Cooks Corner

Faculty and Staff - Favorite Recipes

Cooks Corner:

Elizabeth Ennis & Kirstin Goodnight

 

1. Brown chicken in a large skillet in 2 tbl. Sp. Of oil.
2. Remove chicken and stir in yellow rice ingredients. Once rice has started to boil, return chicken to the skillet. Cover and simmer until the rice is tender (about 20 min.)
3. Remove chicken to serving dish.
4. Add peas and pimentos to the rice and stir and cook until peas are warm and serve.

1. Whisk all ingredients in a mixing bowl until fluffy.
2. Preheat a non-stick skillet pan and pour in mixture as a “pancake”
3. Cook over medium high heat until the bottom is golden brown, then flip and repeat with other side.
4. Sprinkle top with as much Splenda as you like.

1. Core apples and place in a microwaveable covered dish.
2. Add water and imitation butter/rum extracts.
3. Generously sprinkle apples with cinnamon and Splenda
4. Cover and microwave 6-8 minutes on high until apples are tender.
5. Slice them up and enjoy! Makes four servings.

1. Combine pepper, paprika, oregano, garlic, and cumin and set aside.
2. Toss potatoes with egg whites, then add 1 ½ of spice mixture and toss.
3. Add brown sugar substitute to remaining spices and rub into chicken or turkey.
4. Place potatoes and meat in a pan, seal with aluminum foil, and bake for 50-60 minutes (at 350 degrees) or until potatoes are tender and meat registers at 180 degrees on a meat thermometer. Makes six servings. 

1. In a large soup pot, sauté water, garlic and onion until brown.
2. Add peppers, eggplant, zucchini. Cook over medium heat 3-5 minutes.
3. Add mushrooms and tomatoes.
4. Add chicken stock and spices. Reduce heat and let simmer for 30-45 minutes. Makes six servings.

1. Dissolve yeast and 1 tbsp. sugar in ½ cup water.
2. Let stand for five minutes.
3. Add butter, milk powder, egg, salt, and remaining sugar and water.
4. Stir in enough flour to form soft dough.
5. Knead for six to eight minutes, place in greased bowl, cover and let rise until doubled.
6. Cook beef and mushrooms over medium heat, when finished drain.
7. Stir in tomato sauce and taco seasoning.
8. Set aside one tbsp. of the beaten egg. Stir remaining egg in to beef mixture. Cool completely.
9. Punch dough down. Roll into 15” X 12” rectangle. Place on a greases baking sheet.
10. Spread filling lengthwise down the center third of rectangle.
11. Sprinkle with cheese and olives. Cut 1” wide strips about 2 1/2 “ to center.
12. Fold alternating at an angle.
13. Pinch ends and tuck under.
14. Cover and let rise for thirty minutes.
15. Brush with reserved egg.
16. Bake at 350 degrees for twenty to twenty-five minutes. Serves 12-16 people.

1)Preheat oven to temp. listed on croissant packages.

2)Unroll the croissants and press then into a large cookie sheet, making sure all of the edges in between separate croissants are sealed. (Do not separate the croissants before pressing into cookie sheet.)

3)Bake for the amount of time and at the temp. listed on the pkg.

4)Allow cooked croissants to cool to room temperature. Mix together the cream cheese, mayonnaise, and ranch mix.

5)Spread this mixture onto the cooled croissants.  

6)Top with chopped vegetables and shredded cheese.

7)Cover and cool for about an hour in the refrigerator.

Cut into 2X2 inch squares.  

 

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