Strawberry Cheesecake

Strawberry Cheesecake by Isac Perez

Videography and Production by Maria Esquivel

Isac Perez is a political science and criminal justice double major at St. Mary’s University. Isac attributes his baking skills from his mother and grandmothers who have taught him to cook and bake. In the video, Isac is baking a delicious strawberry cheesecake for his friends.

Ingredients

  • 1 pre-made graham cracker pie crust
  • 2 1/2 8 oz cream cheese packages
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons of vanilla extract
  • 3/4 condensed milk
  • 2 cups of cut strawberries

Directions

Pre-heat oven to 350F. Once oven is ready place pre-made pie crust into the oven for 5-7 minutes. In a large bowl add 2.5 softened cream cheese blocks, 2 eggs, 1 cup of sugar, 2 teaspoons of vanilla extract, 3/4 condensed milk and blend until the mixture has a thick and smooth consistency. Next, pour your mixture into the pie crust and position back into the oven for 40-60 minutes or until baked. Next, place strawberries on cheesecake and set the cheesecake in the refrigerator for at least 2-3 hours. Enjoy!

 

Carne Guisada

Carne Guisada by Anna Alicia Padilla

Videography and Production by Renée Padilla

Anna Padilla, a mother of a St. Mary’s student, demonstrates how to cook carne guisada, a classic Mexican dish. She also explains how she learned to cook from her mother and elder sister.

Ingredients

• 1 lbs cut up beef (either stew meat or pot roast meat)

• 1 can tomato sauce

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1/2 tsp cumin powder

• 1/2 tsp salt

• 1/2 tsp pepper

• 4 cups water

Directions

First, brown cut-up beef in pot until seared. Then add all other ingredients and stir as needed. Cover the pot with a lid and let the meat simmer for 45 minutes or until tender. Ingredients and cooking time may vary depending on taste and cooking process.

Italian Pasta Salad

Italian Pasta Salad
Videography and Production by Sofia Ruescas

Learn a new way to cook your pasta salad with Deni Cresto and check out how he learned to prepare this delicious dish!

Ingredients

  • 2 ounces of salt
  • 1/2  medium onion, finely chopped
  • 8 ounces dried short pasta
  • 2 tomatoes, halved or quartered
  • 4 ounces of mozzarella finely chopped
  • 1/2 cup pitted black olives
  • 1 red or green pepper
  • 1 frozen bag of green peas and carrots
  • 2 cans of tuna

Directions

Bring the salted water to a boil in a large pot over medium-high heat. Add the pasta and cook until al dente – soft with just a bit of chew – about 8 minutes or according to package directions.

Boil the frozen vegetables in water and fry the chopped peppers, tuna and onions on a frying pan with the oil.

Place the pasta salad ingredients in a bowl when cooked and make sure you drain the pasta well. Transfer to a large container. Add the tomatoes, mozzarella and olives.

Chill for 30 minutes before serving. Refrigerate the pasta salad for at least 30 minutes for the flavors to meld before serving.

Ashley’s Famous Fried Rice

Fried Rice by Ashley Resendez

Videography and Production by Samantha Schulte

Ashley Resendez shows us how to cook her signature dish, Fried Rice, that she put together after finding out she needed to go on a dairy free diet. She also talks about how she got started cooking in the first place, and the challenges that come with cooking in a college dorm.

Ingredients:

  • 2 cups COLD (precooked) rice
  • 3 tablespoons avocado oil
  • 1/2 cup asparagus
  • 1/2 cup broccoli
  • 4 cooked chicken tenders
  • 2 eggs
  • 1 tablespoon mushroom seasoning
  • 4 tablespoons Soyaki
  • 1 tablespoon coconut aminos

Directions:

First, add about 3 tablespoons of avocado oil to a sautee pan, and cook the asparagus and broccoli until soft. Then, add the eggs to the vegetables, and cook that together until it is ready, taking about a minute. Then, move those to the side, and get the cold rice and break it up in the same sautee pan, and add the mushroom seasoning. After that, mix the egg and vegetables into the rice and add my chopped chicken, then add the Soyaki and Coconut aminos. Mix all of this together until it starts bubbling, and it is ready to serve!

