DLPES November cookB00k SY 2090-2021 HOW TO USE & SHARE SUPERVISED COOKING TIPS. BOOK Students & Adults Together * Read through the recipes . Wash Hand with mom or dad Knife Safety * Choose 1 recipe to cook . Clean as They Go together for the family. , Ask Before Tasti * Gather the ingredients and . Heat Safety cooking equipment needed. Review safe cooking tips. wa « Follow the recipe steps. * Take pictures, especially your finished dish, to share with your teacher / class.& Diahs: Champalado yw Prep & Cooking Time: 40 mins. €@ Serving Size: 6 4 Ingredients: 1 cup uncooked rice, or 2 cups for a thicker “porridge” Ge ate 4 cups water. 2 6 1 can evaporated milk. 1/2 cup cocoa powder. ® “1/2 cup sugar. QSoirections: 0) ewash the rice and place in a medium sized pot. Add water and cook over medium high ie » heat. Keep the pot lit on until the rice begins to boil. Once the rice comes to a boil, & so reduce the heat to medium-low; add cocoa powder, sugar, and milk. Whisk to combine all the ingredients. Continue to cook at a low simmer over medium-low heat for ¥ 4 approximately 30 more minutes. The mixture should thicken considerably during this “7 @& ‘ime. iFit’s too thick for your liking, add more milk then adjust the sugar to taste. serve warm and enjoy! 4 dg b. Dish: PB&d on a Stick ™| ¢ Prep & Cooking Time: 10 mins. » . Serving Size: 4 Skewers Q@ ingredients: , tof 2 Peanut butter and jelly sandwiches 4 wooden skewers (5 to 6 inches) e 1 cup seedless red or green grapes 1 small banana, sliced @& Directions: Cut sandwiches into 1-in. squares. Alternately thread grapes, sandwich squares and banana slices onto each skewer. Serve immediately. You can substitute the peanut butter & jelly with chocolate spread & jelly, bologna & cheese, ham & cheese, your p> . family’s favorite sandwich ingredients or your favorite sandwich ingredients » \ 2 i a]& Dich: Fuel Up French Toast yw Prep & Cooking Time: 30 mins. 3 @ Serving Size: 6 4 Ingredients: 1/2 teaspoon vanilla extract 1 tablespoon canola oil 6 slices whole wheat bread “2 large eggs 1/2 cup strawberries, sliced Llarge egg white 1/2 cup blueberries 1/2 cup 1% milk 1/2 cup lowfat vanilla yogurt ® 1 tablespoon sugar 1/2 cup granola QgPirections: eat oil in nonstick skillet over medium high heat... Whisk eggs, milk, sugar and vanilla ¥ small bowl until blended. Dip bread into egg mixture, turning to soak both sides. ® Place in skillet and cook 4-5 minutes, or until browned, turning once. Top each slice with strawberries, blueberries, granola. Dish:: Classic Broccoli Salad Prep & Cooking Time: 25 mins. 4 Serving Size: 6 > Broccoli Salad 8 cups broccoli florets, chopped very small @ 1/2 cup red onion, finely diced 1/2 cup raisins 4 1/3 cup salted sunflower seeds, hulled Classie Broceali Salad e 7 ‘eo 1/2 pound bacon, cooked and then crumbled into small pieces ee Sweet Mayonnaise Dressing ry , ul cup mayonnaise x 1/4-1/3 cup white sugar & 1.2 tablespoons white vinegar yw Directions: yw © Place all ofthe salad ingredients into a medium sized bowl. Prepare the dressing by mig ing the mayonnaise, sugar and vinegar together until smooth. Stir into the salad ingredi- 4 ents. Cover the bow! and let the salad chill - Mary would let it chill overnight and ther ! bring it to the potluck and it was spectacular! Serve cold.® Dish: SPAM Goulash ¥ Prep & Cooking Time: 30 mins. € b 4 Ingredients: 3 tablespoons cooking oil » <2 potatoes, cubed » @j Lonion, minced ‘ O shoves of gar, minced : rus 1 can (6 ounces) tomato paste 41 can (8 ounces) tomato sauce Serving Size: 6 9iF%a ate ee cups water 2 cans (12 ounce size) SPAM, diced soft package (16 ounce) frozen mixed vegetables ‘alt, pepper, hot sauce to taste ® 4 to 5 tablespoons flour (mixed w/ 6 tablespoons water) F_~6@ a Directions: Ina large sauce pot, heat oil and sauté garlic, onion, potatoes, and SPAM until potatoes are half; cooked. Add tomato paste, tomato sauce, the 3 cups of water, and frozen vegetables then bring toa boil. Reduce heat and simmer for about 20 minutes or until potatoes are tender. Add flour @ mixture into goulash slowly, stirring constantly until mixture thickens. Finally, add salt, pepper, and hot sauce to taste. ¢ x 4 Dieh: Grilled Cheese with Turkey v » | ¢ >. , Prep & Cooking Time: 15 mins. -¢ Serving Size: 2 Q Qf ingredients: ; & i 4 slices white bread 0: “1 tablespoon mayonnaise j e 1/3 pound thinly sliced deli turkey & 4 slices tomato —e mM cy 2 slices provolone cheese (1 ounce each) Directions: Spread two slices of bread with mayonnaise. Layer with turkey, tomato and cheese; b op with remaining bread, Spread outsides of sandwiches with butter. On ahot giddleys Dp . grill sandwiches for 3-4 minutes on each side or until golden brown. » 4 | i& Dish Cornbeef & Cabbage ye Prep & Cooking Time: 20 mins. @ Serving Size: 4 d 4 Ingredients : » __l tbsp. Vegetable oil 1/2 