Professional Documents
Culture Documents
Dinner
Recipes
Shrimp Tacos
Yield: 4 tacos
Ingredients:
o cup oil
o cup water
o cup water
o cup chopped green onions
o cup cilantro leaves
o 2-3 garlic cloves
o teaspoon salt
o juice of 2 limes
o cup sour cream
o 1 lb shrimp
o chili powder, cumin (any other seasoning you
want)
o tortillas
o avocados
o cheese, cilantro and limes for topping
Directions:
o Heat a drizzle of oil in a large skillet over
medium heat. Pat shrimp dry with paper towel,
sprinkled shrimp with spices. Add shrimp to hot
pan and saut for 5-8 minutes. Flipping
occasionally, until shrimp are cooked through
o Serve tacos with avocado, shrimp, top with cole
slaw and finish with cheese, cilantro and lime
wedges.
Taco Stuffed Peppers
Directions:
o Slice off tops of peppers and cut out seeds, put
them in the oven to start cooking
o Cook the ground beef with the taco seasoning,
and tomatoes and green chilos and rice
o Mix the cheese in with everything then stuff the
peppers
o Cook until soft with a little bit of firmness
o Could serve on a bed of lettuce with a dollop of
sour cream
Homemade Chinese (Orange Chicken and Fried
Rice)
Ingredients (Orange Chicken)
o 1 Pound boneless, skinless chicken breasts,
cut into 1-inch chunks
o 1 cup plus 2 tablespoons cornstarch, divided
o 2 large eggs, beaten
o 1 cup vegetable oil
o teaspoon sesame seeds
o 1 green onion
For the Marinade:
o 1 cup chicken broth
o cup freshly squeezed orange juice
o cup sugar
o 1/3 cup distilled white vinegar
o cup soy sauce
o 2 cloves garlic, minced
o 1 tablespoon orange zest
o 1 teaspoon sriracha
o teaspoon ground ginger
o teaspoon white pepper
Ingredients (Fried Rice)
o 3 cups cooked jasmine rice (or brown rice)
o Ib boneless skinless chicken breasts, diced
o 2 tablespoons butter divided
o 1 cups frozen peas and carrots
o yellow onion diced
o 2 green onions chopped
o 2 cloves garlic finely minced
o 2 eggs
o 3 tablespoons low sodium soy sauce
o 1 tablespoon sesame oil
o salt and ground pepper
Homemade Chinese (Orange Chicken
and Fried Rice Cont)
Directions:
o Place the corned beef briskets and juices into
crock pot
o Sprinkled in one spice packet
o Pour in the beer
o Add enough water to about cover the briskets
o Add the bay leaves peppercorns and garlic
o Cook on low for 8 hours.
o Carefully remove the meat, it will be extremely
tender.
o Allow to rest
o Add the cabbage and the potatoes to the extra
liquid to cook for 1 hour.
o
Vegetarian Sweet potato and Black
Bean Tacos with Avocado-Pepita Dip
Ingredients:
Roasted Sweet Potatoes
2 pounds sweet potatoes, peeled and sliced into 1 in chunks
2 tablespoons olive oil
to teaspoon cayenne pepper
teaspoon seat salt
Directions
1. Roast the sweet potatoes. Preheat the over to 425
degrees Fahrenheit. Toss the prepared sweet
potatoes with olive oil, cayenne pepper and salt.
Arrange in a single layer and bake for 30 to 40
minutes, tossing halfway, until the sweet potatoes
are tender and caramelizing at the edges.
2. Prepare the black beans. Warm the olive oil in a
large saucepan over medium heat. Add the onions
and a sprinkle of salt. Cook, stirring occasionally,
until the onions have softened and are turning
translucent, about 5 to 8 minutes. Add the cumin
and chili poweder and cook for about 30 seconds
while stirring. Pour in the black beans and 1/3 cup
water. Stir, cover and reduce heat to a simmer.
Cook for 5 minutes, then remove the lid and use the
back of a fork to mash up at least half of the beans.
Remove from heat, stir in the vinegar, season with
salt and pepper and cover until ready to serve.
3. Make the avocado dip: First, toast the pepitas in a
skillet over medium heat until they are fragrant and
starting to make a little popping noise. Transfer a
bowl and set aside. In a food processor or blender,
combine the avocado, cilantro, jalapeno, garlic,
limejuice, water and salt. Blend until smooth,
scraping down the sides of the processor/blender as
necessary. Add almost all of the pepitas and blend
until the pepitas are chopped small.
4. Warm the tortillas: Heat a cast iron skillet over
medium heat and warm each tortilla individually,
flipping occasionally. Alternatively, you can warm
them directly over a low flame on a gas range.
5. Assemble the tacos: spread the black beans down
the middle of the tortilla, top with sweet potatoes
and avocado-pepita dip. Garnish with feta, pepitas
and anything else that strikes you.
Shrimp Etouffee
Ingredients:
cup oil
cup all purpose flour, plus extra flour, optional
1 cup chopped yellow onion
cup chopped green bell pepper
1 cup chopped celery
3 cloves garlic, finely minced
teaspoon black pepper
teaspoon white pepper
teaspoon cayenne pepper, more if desired
1 teaspoon Cajun seasoning
cup minced green onions, plus extra for garnish
1.2 cup minced fresh parsley leaves
2 to 3 dashes hot sauce
1 can clam juice
a can diced tomatoes
Salt
2 pounds small or medium shrimp peeled and
deveined
stick butter
Rice, optional
Diced green onions, for garnish
Shrimp Etouffee Cont
Directions:
Note: To make roux, use oil instead of butter,
because butter burns
Directions:
1. Bring the quinoa and water to a boil in a saucepan.
Reduce heat to medium-low, cover, and simmer until
the quinoa is tender and the water has been
absorbed, about 15 to 20 minutes.
