1 pkg pizza dough package (Pillsbury type) 2 ounces pepperoni slices, cut in half 1 Tablespoon Italian seasoning 4 Tablespoon grated Parmesan cheese 1/2 teaspoon garlic salt
Preheat oven to 350.In a bowl mix together the Italian seasoning, Parmesan cheese, and garlic salt. Take dough out of package and roll out onto a flat surface. Cut into strips and place 3-4 pepperoni slices on half of each strip and sprinkle with Italian seasoning mix. Fold other half of dough over the pepperoni slices. Then, twist breadstick dough 3-4 times. Spray a baking sheet with nonstick cooking spray and place breadsticks on it. Repeat until all breadsticks are assembled. Bake for 8-10 minutes until golden brown. Remove from oven and allow to cool.
Cook as instructed above. Flash freeze. Place into indicated number of freezer bags, label, and freeze. To serve: reheat in microwave for 30 seconds.
5 slices Potato Sliced Bread 1/2 cup buffalo hot sauce (example: Frank's® RedHot®) 1/3 cup finely crumbled blue cheese 30 wooden toothpicks
1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat mat.
2. Use a pizza cutter or sharp knife to cut the edges (crusts) off of each slice of bread. Use a rolling pin to roll each slice of bread very flat (like a tortilla). Brush each slice of rolled bread with the buffalo sauce and sprinkle with the blue cheese crumbles. Roll up each slice tightly. Use a bread knife to cut 6 slices from each roll-up. Secure eat cut piece with a toothpick and place on the prepared baking sheet.
3. Bake for 10 minutes. Remove from oven and place on a serving platter. Serve immediately.
MAKE AHEAD TIP: Prepare the bites and place them on the baking sheet. Wrap tightly with plastic wrap and refrigerate for up to 2 or 3 hours. Remove plastic wrap before baking.
FOR THE DOUGH:
1. Preheat oven to 375 F. In a medium saucepan over medium heat, add and melt:
2 T. unsalted butter
4 T. sugar
2. Once melted, add and heat until, luke warm about 105 degrees:
8 oz. sour cream
3. In a medium size bowl mix together:
1 T. sugar
1/4 c. warm water
1 pkg. (2 1/4 tsp) active dry yeast
4. Allow the yeast to sit for about 5 minutes until it bubbles and becomes active.
5. Whisk into the bowl with yeast the butter mixture. Add:
6. With a wooden spoon, mix in (dough to be tacky but not sticky):
2 cups flour
7. Turn the dough out onto lightly floured surface. Knead the dough approximately 5 minutes. (adding flour a little at a time if needed.)
8. Place dough into a large, well oiled bowl, then flip the dough so all of the surface area of dough is oiled. Cover the bowl with plastic wrap and a hand towel, then set the bowl in a warm place to rise(doubled in size) about 1 hour.
9. While dough is rising. In a small bowl mix together, stirring until fully combined:
2 tsp cinnamon
1/2 cup sugar
4 T. melted butter
10. Once the dough has doubled in size, turn it out onto a lightly floured surface and roll into a rectangle about 14x18 inches.
11.Spread the cinnamon sugar mixture evenly over the dough, leaving 1 inch border around the outside of the dough. Roll the cake up jellyroll style and pinch the seams shut.
12. Carefully move the roll to a parchment lined baking sheet, seam-side down. Bring the ends together to form an oval and press the edges together to completely seal the cake into an oval.
13. Cover the cake with plastic wrap and hand towel, allowing to rise for another 30 minutes.
14. Remove the plastic wrap and towel from cake and bake int he upper third of the oven for about 25 minutes, or until the cake is golden brown. Immediately transfer the cake to a cooling rack. All the cake to cool for at least 20 minutes before icing the cake.