Onion, sliced 2 Garlic cloves, minced ® “1 can Corned beef ee? tsp. Black pepper 1/2 Cabbage, sliced jirections: In a medium pan, sauté onions and garlic in oil over medium-high heat. Cook until onions become translucent. Add corned beef to the pan and stir to combine. Then, add black pepper and cook until corned beef is lightly browned. Once corned beef is Ps browned, add cabbage to the pan and toss to combine. Cooked until cabbage is € softened. Serve and enjoy! ) 4 Dish: Farmesan Smashed Potatoes » Prep & Cooking Time: 30 mins. ¢ Serving Size: 6 , Ingredients: : » _4 2 pounds baby red potatoes, sliced in half (they should all be about the same size so. e Z they cook evenly) 9 6 tablespoons unsalted butter, cut into tablespoons ny ee of 172 cup grated Parmigiano-Reggiano 3/4 teaspoon salt & 1/2 teaspoon ground black pepper 1 teaspoon fresh chives, finely chopped (optional) Directions: ¥ © bring large pot of salted water toa boil. Cook potatoes until fork-tender, about 15 minutes, Use a slotted spoon or hand-held strainer to transfer cooked potatoes to a shallow bowl or serving 5 4 dish. Reserve hot cooking water. Top potatoes with butter, Parmigiano Reggiano, salt and pep- 4 per. Use a fork to smash the potatoes, adding cooking liquid as necessary to make potatoes as » creamy as you like (I usually add about a % cup total). Taste and adjust seasoning if necessary. * Sprinkle fresh chives over top and serve dt ad® Dish: Sunday Night Roast Chicken with Herb Buttere & ” Prep & Cooking Time: 90 mins. M @ Serving Size: 6 @ BO ser oate » 53-inch sprigs fresh thyme * 13-inch sprig fresh rosemary t 6 S fresh sage leaves 1 shallot, peeled and finely chopped 4Zest of 1 lemon ee 1 teaspoon honey e& 3 tablespoons unsalted butter, at room temperature 4 chicken : 6 shallots, peeled and halved 1 whole head garlic, clean, unpeeled and cut in half horizontally ry 1 tablespoon olive oil wy A chicken, 4~ 4 % pounds, cut into pieces (or 4 bone-in, skin-on chicken breasts) \ © tier butter (above) ¢ 2 teaspoons kosher salt Freshly ground black pepper b ¢ oe Sauce 2 cups low sodium chicken broth » | 1-1/2 tablespoons Dijon mustard , Ce 1 tablespoon unsalted butter D) -ovecion @ gy Preheat oven to 450°F. & Vw Make the herb butter: Pull herbs from the stems and chop finely. Combine the chopped herbs, Q ~* shallots, lemon zest, honey and butter in small bowl and blend well. Set aside. av Place the shallots and garlic in a roasting pan and toss with the olive oil (it's okay if the garlic & breaks apart a bit). Pat the chicken VERY dry with paper towels (this will help the skin to crisp) yw and place in the roasting pan; do not crowd, Use a soup spoon to rub the herb butter all over thal. 4 chicken and under the skin too (if you don't eat the skin, rub a lot of it underneath!). Sprinkle the kosher salt evenly all over the chicken and season with fresh pepper to your liking. Place the @ chicken in the oven and roast for 35-40 minutes, or until the skin is golden brown. Turn the heat > 4 down to 375 degrees; continue to roast for 15-20 minutes more, or until done. Chicken should ¢ be done in less than an hour; do not overcook » v| | 6 i® Continuation of roast chicker & % Transfer the chicken and the shallots to serving platter to rest and cover with foil. os card the garlic. Pour off all the fat, leaving the brown baked-on bits in the bottom of | the roasting pan. Add the chicken broth and place on the stove over high heat; bring to a boil and whisk in Dijon mustard. Using whisk or wooden spoon, stir up and com- § bine the brown bits with the broth and continue to cook until the liquid is reduced by 6 half, 5-8 minutes. Turn off the heat and stir in the butter. Pour the sauce into a gravy boat and serve alongside chicken. (If you want to get fancy, you can strain the gravy " butt never bother 6 ® ee Dish: Raspberry Tce Cream in a Bag, Vy ® Prep & Cooking Time: 15 mins & freeze time € ) 4 1 cup half-and-half cream 1/2 cup fresh raspberries Ingredients: yo Serving Size: 1 cup + ¢ 4 + 1/4 cup sugar ¢ 2 tablespoons evaporated milk 1 teaspoon vanilla extract 44 cups coarsely crushed ice : ® 4 9 3/4 cup salt ae ee }) e(directions: dw Using two 1-quart resealable plastic bags, place 1 bag inside the other. Place the first & 5 ingredients inside the inner bag, Seal both bags, pressing out as much air as Df. Poste lace the 2 bags ina galonsze resealable plastic freezer ba, Alice and salt. Seal bag, again pressing out as much air as possible. Shake and knead cream © mixture until thickened, about 5 minutes. (If desired, wear mittens or wrap bagsina kitchen towel while shaking to protect hands from the cold ice.) ‘ 4 b ». d. @ 0 |credo Recipes from: https://www.paylessmarkets.com/specialsitchagi-recipes https://www.tasteofhome.com/recipes https://www.thekitchenmagpie.com https://www.onceuponachef.com/recipes