat together the milk, eggs, flour and salt with a wire whisk. Pour the mixture into the buttered baking pan and bake at 450 for 15-18 minutes or until puffy and golden. Serve with powdered sugar, fruit, jam or syrup. Yield: 4 servings.

Microwave Cake

1 cup cake mix (any flavor)

1 egg

1/3 cup water

3 Tbs. oil

Directions: Combine all ingredients in the mixer. Beat for 2-3 minutes until light and fluffy (scrape sides if needed). Pour into a greased glass ROUND pie pan. Place in the center of the microwave and cook for 4-5 minutes. Allow 1 minute of standing time after cooking. Frost (see below) while the cake is still warm and serve. Yield: 4-5 servings

Chocolate Frosting:

2 Tbs. margarine or butter

1 Tbs. cocoa powder

1 Tbs. + 1 1/2 tsp. milk (make sure you measure this correctly or it will be dry!!)

1 cup powdered sugar

1/2 tsp. vanilla

Directions: Melt the butter in a medium sauce pan on low heat. Add the cocoa powder and milk. Bring to a boil for 20-30 seconds, remove from the heat and then whisk in the powdered sugar and vanilla till smooth.

Chocolate Chip Cookies

1/2 cup shortening (butter flavored)

2 TBS. butter or margarine, softened

1/2 cup sugar

1/2 cup brown sugar

1 tsp. vanilla

1 egg

1 1/4 cup flour, sifted

1/2 tsp. baking soda

1/4 tsp. salt

1/2 pkg. chocolate chips (1 cup)

Directions: Preheat oven to 375. Cream together the butter, shortening, sugar, brown sugar and vanilla until smooth. In a custard cup, beat the egg together with a fork and then add to the sugar-butter mixture. Beat until smooth and creamy. Next, in a separate medium sized mixing bowl, combine the flour, baking soda and salt. Stir these dry ingredients until well combined, then gradually add them to the sugar-butter mixture. Finally, pour in the chocolate chips and only mix until the chocolate chips are spread evenly through the dough. Drop the cookie dough by small even spoonfuls onto an ungreased cookie sheet. Bake for 8-10 minutes or until lightly golden brown.

Yield: about 1 1/2 dozen.

You can also get the chocolate chip cookie variations we saw on Alton Brown’s Good Eats at http://www.foodnetwork.com/good-eats/three-chips-for-sister-marsha/index.html

Mashed Potatoes

5 medium-sized Russet Potatoes

1 1/2 tsp. Salt

1/4 cup Milk

2 Tbs. Butter

Salt, Pepper, and Parsley flakes to garnish

Directions: Fill a large pot half full of water. Add the salt and bring the water to a rolling boil on high-heat. While waiting for the water to BOIL, WASH and PEEL the potatoes. Using a cutting mat and sharp knife, CHOP the potatoes into even pieces about the size of dice. Carefully DROP the potatoes into the boiling water and turn the heat down to medium-high to prevent the water from boiling over. Allow the potatoes to BOIL for approzimately 15 minutes, or until they are very soft (use a fork to test). Next, DRAIN the potatoes in a colander placed in the sink. Transfer the potatoes back to the pot. With the heat turned off, BLEND the potatoes with the hand-held mixer on the lowest setting. Slowly add the milk and butter and MIX the potatoes until smooth (don’t over mix or they will become sticky). Season with the salt and pepper and serve with gravy. Garnish with dried parsley.

Yield: 4-6 servings.

You can make your own gravy or use an instant gravy packet. Use the directions on the packet to prepare the gravy. In our class we used Country Gravy but any gravy would work just fine.

Mystery Lab (M&M Cookies)

Ingredients:
1 2/3 cup white cake mix
3 T. oil
1 egg
¾ cup plain M&M’s

Directions:
1. Preheat oven to 350 degrees
2. Mix together cake mix, oil, and egg until mix is dissolved.
3. Mix M&M’s into dough.
4. Drop by spoonfuls onto a greased cookie sheet.
5. Bake for 9-11 minutes, until golden brown.
6. Remove from pan to cool

You can experiment with this recipe by using a different type of cake mix or adding chocolate chips instead of M&M’s.

Biscuits

2 cups flour

1 Tablespoon baking powder

1/2 teaspoon salt

1/4 cup sugar

1/3 cup shortening

3/4 cup milk

Directions: Sift the flour into a large mixing bowl. Stir in the remaining dry ingredients until well combined. With a pastry blender, cut in the shortening until coarse crumbs appear. Form a well in the center of the mixture and add the milk. Fold together the ingredients until a soft dough is formed (it should be fairly sticky). Turn the dough onto a floured surface and gently form the dough into a ball, only using small amounts of flour. With a floured rolling pin, roll the dough into a 1/2 inch thick piece. Cut straight down into the dough with a floured biscuit cutter. Bake at 425 degrees for 10-12 minutes or until golden brown.

Yield: about 10 biscuits.

New Blog!!

Hello my wonderful students! This will be our foods blog. I will update this blog frequently by posting recipes we make in class

. Rather than hand you a bunch of recipes that you may or may not like, I thought it would be easier to just post them on the blog so you can have access from home. Please feel free to leave any comments or questions about the recipes but make sure to be professional and appropriate. I hope you enjoy!

Mrs. Barker