Sugar Cookies

Posted on November 7, 2016 by hbasaldu

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.

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Fried Green Tomatoes

Posted on November 7, 2016 by sydneeh42

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.

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Chocolate Cupcakes

Posted on November 7, 2016 by blogsaraj

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.

 

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Spicy Potatoes

Posted on November 7, 2016 by parissgamecenter

 

Spicy Potatoes by Christy Chen
Videography and Production by Xu Yelu

Christy Chen, a freshman business major in St.Mary’s University. She is also a Chinese student who loves cooking Chinese food very much. An international chef, Christy shows us how to cook spicy potatoes in Chinese flavor.

Ingredients

  • 2 potatoes
  • 1 ginger
  • 3 chilis
  • salt
  • vegetable oil

Directions
Start with washing the potatoes thoroughly. Then cut potatoes into slim slices. Cut ginger and chili after that. Pour the vegetable oil into the pot and wait for at least five seconds. When the pot is hot enough, put ginger and chili. Then add the potatoes and some water. Cook for five minutes and smell the scent to make sure that the dish is ready.

Finally, put the dishes out carefully and enjoy it!

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Gumbo

Posted on November 7, 2016 by byesepp

Gumbo by Julie Dahlquist
Videography and Production by Joseph Dahlquist-Bauer

Julie Dahlquist a professor at Texas Christian University and St. Mary’s alumna shows us how to make Gumbo. She learned this recipe growing up in South Louisiana where cajun cooking was part of every family meal.

Ingredients 

* 1 Cup Flour
* 1 cup oil
* 1 gallon water
* 1 cup chopped onion
* 1/2 cup chopped bell pepper
* 1/4 cup chopped celery
* 1 pound sausage
*1/4 cup onion tops

Directions
Start by making your rue by cooking flour and oil at a low heat then add chopped vegetables and sausage. After cooking serve over hot rice. You can add salt, pepper, or tabasco sauce for seasoning.

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Cheesy Pepperoni Pizza Sticks

Posted on November 6, 2016 by dgonzalez84

Cheesy Pepperoni Pizza Sticks by Aleira Urbina
Videography and Production by Daniela Gonzalez

Aleira Urbina, a student at St. Mary’s University, prepares her grandmother’s specialty dish of Cheesy Pepperoni Pizza Sticks. Aleira considers cooking one of her passions and has been cooking for over 10 years. She will demonstrate viewers how she prepares her specialty dish, and will reveal her best cooking tip to prepare it.

Ingredients:

  • 2 sticks of butter
  • 1 pizza crust cylinder
  • 1 pack of pepperoni
  • 10 mozzarella sticks
  • 1 can of tomato sauce
  • 1/2 tsp. of garlic

Directions:

Before preparing the dish, preheat the oven at 375 degrees for 5 minutes. Melt the 2 sticks of butter in a microwave for 40 seconds, and once it is ready spread it until it completely covers the cooking pan. Open the pizza crust cylinder, spread the dough over the cooking pan, and cut it in 10 rectangles. Put 3 pepperonis on top of each rectangle, then place 1 mozzarella stick on top of the pepperonis. Roll the dough until the mozzarella sticks are completely covered.

Once the sticks are completely rolled, spread the melted butter over the sticks and sprinkle pinches of garlic over the sticks. Put the sticks in the oven and let them bake for 10 minutes. Once ready, take them out of the oven, and put tomato sauce over each stick. Finally, serve and enjoy!

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Smashed Cucumber

Posted on November 6, 2016 by chaolanwu

Smashed Cucumber by Xu Yelu
Videography and Production by Wu Chaolan

Xu Yelu is an exchange student from China. In the video, she shares her favorite Chinese food smashed cucumber and teaches us how to do it.

Ingredients

  • cucumbers
  • 1 teaspoon salt
  • 2 teaspoon soybean sauce
  • 3 teaspoon oil
  • green onion caraway

Directions
First, we have to clean the cucumber and then smashed the cucumbers with the knife. The chef puts the soybean sauce, the salt, the green onion caraway, and the hot oil together, and blends it. The final step is pouring the sauce into the cucumbers and shaking the cucumbers until all the sauce permeate into the cucumber.

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Chicken Cordon Bleu

Posted on November 6, 2016 by alexisisabelzepeda

Chicken Cordon Bleu by Anuar Duran
Videography and Production by Alexis Zepeda

Anuar Duran, Junior computer science major at St. Mary’s University, demonstrates how to cook his favorite dish, Chicken Cordon Bleu.  After learning from a friend how to prepare the dish, Anuar follows suit by teaching his friends how to cook the dish.

