What recipes should I include in a recipe booklet for my college-aged friends?
rushkae asked:
As I’m a Home Economics major, for Christmas I’m planning on making small recipe booklets for all my college aged friends with a few basic recipes that they might not know how to make on their own. Any favorite meals, desserts, or breads that you wish you knew how to make? Any favorite recipes that you’d like to share?
Emily
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As I’m a Home Economics major, for Christmas I’m planning on making small recipe booklets for all my college aged friends with a few basic recipes that they might not know how to make on their own. Any favorite meals, desserts, or breads that you wish you knew how to make? Any favorite recipes that you’d like to share?
Emily
August 28th, 2010 at 10:08 pm
Isaac
Tuna Noodle Casserole
2 cups elbow macaroni
1 (9 ounce) can tuna, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can milk
1 cup shredded sharp Cheddar cheese
1 cup crushed croutons
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water for 8 to 10 minutes, or until al dente; drain.
In a medium bowl, combine tuna, condensed soup, and milk. Mix with the macaroni, and pour into 2 quart casserole dish. Sprinkle Cheddar cheese and crushed croutons over top.
Bake in a preheated oven for 20 to 30 minutes, or until bubbling and browned on the top.
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Chicken Salad
1 (10 ounce) can chicken chunks, drained
1/4 cup chopped celery
1/3 cup low-fat mayonnaise
1/2 teaspoon onion powder
1/2 cup sweet pickles, chopped
Combine the chicken meat, celery, mayonnaise, onion powder and sweet pickles
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Deviled Eggs
6 eggs
1/2 teaspoon paprika
2 tablespoons mayonnaise
1/2 teaspoon mustard
Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool.
Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the paprika, mayonnaise, and dry mustard. Spoon mixture into the egg shells, cool and serve.
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August 30th, 2010 at 11:49 am
James
Below are a couple of my favorite recipes b/c they are easy to prepare but very impressive to serve to guests. You might also want to include a greast basic biscuit recipe, basic vinaigrette, and maybe a pancake or waffle recipe. Be srue to try them before you include them in the cookbook, so you can speak from experience when writing tips or notes about each recipe.
Chicken Scampi
(easy but delicious and elegant)
1/2 cup butter
1/4 cup olive oil
1 tsp dried parsley
1 tsp dried basil
1/4 tsp dried oregano
3 cloves garlic, minced
3/4 tsp salt
1 Tbsp lemon juice
4 boneless, skinless chicken ****** halves, sliced lengthwise into thirds
In a skillet heat the butter and olive oil on medium high heat until butter is melted. Add parsley, basil, oregano, garlic and salt and mix together. Stir in lemon juice.
Then add chicken pieces and saute for 3 minutes or until white. Lower the heat and cook for about 10-15 mintues or until chicken is cooked through. More butter can be added if needed. Serve chicken over hot angel hair, or other pasta and pour some of the sauce over it all.
Make sure you have some bread to ‘sop’ up the sauce! This is really good and so quick and easy, but it has a nice presentation on the plate.
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CHICKEN PICCATA
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
– Giada DeLaurentiis
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Chicken Farfalle Salad with Walnut Pesto
SALAD:
2 cups uncooked farfalle (bow tie pasta; about 6 ounces)
2 cups cubed cooked skinless, boneless chicken ******
1 cup quartered cherry tomatoes
2 tablespoons chopped pitted kalamata olives
WALNUT PESTO:
1 cup basil leaves
1/2 cup fresh parsley leaves
3 tablespoons coarsely chopped walnuts, toasted
1 1/2 tablespoons extravirgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon salt
1 garlic clove
REMAINING INGREDIENT:
4 curly leaf lettuce leaves
To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine pasta, chicken, tomatoes, and olives in a large bowl.
To prepare walnut pesto, combine basil and next 6 ingredients (through garlic) in a food processor; pulse 6 times or until finely minced. Add pesto to pasta mixture, tossing gently to coat. Place 1 lettuce leaf on each of 4 plates; top each serving with salad mixture. (**Jarred pesto may be used to streamline recipe, but nutritional info will change.)
Yield: 4 servings (serving size: 1 1/2 cups salad and 1 lettuce leaf)
Nutritional Information: CALORIES 374(30% from fat); FAT 12.5g (sat 2g,mono 5.5g,poly 3.9g); PROTEIN 29.4g; CHOLESTEROL 60mg; CALCIUM 62mg; SODIUM 393mg; FIBER 3g; IRON 3.6mg; CARBOHYDRATE 36.3g
–Cooking Light, JUNE 2005
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Olive Garden Spaghetti Carbonara
1/4 C. flour
1/4 C. butter
1 qt. milk
1/8 tsp. pepper
1/2 tsp. salt
24 slices extra thick bacon, fried until crisp, then cut into ¼” slices
1/4 C. olive oil
3 C. mushrooms, sliced
6 Tbsp. scallions, finely minced
1 lb. spaghetti, uncooked
2 tsp. fresh parsley, finely chopped
1/2 C. Parmesan cheese, freshly grated
Melt butter in 4-quart heavy saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk, salt and pepper and stir vigorously with wire whip until mixture barely comes to a boil. Reduce heat and simmer 5 minutes, whipping frequently while sauce thickens. Keep warm.
Add bacon into sauce. Heat olive oil in large skillet over medium heat. Add sliced mushrooms and minced onions and sauté until golden. Add to sauce. Cook spaghetti according to package directions. Drain well and add to the sauce along with the parsley. Blend well and transfer to serving dish. Sprinkle with Parmesan cheese and serve immediately.
