Mexican Egg Rolls and Crab Rangoon

Mexican Egg Rolls and Crab Rangoon’s by Nora Torres

Videography and Production by Joe Lopez

Nora Torres, a mother of four, shows her own personal twist on a family favorite dish. She combines her own flavor and ideas on the dish and explains where she got her cooking techniques from. Nora Torres, demonstrates that with a little motherly love in any dish can go a long way.

Ingredients

  • a dab of salt, lemon pepper, and any other spices preferred.
  • a bag of coleslaw
  • a bag of egg roll wraps
  • a bag of wonton wraps
  • cream cheese
  • crab meat or imitation crab meat
  • cooking oil
  • onions

Directions

Add ground beef into a pan with diced up onions and add your own preference of spices. Then once cooked, dump the meat into a bowl and mix with coleslaw evenly.

Next, dice up the bag of crab meat. Once finished, grab the crab meat and mix with cream cheese. Next, grab the ground beef mixed with coleslaw and wrap the beef into egg roll wraps and start to cook them for about 6 minutes or until crispy. Then grab the crab meat mixed with cream cheese and place into wonton wraps and cook them as well until crispy. Finally, let them cool off for about 5 minutes and they are ready to eat.

Entomatadas

Entomatadas by Carolina Ball

Videography and Production by Valeria Garcia

Carolina Ball, a senior at St. Mary’s University majoring in Criminology, prepares a traditional Mexican dish called “entomatadas.” A chef since a young age, Carolina Ball demonstrates how to cook this simple, yet delicious meal and shares how cooking has kept her in touch with her culture, sparked new relationships and taught her numerous lessons.

Ingredients

  • 1 pack of corn tortillas
  • 3 tomatoes
  • 1/2 onion
  • salt to taste
  • queso fresco (cheese)
  • olive oil
  • avocado

Directions

First, boil water and boil tomatoes. Then, cut onion. You will then heat up olive oil in two pans and fry tortillas in the pan. After that, shred cheese and add cheese to the tortillas.Roll tortillas with cheese and meanwhile, fry onions.Blend tomatoes and then fry the sauce in onion pan. Add tomato sauce over tortillas and after that, add more cheese over it. Finally, add avocado on the side and enjoy!

Yemisir Wot

Yemisir Wot by Samire Adam
Videography and Production by Daria Flowers

Spice up your life! Come into the kitchen with junior Political Science and Economics major, Samire Adam as she cooks a traditional Ethiopian dish.

Ingredients
• ½ cup coconut oil
• 1 medium yellow onion, chopped
• 2 cloves garlic
• 1 tbsp. fresh ginger
• ½ cup berbere spice
• 1 cup dried lentils, washed
• 3 cups water
• Kosher salt, to taste

Directions

In a large pan, heat the coconut oil over medium high heat. Add the onions and cook, stirring for about 10 minutes. Add in the garlic, ginger, and berbere and cook for 1-2 minutes until fragrant. Add in the lentils and cook for 3-4 minutes. Bring the water to a boil and reduce the heat to a simmer and cook for 30-45 minutes until thick. Season to taste with salt.  Serve with a side of injera.

Chili and Cornbread

Chili and Cornbread by Brandon Littlefield
Videography and Production by Troy Grohman

Brandon Littlefield, a former student at St. Mary’s, studied engineering at the university until 2006. In this video, Littlefield cooks a nostalgic winter-time favorite of his youth: chili and cornbread; it has been a family tradition to prepare this dish whenever it first starts getting cold.

