Click below to get the full recipe
Ingredients
1 32 oz. can sauerkraut - drained
1 lb. Ring Kielbasa, sliced diagonally 1/4 inch.
1/4 cup brown sugar
salt & pepper to taste
Combine ingredients in a small baking dish and bake on 350º for 34-45 minutes until bubbly, stirring once through.
baking classes, college cooking, cooking school, culinary arts, culinary school, culinary schools, food pyramid, meal delivery nyc, online cooking classes, online cooking school
Check below to get the full recipe
Ingredients
Method
A truly effortless dessert recipe, this 4-Ingredient Caramel Apple Dump Cake is pretty hard to beat. Making delicious apple dessert recipes doesn't get much easier than this!...so to prepare this recipe first step is to use a greased 9x13 dish, and combine apple pie filling & caramel sauce. And if you like you can add in Half teaspoons cinnamon
Second step : Now at this step aal you need to do is to spread evenly in pan. And then directly pour dry cake mix on top of the pie filing then spread evenly.
Step 3 : After all this work now you need to top with melted butter & also pecans (if you like).
Step 4 : Finally step , so at this step all what you need to do is to bake at 350 F between 45 to 50 mins (till top is golden brown) Finally serve with ice cream and enjoye
baking classes, college cooking, cooking school, culinary arts, culinary school, culinary schools, food pyramid, meal delivery nyc, online cooking classes, online cooking school
for the fudge icing
– 1 stick butter
– 4 Tablespoons milk
– 4 Tablespoons cocoa powder
– 1 (16-ounce) box powdered sugar
– 1 teaspoon vanilla
– 1 cup chopped pecans
In a medium saucepan, combine butter, milk, and cocoa and bring mixture to a boil. Remove from heat and add powdered sugar, stirring well with a whisk or wooden spoon until the sugar melts and the mixture is smooth. Stir in vanilla and pecans, then pour over hot cake.
{serves 12 to 16}
baking classes, college cooking, cooking school, culinary arts, culinary school, culinary schools, food pyramid, meal delivery nyc, online cooking classes, online cooking school
Ingredients
Method
Grease a 9-inch springform pan.
Combine crushed Oreos and melted butter to moisten.
Press into bottom and up the sides of springform pan.
Freeze while you make cheesecake filling.
Cheesecake Filling:
Heat oven to 300° F
Beat the cream cheese and 1 cup brown sugar on medium speed until smooth.
Add eggs, one at a time, just until blended.
Add ¾ cup heavy cream until blended. Pour this over the cold crust.
Bake at 300°F 70-80 minutes until edge of cheesecake is set at least 2 inches from edge of pan. Middle will still wiggle a bit.
Turn off the oven and open the door a bit. Let cheesecake sit there for 30 minutes.
Cool on a rack for another 30 minutes.
Chill in fridge a few hours.
Caramel Sauce:
Melt caramels and cream in microwave until smooth. Pour over cheesecake, spread with offset spatula and chill.
Ganache
Microwave heavy cream and the chocolate until melted. Whisk smooth. Let cool 10 mins and pour over caramel layer. Chill again until solid and ready to serve. Carefully remove sides before serving..
baking classes, college cooking, cooking school, culinary arts, culinary school, culinary schools, food pyramid, meal delivery nyc, online cooking classes, online cooking school
Ingredients
Method
1. Preheat the oven to 375 degrees, and prepare a sheet pan with a silpat or parchment paper.
2. In the bowl of a standing mixer fitted with a dough hook combine the hot water, sugar and yeast. Let sit and rise until puffy, about 10 minutes.
3. Add the garlic powder, salt and olive oil and begin mixing on low. Add the flour 1 cup at a time and mix until you have a smooth soft dough, about 5 minutes.
4. Remove the dough hook and pat the dough into a ball. Lightly grease a bowl and place the dough in it, cover with a dishtowel and set in a warm place until the dough doubles, about an hour.
5. Divide the dough into 16 even pieces.
6. Pull each little piece of dough apart and stuff with a few little balls of fresh mozzarella, and then crease closed in a ball.
7. Place the buns on the prepared sheet pan, and brush generously with melted butter (there will be some left over, set it aside.)
8. Sprinkle the shredded cheese over the top of each bun.
9. Bake the buns for about 12 minutes, until pale golden on top.
10. When the buns come out, brush them with the remaining melted butter and serve hot!
baking classes, college cooking, cooking school, culinary arts, culinary school, culinary schools, food pyramid, meal delivery nyc, online cooking classes, online cooking school
Check below to get the full recipe
Ingredients
Method
1 In a large measuring bowl, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate. It will look foamy
2 In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
3 Add the egg and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
4 Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
5 Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.Cover the donut holes with a cloth to rise. Cover the donut holes with a cloth to rise
6 Heat the oil to 375F. Place the donuts into the oil and fry until golden brown on each side, about 2 minutes. Only cook a few at a time so they don’t overcrowd and stick together.