Banana Bread

Banana Bread: Isabela Vazquez

Videography and Production: Victoria Valle

Isabela Vazquez, senior English major at St. Mary’s University, prepares banana bread. The recipe is an old family favorite passed down from her grandmother.

Recipe

  • 2-3 Bananas
  • 1 egg
  • 1.5 cups of flour
  • Half a cup of sugar
  • Half a cup of brown sugar
  • 1 tsp of vanilla
  • 1 tsp salt
  • Cinnamon to taste
  • 1/3 cup of butter (melted)
  • Loaf pan (and butter for loaf pan)

Directions

Preheat oven to 350º F. Mash bananas in medium sized mixing bowl. Add melted butter, beaten egg, and vanilla. Mix in flour, sugar, salt, and cinnamon. Pour batter into buttered loaf pan. Butter the pan well to prevent sticking. Sprinkle brown sugar on top of batter and bake for 45-60 minutes.

Banana Chocolate Chip Cookies

Banana Chocolate Chip Cookies by Brittney Carden

Media Production I by Alice Thane

Brittney Carden demonstrates how to make one of her favorite recipes, banana chocolate chip cookies. She also talks about her passion for baking and gives some tips and advice for other people to follow.

Ingredients

  • 1 egg
  • 1 medium ripe banana
  • 1/3 cup peanut butter
  • 1 tbsp melted butter
  • 3 tbsp sugar
  • 1/2 tsp vanilla extract
  • 1/3 cup flour
  • 1/3 cup chocolate chips

Directions

Preheat oven to 350 degrees F (176 C). In a large bowl whisk the egg. Add the banana to the bowl and mash. Then add peanut butter, melted butter, sugar, vanilla extract, baking powder, and whisk to combine.

After, add the flour and mix with a wooden spoon. Next, add the chocolate chips and stir again.

Line a baking sheet with parchment paper. Drop cookies onto the paper but make sure to leave enough room in between each one. Bake for 15 minutes or until the cookies are slightly golden brown.

Let rest on baking sheet for a few minutes until cool.

Enjoy!

Ferrero Rocher Cake

Media Production 1 by Alejandro Beltran

Tanya Roberta talks about her passion for cooking while baking her grandmas all-time favorite Ferrero Rocher Cake.

Ingredients:

  • 6 large eggs room temperature
  • 2 cups granulated hazelnuts
  •  1 cup of granulated sugar
  • 3 1/2 Tbsp all-purpose flour 
  • 2 ½  tsp of baking soda
  • 4 Tbsp cocoa powder 

Frosting:

  • 250 grams of unsalted butter 
  • 1 cup of Nutella 
  • 2¼ cups of sweet chocolate chip 

Preheat oven to 350F, Mix baking powder cocoa and flour with the hazelnut, whip eggs and add sugar slowly for 10 minutes. Fold The powder mix into the eggs. Bake for 45 minutes and use a toothpick to check if it is ready. Melt the chocolate chips with the nutella and spread on the top of the cake. Put hazelnuts on the top and decorate as wished. 

Chiles Rellenos

Chiles Rellenos by Paulina Alvarez

Videography and production by Jocelyn Alvarez Bibian

 

Chiles Rellenos are a recipe that brings Paulina’s family together. Passed down from generations, Paulina learned to cook the family’s favorite dish at a young age and now she masters it. The mixture of spice from the peppers and savory taste of cheese come together in this traditional Mexican dish.