Ingredients:

  • 4 large chicken breasts
  • 1 container of Bread crumbs
  • 4 slices of Prosciutto
  • 1 package of shredded mozzarella cheese
  • 4 slices of muenster cheese
  • 2 tbsp garlic powder
  • 1 tbsp salt
  • 2 tbsp basil
  • 1 tbsp pepper
  • 1 tbsp season salt
  • water
  • 1/2 stick unsalted butter
  • 3 eggs

Directions:
Begin by preheating the oven to 150 degrees.  In a large bowl, combine water, garlic, salt, pepper, basil, season salt in a large bowl and brine the chicken for 15 minutes.  After 30 minutes, dip the chicken breasts into the flour, egg wash, and breadcrumbs in that order.
Once the chicken is breaded, stuff each breast with 1 slice of Muenster cheese, 1 handful of mozzarella, 1 slice of prosciutto and close with toothpicks.  Once the oven is preheated, place the chicken breasts onto a greased baking sheet and allow to bake for 30 to 35 minutes.

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Chili

Posted on November 4, 2016 by isabelsmediaproduction

Chili by Lucia Vera
Videography and Production by Isabel Vera 

Lucia Vera is an alumna of St. Mary’s University. She has been cooking for over 30 years and learned to cook from her mother. She has taken this knowledge to create her own recipe for the dish, chili. She is known for her chili and is often asked to make it at family gatherings. In this video she is demonstrating what you’ll need to make chili and how to make chili.

Recipe for Chili

Ingredients:

  • 2 lbs. ground beef
  • 1 (15 oz.) can of diced tomatoes
  • 1 (8 oz.) tomato sauce- optional
  • ½ small onion diced or sliced
  • 1 teaspoon of garlic powder
  • 1 teaspoon pepper
  • 1 tablespoon of flour
  • 1 tablespoon of salt
  • 1 tablespoon of chili powder
  • 1 lb. of pinto beans (raw or canned)
  • 1 (15 oz.) can of kidney beans
  • Large pan, small mixing bowl, whisk, tablespoon, teaspoon, large spoon/ladle, measuring cup/tea cup, knife, cutting board, smaller pot, serving bowl.

Recipe:

Start by preparing raw pinto beans in advance. Wash them thoroughly, place in pot, add 6 cups of water, 2 teaspoons of pepper, 2 teaspoons of salt, boil on medium heat for 2 hours. Add water as needed. If you do not want to make beans by hand, use canned pinto beans instead. Next cook raw beef thoroughly. Add 6 cups of water to beef, as it is still raw. Cook until beef is brown, drain the fat. Chop or slice an onion and add to cooked meat. Add salt, pepper, garlic powder, diced tomatoes and chili powder to chili. Let the chili simmer on medium heat for 30 minutes. In a small bowl, add flour and 1 cup of water.. Whisk flour and water until it is a liquid consistency. Mix in whisked flour to the chili. After mixing, let chili simmer for 5 minutes. Add the whole pot of either canned pinto beans or the pinto beans made in advance into chili. Add can of kidney beans. Mix them into chili and let simmer for 10 minutes. Mix all ingredients again and add salt, chili powder, pepper, and garlic powder as you go along until you get the desired taste and consistency. After you are satisfied with the end product, let stand for 10 minutes before serving. A great compliment to chili would be corn bread or any side dish you desire. Lastly, enjoy the chili.

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Almond Bread

Posted on November 3, 2016 by claudiajeanette

Almond Bread by Maximiliano Lerma
Videography and Production by Claudia Arredondo

Maximiliano Lerma, a sophomore at St.Mary’s University shares a part of his holiday tradition by showing us how to make almond bread. He demonstrates how to prepare the almond bread that he typically gives out between the Thanksgiving and Christmas holiday season.

Ingredients:

  • 6 eggs
  • 3 cups sugar
  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 cup milk
  • 1 cup vegetable oil
  • 1 tablespoon almond extract

Directions:

Preheat oven to 350 degrees. Beat the eggs and sugar for about 2 minutes. Add remaining ingredients and beat for 2 minutes Heavily grease 2 8×4.5 pans. Coat the greased pans with sugar. Evenly distribute the batter into the greased and sugared pans. If there is extra batter grease and sugar 1 8 mini loaf pan, then evenly pour the extra batter into 4 of the loafs. If you would like to add an extra crunch, take some fresh almonds, crush them, lightly dust with flour and then sprinkle the crushed almonds on top of the batter. Bake mini loafs for 20-23 minutes and the big loafs for 1 hour. Allow the bread to cool for 10 minutes then remove bread from pans.

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