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Category: culinary culinary schools

  • texas-pecan-cobbler

    texas-pecan-cobbler


    • 8 eggs
    • 2 cups local honey
    • 1/2 cup flour
    • 1/4 cup Texas Pecan Oil
    • 1/2 teaspoon salt
    • 1 pound brown sugar
    • 1 (9-inch) unbaked pie crust
    • 1 pound pecan pieces

    How to Make It

    • 1. Preheat oven to 350 degrees
    • 2. In a large bowl, beat eggs well. Add honey; mix. In a separate bowl, combine flour and pecan oil. Add flour mixture to eggs. Stir in salt and brown sugar and beat by hand until well-mixed.
    • 3. Place crust in the bottom of a large, deep casserole or pie plate . Sprinkle the pecans evenly over the crust. Pour the filling mixture on top, being careful that the pecans stay evenly distributed.
    • 4. Bake for about 1 hour and 10 minutes (check after 50 minutes) or until a knife inserted in the center comes out clean. Serve warm or cold; top with vanilla ice cream if desired.

  • Sausage biscuit casserole

    Sausage biscuit casserole

    • 2 cans of biscuits
    • 1 lb pork sausage
    • 7 lg eggs
    • 1 cup of cheese (your choice )
    • (as needed) salt and pepper

    How to Make It

    • Pour egg mixture over biscuits and gentle combine until all biscuits are covered with egg mixture. Set aside for 20-30 minutes.
    • Cook sausage and crumble. While cooking sausage set oven to 400°
    • Mix sausage and cheese in biscuits mixture. Bake in 400° oven for 22 minutes.

  • meat-loaf-cupcakes-with-mashed-potatoes

    meat-loaf-cupcakes-with-mashed-potatoes

    • 1 pound extra lean ground beef
    • 1/2 pound bulk sweet Italian sausage
    • 1 cup Italian-seasoned breadcrumbs
    • 1 cup shredded carrots
    • 1 cup tomato pasta sauce
    • 1/2 cup water
    • 2 Eggs
    • 1/2 cup finely chopped onion
    • 1 teaspoon finely chopped fresh garlic
    • 1 teaspoon dried oregano leaves
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 6 (3/4-ounce) slices deli cheddar cheese

    Potato Topping:

    • 1 1/4 cups water
    • 6 (3/4-ounce) slices deli cheddar cheese, cut into quarters
    • 2 cups mashed potatoes whipped with butter and milk
    • 1/2 teaspoon salt and pepper to taste

    How to Make It

    • 1. Heat oven to 450°F. Spray 12 cup muffin pan with no-stick cooking spray. Place muffin pan onto 9 x 13 inch baking pan; set aside.
    • 2. Combine all meatloaf ingredients except cheese slices in large bowl; mix well. Stack 6 cheese slices. Cut into 4 even strips; then cut across into thirds to create 12 small square stacks of cheese.
    • 3. Shape about 1/3 cupfuls meatloaf mixture into 12 (2 1/2-inch) balls. Press 1 stack cheese into center of each ball, covering evenly with meat mixture so cheese is in center. Place stuffed meatloaf mixture into muffin cups. Bake 20-25 minutes or until internal temperature is at least 165°F and meat is no longer pink.
    • 4. Meanwhile, combine left over mashed potatoes and 6 cheese quarters and cook over medium-high heat until cheese is melted. Top each cupcake with about 3 tablespoons potato mixture over each meatloaf; sprinkle with paprika, if desired.

  • garlic-shrimp-pasta

    garlic-shrimp-pasta

    • 1 lb medium shrimp, deveined and tails removed
    • 1 lb spaghetti noodles (more or less, depending on family size)
    • 6 -8 garlic cloves, according to personal taste, minced
    • 1/4 cup butter
    • olive oil (3 drizzles)
    • italian seasoning
    • fresh ground pepper
    • red pepper flakes
    • salt
    • herbs (according to taste)

    How to Make It

    • 1 Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.
    • 2 While pasta is boiling, wash shrimp.
    • 3 Melt butter over medium heat. Add shrimp.
    • 4 Let cook till a little pink and starting to curl. Then add garlic.
    • 5 Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.
    • 6 Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there.
    • 7 Keep tossing all ingredients around in skillet till all is incorporated and hot. Enjoy!