15. ICING: Whisk together in a small bowl until the icing is easily drizzled but not just run right off the cake.
2 c. powder sugar
4 T. whole milk
1 T. melted butter
1 tsp. vanilla
17. Place cake on the platter you wish to serve it on. (this is when you will put the plastic baby in the bottom of the cake). Drizzle the icing evenly over the cake and allow it to ooze down the sides. Before the icing has a chance to set, sprinkle on a rotating strip the different colored sugars. (yellow, green, purple)
King cake can be served warm or at room temperature.
oven to 350°F and prepare cake pan by Lining 8-inch round or square cake pan
with parchment paper and grease bottom and sides of the pan. Then flour the
pan. Whisk together flour, sugar, baking soda, and salt. Add vegetable oil, soy
milk, and vanilla extract; whisk until no lumps appear and batter is smooth. Add
vinegar, stir about seven times, and quickly pour into pan. Bake around 30
minutes, until cake begins to pull away from sides and/or toothpick inserted in
the center pulls out clean. Let stand until cooled before proceeding with cake
pop directions. ***
Chocolate Vegan Cake Pops
cups all-purpose flour
tsp. baking soda
c cocoa powder
c. vegetable oil
T. white vinegar
c. cold water
oven to 350F and spray a 9x13 pan with cooking spray and set aside. Sift all
dry ingredients together into a large bowl. Make three wells and put the oil in
one, the vanilla in another and the vinegar in the last. Pour water over it all
and mix until well blended. Pour into prepared pan and bake 30-40 minutes, or
until toothpick inserted in center comes out clean. Let stand until cooled
before proceeding with cake pop directions***
Velvet Cake Pops
1 pkg. cake mix
Ingredients from cake mix
Make cake according to package
directions. Bake in a rectangle pan. Cool cake completely.
DIRECTIONS TO MAKE THE CAKE
bag melting chocolate
Remove cakes in pieces and
place them in your food processor. Process to crumbs, dump crumbs into a large
bowl. Add up to one tub of frosting to the crumb mixture. (Depending on the
moisture of the crumbs) Mix with the back of a large spoon or with your hands. Form
into quarter sized balls with your hands and place onto baking pan lined with
waxed paper. Place into a freeze until firm. Melting the chocolate either in a
double broiler or microwave at 30 second intervals. Place a stick about a half inch into the
melted chocolate and then gently push into one of the frozen balls. Hold the
ball with your hand to make sure that it goes in nicely and doesn't cause it to
crack. Gently dip the ball into the melted chocolate and turn quickly to coat.
Place the decorated pop back onto the baking sheet and let set. Pops should be
stored in freezer or refrigerator until ready to serve.
In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.
Add the olive oil, minced garlic, cumin and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds. Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect.
Scrape the hummus into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika.
Store homemade hummus in an airtight container and refrigerate up to one week.
In a stainless steel pot, heat the butter until it melts and add the onions. No salt, no pepper, nothing else. Put a lid on and let them sweat at medium low for about 10 minutes, stirring occasionally. You do not want them to burn or the soup is ruined.
After the first 10 minutes, take the lid off and continue cooking the onions until they are brown and caramelized. Stir often to caramelize them evenly and make sure to scrape the bottom of the pot to keep anything from burning. (total cooking time between 30-60 minutes)
Add the flour and stir quickly to keep it from sticking. After minute or so, add a ladle or 2 of the boiling beef broth and continue stirring. Once integrated add the rest of the broth. Simmer the soup until it has reduced by about 1/4. Taste it and add salt and pepper to adjust the seasoning.
Distribute the soup into 4 oven-proof bowls. Float 3 slices of toasted baguette on top of each bowl and divide the cheese evenly. Melt the cheese under the grill until bubbly. Serve right away.
1/2 pound ground turkey
1/4 pound turkey sausage, casings removed
1/3 cup fresh white bread crumbs
1 tsp. minced garlic (about 2 medium cloves)
2 T. chopped fresh Italian parsley
1/4 cup freshly grated Parmesan cheese
1 1/2 Tbsp. milk
1/2 large egg, lightly beaten
salt & freshly ground black pepper
1 Tbsp. olive oil
1/2 cup minced yellow onion
1/2 cup diced carrots (about 2 medium)
1/2 cup diced celery (about 1 large stalk)
5 cups chicken broth
1/2 cup small pasta (I used mini bow-tie pasta)
1 T. dill
4 ounces fresh baby spinach- trimmed, washed & patted dry
extra Parmesan cheese, for serving
1. Preheat oven to 350 degrees F.
2. Prepare meatballs: Place ground meats, bread crumbs, garlic, parsley, Parmesan, milk, egg, 1/2 teaspoon salt and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1-inch meatballs onto a sheet pan lined with parchment paper (you’ll make somewhere around 20 meatballs). Bake for 30 minutes, until cooked through and lightly browned. Set aside.