2. Roughly mash the black beans with a fork leaving
some whole black beans in a paste-like mixture.
3. Mix the quinoa, breadcrumbs, bell pepper, onion,
garlic, cumin, salt, hot pepper sauce, and egg into
the black beans using your hands.
4. Form the black bean mizture into 5 patties
5. Heat the olive oil in a large skillet
6. Cook the patties in the hot oil until heated
through, 2 to 3 minutes per side.
Sesame-Ginger Pork Tenderloin
Ingredients:
1 cups soy sauce
cup water
cup vegetable oil
2 tsp ground ginger
1 tsp garlic salt
4 TBSP sesame seeds
1 (1ib) pork tenderloins
Directions:
Whisk together soy sauce, water, oil, ginger, garlic
salt and sesame seeds. Place tenderloins in a shallow
dish and pour marinade over top. Cover and chill at
least 6 hours. Remove tenderloins from the
marinade, reserving marinade. Grill tenderloins over
high heat (400 to 500 degress) 10 minutes on each
side, basting with marinade occasionally during the
first 10 minutes. Creamy Italian Crockpot
chicken Pasta
Yields: 4-6 servings
Ingredients:
1 Ib chicken, tenders
2 bay leaves
2 cloves garlic
1 onion
1 25 oz. marinara sauce
1 Ib pasta
1 tsp Italian seasoning
12 oz cream cheese
Directions:
1. In a cold crockpot, place onion, garlic, chicken,
salt, pepper, marinara, cream cheese, Italian
seasoning and bay leaves
2. Cover and cook 3-4 hours or until chicken is very
tender and will shred easily. Stir to shred chicken
and melt cream cheese into the sauce. Toss with
hot, cooked pasta and serve.
a. Tip: Italian seasoning: basil, oregano
and thyme
Homemade vegetable soup
Yields: 20 people
Ingredients:
2 Ibs round steak
46 oz tomato juice
2 10 oz can tomato soup
2 10 oz package of frozen mixed vegetables
2 10 oz package frozen soup vegetables
2 tablespoons sugar
14 beef boullion cubes
Directions:
Cook steak in oil and minced garlic until browned.
Directions:
To Start:
Brown sausage in olive oil on low, remove sausage
and onion and set aside. Make sure to turn sausage
brown on both sides.
Mix well with hands, put the meat into the pot where
sausage was browned and stir constantly so the
meat doesnt stick. Add the sauce- 2 cans of Dei
Frattelli 28 oz all purpose Italian sauce. Add 1 cups
water, teaspoon salt, 1 teaspoon onion powder, 1
teaspoon garlic, teaspoon pepper. Boil the sauce
on low for 2 hours. Put the sausage back in when
sauce is done. Take out the sausage and smash with
fork. Put back in the sauce.
Shepherds Pie
Ingredients:
For the potatoes:
1 pounds russet potatoes
cup half and half
2 ounces unsalted butter
teaspoon kosher salt
teaspoon freshly ground black pepper
1 egg yolk
Directions:
Peel potatoes and cut into inch dice. Place in a
medium saucepan and cover with cold water. Set
over high heat, cover and bring to a boil. Once
boiling, uncover, decrease the heat to maintain a
simmer and cook until tender and easily crushed with
tongs, about 10 to 15 minutes. Place half and half
and butter into a microwave-safe container and heat
in the microwave until warmed through, about 35
seconds. Drain the potatoes in a colander and then
return to the saucepan. Mash the potatoes and then
add the half and half, butter, salt and pepper and
continue to mash until smooth. Stir in the yolk until
well combined.
Chicken Stock:
3 (5 Pound) roasting chickens
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
4 parsnips, unpeeled and cut in half, optional
20 springs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
Directions:
Coat a large saut pan generously with olive oil and
add the smashed garlic cloves. Bring to a medium-
high heat. When the garlic cloves have begun to
brown and are very aromatic remove and discard
them. Add the assorted fresh mushrooms to the pan
and season with salt. Saute the mushrooms until
they are soft and pliable. Turn off the heat and
reserve.
Filling:
1 pound cream cheese, 2 (8 oz) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract
Warm lemon blueberry topping
Directions:
For the Crust:
In a mixing bowl, combine the ingredients with a fork
until evenly moistened. Lightly coat the bottom and
sides of an 8-inch springform pan with non-stick
cooking spray.
Pour the crumbs into the pan and, using the bottom
of a measuring cup or the smooth bottom of a glass,
press the crumbs down into the base and 1 inch up
the sides. Refrigerate for 5 minutes.
For the filling:
In the bowl of an electric mixer, beat the cream
cheese on low speed for 1 minutes until smooth and
free of any lumps. Add the eggs, 1 at a time, and
continue to beat slowly until combines. Gradually add
sugar and beat until creamy, for 1 to 2 minutes.
Directions:
Heat over t0 375 degrees. Beat brown sugar,
shortening, milk and vanilla in large bowl on medium
speed with electric mixer until light and fluffy. Beat in
egg.