7 Drain on a paper towel or wire rack over a cloth, before glazing them.
8 Combine ingredients for glaze. Dunk cooked donuts in warm glaze and place on paper towel or wire rack to dry. Reheat glaze if it cools too much. It needs to be warm while dunking donuts to get that yummy Krisp Kreme affect.
baking classes, college cooking, cooking school, culinary arts, culinary school, culinary schools, food pyramid, meal delivery nyc, online cooking classes, online cooking school
Ingredients
Method
Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan.
In a bowl, whisk together the flour, baking powder, and salt; set aside.
In the bowl of your electric mixer, beat together the banana, sugar and eggs until smooth. Add the vegetable oil, milk, and lemon juice and beat until smooth.
Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes then remove to a wire rack to cool completely.
To make the glaze, Whisk powdered sugar, lemon juice and butter until very thick and white. Spread this lemon juice frosting over the top of the cooled loaf.
baking classes, college cooking, cooking school, culinary arts, culinary school, culinary schools, food pyramid, meal delivery nyc, online cooking classes, online cooking school
Ingredients
Method
1. Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
baking classes, college cooking, cooking school, culinary arts, culinary school, culinary schools, food pyramid, meal delivery nyc, online cooking classes, online cooking school
Ingredients
Method
Mix together all ingredients except coconut with mixer. Fold in coconut with spoon. Spray a 9 x 13 baking pan with cooking spray. Bake in preheated 350 degree oven for 35 to 40 minutes checking center to make sure it is done as ovens vary.
Frosting
3 cups powdered sugar
1 (8 ounce) cream cheese, softened
1 teaspoon coconut extract
2 to 3 tablespoons milk
1 cup sweetened flaky coconut
Mix all ingredients except coconut with mixer. Spread over cooled cake. Sprinkle on coconut.
baking classes, college cooking, cooking school, culinary arts, culinary school, culinary schools, food pyramid, meal delivery nyc, online cooking classes, online cooking school
ingredients
Method
I have made these and they were a hit!! These look and sound like the perfect meal for breakfast...So to prepare this recipe you need first to combine sausage & cream cheese together and shredded cheese if you'd like. Then you need to separate rolls into triangles.
Second step : At this step all what you need to do is to cut eat triangle in 1/2 lengthwise. Then you need to scoop a heaping tablespoon onto each roll&roll up.
Step 3 : Finally step , bake at 375 degrees F about 15 mins (till golden brown).Serve and enjoye
baking classes, college cooking, cooking school, culinary arts, culinary school, culinary schools, food pyramid, meal delivery nyc, online cooking classes, online cooking school
1 stick unsalted butter, room temp.
1 C. sugar
2 large eggs, room temp.
1/2 tsp. coconut extract (use vanilla if you do not have coconut)
1 1/2 C. cake flour
1/2 T. baking powder
1/4 tsp. salt
1/2 C. coconut milk
How to Make It
Beat together the butter and the sugar until nice and creamy. Beat in the eggs, 1 at a time then add the extract. Combine the flour, baking powder and salt. Beat in 1/2 of the flour and then 1/2 of the coconut milk, then the remaining flour and coconut milk. Continue beating for 2 minutes. Preheat the oven to 350 degrees. Line your muffin tin with cupcake liners and scoop the cake batter 3/4 of the way full into the liners. Bake for 20-25 minutes or until golden on top and they spring back when you touch them.Allow to cool completely before icing (recipes follows). Keep refrigerated.
Icing:
8 oz. container cool whip
3.5 oz. box vanilla instant pudding
2 T. coconut milk
flaked coconut
In a bowl combine the cool whip with the instant pudding (it will seem a little grainy). Add the coconut milk (this takes care of the graininess) and combine well. Chill for 10 minutes in the fridge. Ice the cupcakes and then sprinkle the top with the flaked coconut.