  • garlic-shrimp-pasta

    garlic-shrimp-pasta

    • 1 lb medium shrimp, deveined and tails removed
    • 1 lb spaghetti noodles (more or less, depending on family size)
    • 6 -8 garlic cloves, according to personal taste, minced
    • 1/4 cup butter
    • olive oil (3 drizzles)
    • italian seasoning
    • fresh ground pepper
    • red pepper flakes
    • salt
    • herbs (according to taste

    How to Make It

    • 1 Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.
    • 2 While pasta is boiling, wash shrimp.
    • 3 Melt butter over medium heat. Add shrimp.
    • 4 Let cook till a little pink and starting to curl. Then add garlic.
    • 5 Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.
    • 6 Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there.
    • 7 Keep tossing all ingredients around in skillet till all is incorporated and hot. Enjoy!

  • easy-baked-meatballs

    easy-baked-meatballs


    • 1 lb lean ground beef
    • 2 eggs, beaten with 1/2 cup milk
    • 1/2 cup grated Parmesan
    • 1 cup panko or bread crumbs
    • 1 small onion, minced
    • 2 cloves garlic, minced
    • 1/2 teaspoon oregano
    • 1 teaspoon salt
    • freshly ground pepper to taste
    • 1/4 cup minced fresh basil

    How to Make It

    • Mix all ingredients with hands.
    • Form into golfball sized meatballs.
    • Bake at 350 degrees for 30 minutes.

  • Crock Pot Chicken and Stuffing

    Crock Pot Chicken and Stuffing

    • 1(10.5) ounce can of cream of chicken soup (or use cream of mushroom soup, it’s less salty)
    • 8 oz. sour cream
    • 1 (6 oz.) box stuffing mix* (Stove Top & Pepperidge Farm are a few of my favs)
    • ¾ cup water
    • 1 (16 oz.) bag frozen green beans
    • 3-4 large chicken breasts, salted and peppered if desired.

    How to Make It

    • Place the chicken on the bottom of the crock pot.
    • Mix together the soup, sour cream, stuffing, half of the water, and place over the chicken.
    • Place the string beans either on one side of the crock pot or over the stuffing. You’ll want to mix the stuffing periodically if possible- I don’t mind mixing the string beans in with the stuffing but if you’d prefer that they remain separate, place the string beans more to the side.
    • Add the remaining water during the cooking process as needed. I always use all of the water but crock pots cook slightly differently, so adding as needed is safer. If you’re leaving for the day, add the remaining water when you return if you feel you need it.
    • Cook on high for 4 hours, or on low for 6-7
    • *No need to cook the stuffing mix prior to adding to crock pot
    • Notes
    • I like to try to mix the stuffing periodically if I can, just to keep it blended and to mix the moisture around. If the stuffing seems too moist for your liking, leave the lid off the crock pot for the last 30-40 minutes of cooking, or until your desired consistency is achieved.
    • I love adding diced sausage, onions, and celery to my stuffing- even dried cranberries are delicious! You can also add onion tops toward the end of the cooking process- (YUM.)
    • This meal is delicious with some whipped potatoes prepared on the stovetop!

  • hawaiian-baked-ham-and-swiss-sandwiches

    hawaiian-baked-ham-and-swiss-sandwiches

    • 1 12 pack King’s Hawaiian Original Rolls
    • 1 package sliced deli ham
    • 1 package sliced Swiss cheese
    • 1 1/2 sticks unsalted butter
    • 3 tablespoons Dijon mustard
    • 1 1/2 teaspoons Worcestershire sauce

    How to Make It

    • Melt butter and mix in mustard and Worcestershire sauce. Simmer for several minutes.
    • Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves intact).
    • In a greased 9×13 pan, place bottom half of rolls and put 1/3 of the butter mixture over the bottom of the rolls. Layer the ham and cheese on top.
    • Replace the tops of the rolls and put the remaining butter mixture over top.
    • Cover and bake at 350 degrees for 15-20 minutes. Separate for serving.

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