Ingredients

4 Chiles Poblanos (Poblano peppers)

15 oz of queso fresco

2 cups of all-purpose flour

2 eggs

½ cup of vegetable oil

Preparation time: 60-90 minutes

Instructions

  1. Place the chiles Poblanos directly on the stove burner. Let the chiles toast for a few minutes, carefully rotating them, until the skin turns black.
  2. Put the chiles inside a plastic bag to let the steam soften the skin.
  3. Peel the burnt skin with the help of a small, not too sharp knife.
  4. Once the skin is removed from the chiles, make an opening by cutting a line of approximately two inches by using the knife.
  5. With a clean spoon, carefully remove the seeds from inside of the chile.
  6. Cut the queso fresco in medium pieces and stuff the chile through the aperture made in the previous step.
  7. To close the chile, place a couple of toothpicks by inserting them into the chile’s skin.
  8. Place the flour on a wide plate and cover the chile relleno with a uniform coat of flour.
  9. Separate the yolks from the egg and mix the egg whites until it forms a meringue. Once the consistency of the meringue is uniform, slowly add the egg yolks while slowly mixing the eggs.
  10. Dip the chile relleno into the egg mixture and take it to a frying pan with hot vegetable oil.
  11. With the help of a spoon, slowly pour hot oil over the chile before turning.
  12. Flip the chile a couple times, repeating step 11 to ensure the egg coat is completely cooked.
  13. Once the egg is fully cooked, take the chile relleno off the pan and place it in a wide plate or pan covered with absorbent paper or paper towels.
  14. Serve with rice and salad (suggestion).

 

Option: Substitute the queso fresco with your favorite type of cheese, beef, or chicken.

Chef John’s Pumpkin Pie

Chef John’s Pumpkin Pie by Sydney Jara Barrio
Videography and Production by Michaelangelo Betancourt

The Chef in this video is Sydney Jara Barrio, a Junior Computer Science Major at St Mary’s University. She is a kind, honest, and fun foodie and it was a pleasure to make this pie with her.

Ingredients

  • 1 can (15 ounce) pumpkin
  • 1 large egg
  • 3 egg yolks
  • 1 can (14 ounce) sweetened condensed milk
  • 1/4 teaspoon freshly, and very finely ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon Chinese 5-spice
  • 1/2 teaspoon fine salt

Directions

Preheat your oven to 425F and then separate three egg yolks and whisk to combine with one whole egg. Add a 14oz can of condensed milk to your mixture along with your 15oz can of puree and whisk to combine once more. Add your seasonings (Chinese five spice, ground nutmeg, ground ginger, and salt and whisk once more before pouring it into your pie crust. Put it in the oven for 15 minutes before lowering the temperature to 350F for an additional 30 to 40 minutes. The recipe for this pie comes from chef John at FoodWishes.com

Linguini with Shrimp in Creamy Pesto Sauce

Linguini with Shrimp in Creamy Pesto Sauce by Tawny Davis
Videography and Production by Jonier Gutierrez

Tawny Davis, senior communication studies major, shares a family restaurant pasta recipe. Davis explains why pasta is one of her favorites foods, how she first learned how to cook, and why she enjoys cooking.

Ingredients

• 6 ounces linguini, cooked al dente
• 1 pound medium shrimp
• 2 small zucchinis, halved and thinly sliced
• 2 medium tomatoes, diced
• 2 cloves garlic, minced
• 1 cup half and half
• ¾ grated Parmesan
• ¼ cup pesto
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 2 teaspoons lemon juice
• ¼ teaspoon pepper

Directions

Heat a large, non-stick pan over high heat. Add 1 tablespoon of oil. Add the shrimp and garlic; stir-fry about three minutes. Remove from pan. Add remaining oil. Add zucchini and stir fry about 3 minutes or until crisp. Stir in half and half, cheese, pesto, rosemary, lemon juice, and pepper. Cook until slightly thickened. Stir in shrimp, linguini, and tomatoes. Cook until hot, about 1 minute. Serves 3 to 4 courses or 4 to 6 first courses.