baking classes, college cooking, cooking school, culinary arts, culinary school, culinary schools, food pyramid, meal delivery nyc, online cooking classes, online cooking school
ssssssssssssssssssssssssssssssssssssssssss
3 C. frozen whole kernel corn, thawed
6 slices bacon, cooked and crumbled
1 T. chopped garlic
3 T. butter
3 T. flour
1 1/4 C. (maybe a tad more) whole milk
2 oz. cream cheese
1 1/4 C. shredded sharp cheddar cheese
1/4 tsp. smoked paprika
1/4 tsp. salt
1/2 tsp. black pepper
How to Make It
In a med. size pot, melt the butter over medium high heat and stir in the garlic, cook for about 30 seconds. Add in the flour and whisk to combine. Whisk in the milk and allow to begin to thicken, thin with a little more milk if needed, but you want a gravy like consistency. Remove from heat and stir in the cream cheese, 1 C. of the cheddar cheese and seasonings. When the cheese has melted add the corn and the bacon. Stir well. Pour into a 5x9 baking dish. Sprinkle remaining cheese on top. Bake in a 375 degree oven for 25 minutes or until nice and bubbly. Let sit 5 minutes before serving. This will serve 5-6 people.
baking classes, college cooking, cooking school, culinary arts, culinary school, culinary schools, food pyramid, meal delivery nyc, online cooking classes, online cooking school
1 each, yellow squash and zucchini squash
1 1/2 C. all purpose flour
1 T. corn starch
1/2 tsp. cayenne pepper
1/2 tsp. smoked paprika
1/2 tsp. garlic powder
1/4 tsp. old bay seasoning (optional, but I like it in mine)
1/4 tsp. black pepper
1 large egg
1/2 C. milk
pinch of salt
oil for frying
How to Make It
Wash each squash and slice into 1/2" rounds. Place in a bowl and toss with a pinch of salt. In another bowl combine the flour, cornstarch and remaining seasonings. Beat together the egg and milk, add 1 T. of the flour mixture to the egg mixture and beat till blended in. Heat oil to 375 degrees. Take each squash round and dip into the egg mixture then into the seasoned flour and carefully drop into the hot oil. Repeat with remaining squash, working in batches, and fry for 3-4 minutes or until golden brown (flipping around as they fry). Remove with a slotted spoon to a paper sack or paper towel lined plate.
baking classes, college cooking, cooking school, culinary arts, culinary school, culinary schools, food pyramid, meal delivery nyc, online cooking classes, online cooking school
Cheesy Garlic Baked Chicken
4 boneless skinless chicken breasts -thin
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil
1 teaspoon salt
1 cup of cheese
How to Make It
Preheat oven to 375°F and line a casserole dish with tin foil this will help with the clean up afterwards lightly grease it.
In small sauté pan, sauté garlic with the oil until tender.
Remove from heat and stir in brown sugar & a teaspoon of salt
Place chicken breasts in a prepared baking dish and cover with 3/4 of the garlic and brown sugar mixture.
Add salt and pepper to taste.
Bake uncovered for 30 minutes.
Within the last 10 minutes before removing it out of the oven put your cheese on top then put the remaining brown sugar and garlic mixture on top of the cheese and let bake 10 minutes or until cheese is fully melted.
baking classes, college cooking, cooking school, culinary arts, culinary school, culinary schools, food pyramid, meal delivery nyc, online cooking classes, online cooking school
Chicken and Biscuit Bake
Blogger's Notes: I have always had a thing for chicken and dumplings. It's just one of those warm, comforting dishes that satisfies like no other. And, I adore pot pie! This recipe is a collison of the two!
ingredients
3 cups (approx.) of cooked, shredded chicken (I used 2 breasts for this)
1 1/2 cups chicken stock or broth (low sodium is best)
1/4 cup (half of a stick) butter, melted
2 cups Bisquick
1 1/2 cups milk
1 can cream of chicken soup
1 1/2 cups frozen mixed veggies (allow to thaw for about 30 minutes before adding to recipe)
1 chicken bouillon cube (use 2 ONLY if using unsalted butter, low-sodium broth/stock and/or low-sodium cream of chicken soup)
Pepper
How to Make It
first step: Preheat oven to 350 degrees.
second step: Warm chicken stock in a small sauce pan and add in the bouillon cube to dissolve. Keep warm until ready to use.
third step: Lightly coat with non-stick spray a 9 x 13 casserole dish or large, round casserole dish (mine was a 12" round). Pour in the melted butter.
forth step: Layer the shredded chicken on top of the butter.
fifth step: Sprinkle on the veggies.
baking classes, college cooking, cooking school, culinary arts, culinary school, culinary schools, food pyramid, meal delivery nyc, online cooking classes, online cooking school
Pie crusts for two pies
5-6 russet potatoes-cooked and mashed-plain
I start boiling the potatoes while I am making the meat mixture. I don't want them cold
2 lbs ground beef
1 lb ground pork
1 large onion diced
1-2 tablespoons Poultry seasoning (Bells)
1/8 teaspoon ground cloves
1 tablespoon butter
some milk
S & P
How to Make It
Pre heat oven to 375
Prepare and line the pie crusts on two pie plates
In large fry pan melt butter and add onion to cook until translucent. Add ground pork first and cook a couple of minutes then add hamburg and cook until meat is no longer pink. If there is a lot of fat drain some out but leave a little for flavor
Add some of the mashed potatoes, just enough to bind the meat together, you might not use all of it. Then ground cloves, S & P , then poultry seasoning. This is to taste and you have to have enough to taste it in the pie-this seasoning is the secret. You might have to add extra.