Ingredients

For Chili:

  • 1 tbs. of olive oil
  • 1 onion diced
  • 1 red bell pepper diced
  • ½ cup of carrots diced
  • 2 tbs. of cumin
  • 1 lb. of ground sirloin
  • 1 can of crushed tomatoes
  • 1 can of chipotle peppers
  • 1 can of kidney bean
  • 1 can of pinto beans
  • 1 can of black beans
  • ½ tsp. of oregano
  • 2 tsp. of adobo sauce
  • 2 cups of water

 

For cornbread:

  • 1 bag of cornbread mix
  • 2 ½ cups of milk
  • 1 egg
  • 1 can of corn
  • cupcake wrappers
  • cupcake pan

 

Directions

To start the chili, begin by sweating the bell peppers onions and carrots for about 5-10 minutes. Once the vegetables are sweated and they become soft, add in the cumin and the ground sirloin, raise heat to high until the meat is fully cooked. Once the meat is done stir in the crushed tomatoes, water, adobo sauce and oregano and add salt and pepper to taste. Simmer the chili on low heat for 30 minutes while stirring occasionally. Then add the beans and simmer on low heat for another 30 minutes. Then the food is ready to serve.

To start the cornbread, mix in bag of cornbread mix with egg milk and corn stir in a mixer for about 3-5 minutes until it is smooth then pour in cupcake wrappers, in the pan. Bake at 400 degrees Fahrenheit until cooked all the way through (check by using a toothpick).

Sugar Cookies

Sugar Cookies by Daniela Borrego
Videography and Production by Holly Basaldu

Daniela Borrego shows us how to make sugar cookies from scratch, while telling us a little about her life in the kitchen. As we follow her into the oven we’ll also discover how she came to like cooking and why she enjoys it.

Ingredients

  • 2 1/2 cups cake flour (not self-rising), plus more for dusting
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 sticks unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract

Directions

Sift the cake flour, baking powder and salt into a medium bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated.
Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick.
Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake 12 to 15 minutes. Let cool completely before icing, about 5 minutes.

Fried Green Tomatoes

Fried Green Tomatoes By Mary Jo Chamberlain
Videography and Production by Sydnee Hodge

Mary Jo Chamberlain is a donor of St. Mary’s who loves to cook recipes she learned from her family in Mississippi. She made fried green tomatoes, a feel good food from the south a couple of weeks ago. In the video, Mary Jo begins with a bit if history and ends with revealing a few tricks for making the best possible meal, and how to enjoy what you are creating in the kitchen.

Ingredients:

  • 4 or 5 large green tomatoes
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup fine cornmeal
  • 1 cup flour
  • 1/2 cup flour
  • 2 teaspoons salt
  • up to 2 quarts of vegetable oil

Directions:

Line a baking sheet with waxed paper.
Beat eggs and water in a shallow bowl. Place flour and cornmeal in 2 separate shallow bowls. Season cornmeal with salt.
Dip each tomato slice into flour, then dip into egg mixture. Press tomato into cornmeal mixture, shaking off excess. Transfer tomato to prepared baking sheet. Repeat with remaining tomato slices, arranging tomatoes in a single layer.
Heat about 1/4 inch canola oil in a large skillet over medium heat until oil begins to shimmer. Fry tomatoes in batches until golden and crisp, 3 to 4 minutes per side. Drain on paper towel-lined plates. Repeat with remaining tomatoes.

Chocolate Cupcakes

Chocolate Cupcakes by Isabela Vasquez
Videography and Production by Sara Jauregui

Isabela Vasquez, freshman at St. Mary’s University, shows how she made Chocolate Cupcakes perfect for Halloween. Her interest in cooking and baking has allowed her to push her limits and try making cupcakes, a new method of baking for her. Isabela discusses how baking is easy as long as you know how to follow a simple recipe and add your own creative twist to it.

Ingredients

  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • Frosting
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Directions

Begin by preheating your oven to 350 degrees F (175 degrees C) and line cupcake pans. In a large bowl, stir together all of the dry ingredients: the sugar, flour, cocoa, baking powder, baking soda and salt. Next add the eggs, milk, oil and vanilla, mix for 2 minutes. Stir in the boiling water last. Batter will be very thin. Pour evenly into the lined cupcake pans. Bake 30 to 35 minutes in the preheated oven, until the cupcakes test done with a toothpick. Cool in the pans for 10 minutes, then remove to cool completely. Decorate when cupcakes are completely cool.

Recipe makes 18 small cupcakes or 12 large cupcakes.