August 31st, 2010 at 2:25 pm
Wyatt
Appetizer –
Buffalo Chicken Dip
This tangy, creamy dip tastes just like buffalo chicken wings.
It’s best served hot with crackers and Celery sticks.
Or put it between flour tortillas, grill them and make quesadillas
Everyone loves the results!
Ingredients:
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
1/4 cup pepper sauce, such as Franks® Red Hot®
(or more if you want it hotter)
1 1/2 cups shredded Cheddar cheese
Serve with crackers and/or celery. Serves about 20
Directions:
Heat chicken and hot sauce in a skillet over medium heat, until heated through.
Stir in cream cheese and ranch dressing.
Cook, stirring until well blended and warm.
Mix in half of the shredded cheese, and transfer the mixture to a slow cooker.
Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.
Serve with celery sticks and crackers.
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Main Dish (loved by everyone)
Chicken and Dressing Casserole
2 pkg. Chicken Breasts, boneless and skinless (8 halves)
1 lg. canister Stove Top Stuffing Mix (for chicken)
2 cans Cream of Mushroom Soup thin with 1-2 cans water
6-8 slices Swiss Cheese
Place raw chicken in bottom of 9×13 baking pan/dish. Place a slice of cheese over each chicken ******. Mix soup and water and pour over chicken and cheese. Prepare stuffing mix – servings for 8. I use a whole canister, because we love stuffing.
Cover with foil. Bake at 350 degrees for 1-1/2 hours. Uncover and bake for 30 more minutes.
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Side dish – Cheesy Potatoes
1 Bag Frozen Hashbrowns, partially thawed
1 can Durkee Onions
1-1/2 C. Shredded Cheddar Cheese
1 small container Sour Cream
1 can Cream of Chicken Soup
1/2 can Milk.
Put in crock-pot and cook on high for 4 hours. Stir occasionally.
Can be doubled to fill crock-pot.
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Dessert –
Inside Out Oreos (yumm-oh) Easy and impressive
1 package double stuffed Oreos (big package)
1 8oz. package of cream cheese
White Chocolate (you want the wafers you can melt, not chips. I think you can find them at Michaels)
Finely grind Oreos, mix in cream cheese
Chill, form into balls once chilled
Melt white chocolate using double broiler dip the balls in the melted chocolate place on wax paper until set use a toothpick to dab a bit of white chocolate on the top to cover the hole left from dipping if so desired
It is important to dip the balls while they are cool. They will fall off the toothpick when dipping if too warm.
September 1st, 2010 at 11:00 pm
Joshua
I would make it really fundamental stuff like how to make an omelet cook the perfect roast. Also nutritious cheap things like tuscan bean soup or minestrone. I think speed is also of the essence for college aged people, perhaps some tasty stir Fry’s.
September 4th, 2010 at 8:46 pm
Jonathan
pizza dough and lists of unconventional toppings/fillings, check out CPK’s menu for ideas, meatless (and thus cheaper) meal ideas like pasta sauces, burritos, egg dinner dishes, salad dressing recipes and ingredient lists for cobb salads, caeser salads etc, lasagna and a note about how easy it is to freeze and reheat, from scratch pancakes and waffles (and maybe a DIY mix recipe), fried rice, crock pot recipes, muffins. Include a substitution and tips page like how they can mix up and use dry milk in recipes to save money or how many tsp are in a Tbsp to make it really useful for them!
September 7th, 2010 at 7:56 am
Sarah
How about some Chili and Chili Mac. Anthing that you can make one day and use as an ingredient the next day. Another one I like is herb baked chicken, then the next day you make Chicken Salad Melts.
I’m sure you have the herbed chicken down *wink*
For the Chicken Salad Melts, here’s how I make em.
Use your favorite chicken salad, but no fruit or nuts in it.
Put the over on broil.
Spread chicken salad over 1/2 a pita (I like the thinner ones)
Sprinkle whatever cheese you deem compatible, I like feta or goat cheese.
Broil until lightly browned.
Top w/ sliced tomato and alphalfa sprouts.
September 8th, 2010 at 10:30 am
Jason
COLLAGE STUDENTS, I WOULD CHECK THE FOUR INGREDANT COOK BOOKS, EVEN I CAN MAKE MOST OF THEM
September 8th, 2010 at 10:53 pm
Gabriel
You should definitely include some recipes for cookies or something simple. Try adding something that can be made in twenty to thirty minutes, with few ingredients.
Homemade Chocolate Sandwich Cookies
Makes 12 servings
Ingredients
2 (18.25 ounce) packages devil’s food cake mix
4 eggs
1 cup shortening
Directions
1.)Preheat oven to 350 degrees F (180 degrees C).
2.)Blend the above ingredients together with a pastry blender until mixed.
3.)Roll in balls about the size of a quarter and place on ungreased baking sheets. Make an even number of balls.
4.)Bake for 10 minutes. Let cookies stand on cookie sheet for 5-6 minutes before removing them to cooling rack. After cookies have cooled, put Cream Cheese Frosting (see recipe or use one can of pre-made frosting) between two cookies, putting bottom sides together.
5.)NOTE: Adding chopped pecans to the cookies without making them into sandwiches is also very good. Spice cake mix can be used in place of Devil’s food.
Note:After cookies have cooled, put Cream Cheese Frosting between two cookies, putting bottom sides together.