3. Prepare soup: Heat olive oil over medium-low heat in a large stock pot. Add onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken broth and wine and bring to a boil. Add pasta to the simmering broth and cook an additional 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in spinach and cook for 1 minute, until spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.
1 lb. Italian Sausage, rolled into 1/4 teaspoon size balls 1 tablespoon olive oil 1 small onion, diced 3 cloves garlic, minced 2 red bell peppers, diced 1 bay leaf 1/8 teaspoon red pepper flakes 8 cups vegetable or chicken broth 2 (15 ounce) cans diced tomatoes 1 1/2 cups chopped spinach 2 cups cheese tortellini (fresh or frozen) 1/4 cup chopped fresh basil Salt and black pepper, to taste
1. In a large skillet, brown the mini sausage balls until cooked through. This will take about 5-7 minutes. Drain off the grease and place the sausage balls on a plate lined with paper towels.
2. In a large pot, heat the olive oil over medium high heat. Add the onion and cook until tender, 3-4 minutes. Stir in the garlic and cook for 2 minutes. Stir in the red peppers, bay leaf, and red pepper flakes. Cook until peppers are soft, about 3 minutes.
3. Stir in the broth, tomatoes, and kale. Add the cheese tortellini and cook until tortellini is tender, 7-8 minutes. Stir in the fresh basil and season with salt and pepper, to taste. Stir in the mini sausage balls and heat until warm. Remove the bay leaf and serve.
Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic; saute 5 minutes. Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute. Stir in broth, potato, and salt. Bring to a boil then reduce heat, and simmer, partially covered, 25 minutes or until potato is tender. Add chicken, and noodles, and cook 10 minutes or until noodles are tender.
4 large baking potatoes
2/3 cup all-purpose flour
6 cups milk
3/4 cup cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 cup reduced-fat sour cream
1/2 cup chopped green onions
Cheddar Cheese, shredded
Green Onions, chopped
Bacon, cooked and crumbled
1. Bake until potatoes are tender. Let the potatoes cool. Peel potatoes and coarsely mash them in a small bowl. Set aside.
2. In a large soup pot, add the flour. Gradually whisk in the milk, whisking until smooth. Cook over medium heat until thickens, about 8 minutes. Add mashed potatoes, cheese, salt, and pepper, stirring until the cheese melts.
3. Add in sour cream and green onions. Cook over low heat until thoroughly heated, do not boil the soup. Ladle soup into bowls and garnish with toppings. Serve warm.
8 ounces processed cheese, cubed (such as Velveeta)
Heat a large saucepan over medium high heat and spray with cooking spray before adding onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture,cooking for 5 minutes or until slightly thick, (stirring constantly). Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.
Place one-third of the soup in a blender, and process until smooth. Return pureed soup mixture to pan. Serve.
food knowledge. Explaining how the food has been prepared.
a.Need to use at
least 10 terms defined during the year.
b.Use at least 5
pieces of equipment during the demonstration
skills and procedures in applying principles of food preparation
d.Show at least 2
basic principles of nutrition to promote healthy food choices
safety and sanitation procedures when handling, preparing, storing, and serving
2.Video must be
at least 10-15 minutes long. Food can take longer to cook and video does not
need to be running the entire time it is cooking.
be yourself. Know your Unique Selling Point (what your product is). Do you have work experience or lessons to
share with the audience that puts you to the top of the class. Show that you have experience this can build
your credibility towards selling yourself as the next foods star.
given 5 ingredients you can create an original recipe.
