Need suggestions for cooking elective?!


Question: I have a cooking elective this term at school. Including myself there are six students int it.We have a 45 minute prep period (without use of the kitchen),and a 45 minute period the next day where we do have the kitchen.We need suggestions for recipes.So far we have made some chicken thing with pesto,ziti,and garlic bread,Balsamic dressing,maple dressing,and some kind of salad with walnuts and cherry tomatoes and spinach.We hope to make a mexican dish,beef dish,breakfast dish,and chicken dish among others before the end of the term.Any suggestions for recipes suitable for us?The group is comprised of 16 to 18 year-olds.


Answers: I have a cooking elective this term at school. Including myself there are six students int it.We have a 45 minute prep period (without use of the kitchen),and a 45 minute period the next day where we do have the kitchen.We need suggestions for recipes.So far we have made some chicken thing with pesto,ziti,and garlic bread,Balsamic dressing,maple dressing,and some kind of salad with walnuts and cherry tomatoes and spinach.We hope to make a mexican dish,beef dish,breakfast dish,and chicken dish among others before the end of the term.Any suggestions for recipes suitable for us?The group is comprised of 16 to 18 year-olds.

Mexican dishes can be accomplished with in the time frame you stated......try some home made chili! Some spanish rice, borracho beans or refried, cormbread!!!!

Here are some links for all kinds of recipes
http://www.kraftfoods.com/kf
http://allrecipes.com/
http://food.yahoo.com/search?tp=recipe&c...

Hello,

If its a two day period, make something that involves an overnight marinade or brine. That will take advantage of your unique time frame. How about peanut flavored chicken satays, they are fast cooking but take a day to marinade.

Another suggestion, Mexican dishes like fajitas.- Also fast cooking.

Here is a recipe for posole which is a classic Mexican dish from the Pacific coast. It is a wonderful dish and pretty easy to prepare. This recipe would yield enough for your class and instructor to taste. If you are making it as a meal for all of you and not using it as an element in tasting many items, you may want to double the recipe.

Posole

INGREDIENTS

1 1/2 lbs. pork shoulder
1/2 onion stuck with 2 cloves
2 cloves garlic, peeled
5 peppercorns
1/2 teaspoon whole cumin seed
oregano, pinch
1 onion, chopped
2 cloves garlic, chopped
2 tablespoon oil
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon cloves
1/2 teaspoon cayenne
4 cups canned white hominy, drained and rinsed
3 to 5 cups pork broth from cooking pork shoulder
1 can of chipotle in adobo sauce
Salt to taste
2 whole jalapenos, canned or fresh, chopped (optional)

PREPARATION

This recipe requires a simple prep. Prepare the onion with the 2 cloves, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the chipotle (reserve adobo sauce and add to posole) and jalapenos if you are using them and get the hominy drained and rinsed.

Place the meat in a large saucepan and just cover with lightly salted water. Add the clove studded onion, 2 cloves peeled garlic, peppercorns, cumin seed, and oregano. Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes. Remove meat and broth, reserving both.

Sauté the chopped onion and garlic in oil until translucent. Add the remaining spices, stir for a minute. Cut the reserved pork into 1 inch cubes and add to the pan. Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock), chipotles in adobo and jalapenos (optional).

Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender. If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth. Degrease the stew, taste for salt, and serve in soup bowls.

Serves 4





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