Once you have it to where you like it - fill the pies and top
with crust. Make slits for cooking and brush with a little milk to help crusts brown.
Bake for 1 hour until crust is nice and brown. Cut and serve while hot. Our favorite topping is ketchup!
The extra pie once it cools wrap in aluminum foil to freeze. I like to cut it into separate slices and freeze each slice to take out and use only as much as I need. — with Pam Plante.
baking classes, college cooking, cooking school, culinary arts, culinary school, culinary schools, food pyramid, meal delivery nyc, online cooking classes, online cooking school
2 C. self rising flour
1/2 C. sugar
2 T. butter, melted
1 egg, beaten
1 1/4 C. milk
1/2 tsp. vanilla extract
1 C. fresh whole cranberries
11 oz. can mandarin oranges, drained
How to Make It
Whisk together the flour and sugar. Add in the melted butter, egg, milk and vanilla extract. Stir well to combine then fold in the cranberries and mandarin oranges. Butter a loaf pan very well and pour the mixture into the pan and spread around to even out. Bake at 375 degrees for 35-40 minutes or until a skewer stick comes out clean. Remove from the pan to a cooling rack.
baking classes, college cooking, cooking school, culinary arts, culinary school, culinary schools, food pyramid, meal delivery nyc, online cooking classes, online cooking school
2 Mahi Mahi filets
olive oil
blackened seasoning
Blackened Seasoning Recipe:
1 T. smoked paprika
1 1/2 tsp. salt
1 T. onion powder
1 T. garlic powder
1 T. cayenne pepper
2/3 T. black pepper
1 tsp. thyme
1 tsp. oregano
How to Make It
Combine all ingredients and store in an airtight container.
Preheat the oven to 425 degrees. Line a baking sheet with tin foil or parchment paper. Place the filets on the baking sheet and rub both sides with some olive oil then sprinkle (liberally) some of the seasoning on one side, rub it in and then do the same with the other side. Bake for 8-10 minutes (the fish should feel firm when you touch the top of it), then move under the broiler and broil for 1 minute. Remove and serve with a side of rice.
baking classes, college cooking, cooking school, culinary arts, culinary school, culinary schools, food pyramid, meal delivery nyc, online cooking classes, online cooking school
8 oz. elbow macaroni
3 T. unsalted butter
2 eggs
1/2 pint whipping cream
1/2 tsp. dry mustard powder
1/4 tsp. salt
1/2 tsp. black pepper
1/2 C. cubed velvetta cheese
8 oz. freshly shredded extra sharp cheddar cheese (the pre-shredded doesn't melt the same)
How to Make It
Cook the macaroni according to pkg. directions, drain and add to a mixing bowl. Add the butter, velvetta, and 1/2 the sharp cheddar cheese. Stir to combine and melt. Whisk together the eggs and cream the add the mustard powder, salt and pepper, pour into the macaroni. Stir to combine. Place in a lightly greased casserole dish, cover with foil and bake at 325 degrees for 35 minutes. Remove the foil and top with remaining shredded cheese. Return to the oven for an additional 10-15 minutes.
baking classes, college cooking, cooking school, culinary arts, culinary school, culinary schools, food pyramid, meal delivery nyc, online cooking classes, online cooking school
4 C. rhubarb, chopped
1 C. sugar
1 tsp. lemon juice
1 stick unsalted butter
1 C. all purpose flour
1/2 tsp. baking powder
1 C. sugar
1 C. milk
How to Make It
In a medium saucepan, add in the rhubarb, 1 C. of sugar and the lemon juice. Bring to a boil and then reduce heat to medium cooking until tender and chunks have broken up (if you have no need to disguise, then just cook for a couple of minutes to render the juice and then remove from heat). Set this aside. In a 9x9 pan, add the stick of butter and place in the oven to melt at 350 degrees. In a mixing bowl combine flour, baking powder, remaining sugar and milk. Once the butter has completely melted pour the flour mixture into the pan then top with spoonful's of the rhubarb, juice and all. DO NOT STIR...place in the oven and bake for 25 to 30 minutes or until top is golden brown.
baking classes, college cooking, cooking school, culinary arts, culinary school, culinary schools, food pyramid, meal delivery nyc, online cooking classes, online cooking school