a. Appearance of dish & appeal on
b. Balance, texture, flavor and color
c. Quality of the dish
g. Use of ingredients in correct order
h. Overall impression of organization,
knowledge, cooking style
i. Using your time appropriately for
recipe, time of video (10-15 min.)
l. Proper use of terms and equipment
in recipe and video
Americans are obsessed with diets. You will design an ideal
diet for a specific sport. A diet can be to loss weight or gain weight. In this
diet you address the following criteria to complete the project: name of the
diet, nutritional information, menu planning, example recipes, exercise
program, at least 15 dieting tips for your sport, general information about
your sport, and a weight loss chart.
Whether you realize it or not, you
are going to leave an impression on Saddle Brook High School. In turn the
school has had an effect on you. You will leave here with lasting impressions
from administrators, teachers, coaches, lessons, friendships, and much more.
You have grown and changed. You have watched those around you do the same. You
have seen administrators and teachers come and go. You’ve been affected by old
policies, new policies, and schedule changes. You have or will have survived 4
yours of high school.
The objective of this assignment is
to create a scrapbook that reflects your years at high school. Your goal is to
look back on your high school career and reflect on your accomplishments,
disappointments and drawn conclusions. Most of this entire project will help
you to discover where you have been and what you have learned in the last few
years about yourself.
COMPONENTS OF THE PROJECT A:
·THE LAUGHS. Think about
the things that have made you laugh over the last few years and create at least
2 pages that represent and reflect these experiences. Aside from movies,
television, and literature, you may also wish to recall personal anecdotes,
involving friends and family, that have special comic meaning or that have
helped to shape your sense of humor.
·CURRENT EVENTS. Share some
of the world/local news events that have happened during your time in high
school and your thoughts regarding them.
·I WANT TO THANK… choose
one person you want to thank and do so. Avoid clichés. Convey at least one
specific experience that you shared with this individual so that we’ll
understand why you chose him or her.
have your friends changed and how have they changed you.
·THE GIFTS OF MY LIFE HAS GIVEN ME. What are the tangible and intangible gifts you have received
while in high school? From whom did you receive each gift? And why was each
gift significant to you?
·I LOVE… create a page of
things that you loved during your years in high school. Share the reasons why
you loved them.
·BIGGEST PROBLEM/BIGGEST ACCOMPLISHMENT. Portray your biggest problem and biggest accomplishment in
school. Why was it so bad? How did you survive it? Why was it so amazing?
·LESSONS LEARNED. Reflect
on the lesson you have learned in high school. What is the most important
lesson you will carry with you always?
·THE GREATEST CHANGE IN ME.
Share the one thing that is different about you from the day you walked into
·THE FUTURE. What do you
think your life will look like in ten years? Consider the following: money,
job, where you live, where you’ve traveled, how far you live from your family,
·LIKES AND DISLIKES. Color,
·ME. Tell about me.
·Must be put into a
bounded book (like a scrapbook type)
·Must use journaling to answer
·Must be colorful and
creatively put together.
·Each page create should
include pictures/drawings, but you may use computer clipart or images from
·Your ability to
represent and articulate your personal stories and other experiences as they
relate to you.
·Your ability to put the
page together creatively, demonstrating thought and effort.
·Your grammar, spelling,
writing mechanics, etc…
2.MAKE YOUR OWN COOKBOOK
Categories for recipe book:
• Meat dishes-2
(either yeast or quick)-2
·Need to be written out
(not a copy straight from the computer /website)
·Create a complete
cookbook (PowerPoint, binder, or blog)
·Recipes must be ones
that you would possible want to make not something that is short and would
NEVER make in a million years.
writing mechanics, etc… Must be correct
·Bonus include pictures
(the best recipe books have a picture for every recipe)
Whether you realize it or not, things
that happen while you are a small child affect you even today. This final
project will explore those life lessons from yesterday and how they affect you
today and into tomorrow. Think of three things that either caused fear,
happiness, or were life altering. Create a PowerPoint presentation of these
three events. Email copy of final project by the MORNING of the exam.