Three-Layered Lasagna

Posted on April 7, 2014 by emmasantoyo22

Three-Layered Lasagna by Christina Santoyo

Videography and Production by Emma Santoyo

Christina Santoyo, a junior English Communication Arts major, cooks a lasagna from a recipe given to her by her mother. Santoyo claims she has never had a lasagna as good as the one her mother makes.

Christina Santoyo prepares a lasagna from a recipe passed down from her mother. She discusses her love for cooking and sharing her food with loved ones.

 

Ingredients

• 1 box of Oven baked lasagna Pasta

• 4 links of Italin Sausage

• 16 oz ricotta cheese

• 36 oz Marinara sauce

• 16 oz shredded mozzarella cheese

• 1 egg

• 2 TBSP of herbes de Provence

Directions

First began to cook the italin sausage links in a small pan (drain oil), and be sure to cut the meat into smaller pieces while cooking. Next mix the ricotta cheese, egg, and herb de provence in a small dish. Once the meat is done you can begin layering the lasagna, start with sauce on the bottom of 9×11 baking pan, then add a layer of already oven baked noodles, add a layer of the ricotta mixture, then add a layer of meat, add more sauce, sprinkle mozzarella cheese, and repeat this layering two more times. Place in oven and bake for 45-60 minutes until the top layer of mozzarella is golden brown.

 

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Chocolate Chip Treasure Cookies

Posted on April 7, 2014 by bpardo1

Chocolate Chip Treasure Cookies by Breanne Pardo
Videography and Production by Bianca Pardo

Breanne Pardo, a junior English-Communications Arts major at St. Mary’s University,enjoys baking Chocolate Chip Treasure Cookies. She loves all the different flavors within the cookie. Pardo demonstrates how to make this flavorful cookie.

Ingredients

•1.5 cups finely crushed graham cracker crumbs

•1.5 cups of all-purpose flour
•2 teaspoons of Clabber Girl baking powder
•1 14 ounce can of Eagle Brand Sweetened condensed milk (not evaporated milk)
•.5 margarine, softened
•1 3.5 ounce can flaked coconut (1.5 cups)
•1 12 ounce package semi-sweet chocolate chips
•1 cup chopped Diamond walnuts

Directions

Heat the oven to 375 degrease. In a bowl, mix graham cracker crumbs, flower, and baking powder. In a mixer bowl, beat the sweetened condensed milk and margarine until it is smooth.

Then add the crumb mixture and mix well. Stir the coconut, chips, and walnuts. Drop the tablespoons of cookie dough onto lightly greased cookie sheets.

Next, bake the cookies 9 to 10 minutes or until lightly browned. Cool the cookies 2 to 3 minutes and remove from the cookie sheets. Store the cookies loosely covered at room temperature.

Filed under: Appetizers, Class Projects, Desserts, Recipes, Video Features | Tagged: , , , | 2 Comments »

Rosemary Chicken

Posted on April 7, 2014 by stonecoldlissa

Rosemary Chicken by Vanessa Benavides
Videography and Production by Analissa Cantu

 

St. Mary’s University alumna Vanessa Benavides, Spring 2013, shows us how to cook a simple, yet elegant dinner of Rosemary Chicken. She also tells us why Rosemary Chicken is a convenient dish that can impress anyone, and why she loves to cook so much.

 

Rosemary Chicken – Serves 2 – 3 

  • 1 lb. of Chicken Breast
  • 5 Small Red Potatoes
  • 1 tsp. of Salt
  • 1 tsp. of Minced Garlic
  • 1 tsp. of Rubbed Sage
  • 1/4 tsp. of Coarse Ground Black Pepper
  • 2 tbsp. of Olive Oil

Directions:

First, defrost the chicken breast in a sink and wash all red potatoes. Preheat the oven to 425 degrees. Mix all of the powders together in a large bowl, then mix in the olive oil in the bowl. Then, slice the red potatoes in either chunks or slices, whichever you prefer.

Set the potatoes aside, and dip the defrosted chicken breasts in the bowl of spices and olive oil, make sure they are covered with all of the spices, then place them in a lined pan. After all of the chicken breasts are placed in pan, dip the potatoes in the bowl of spices and olive oil and place them around the chicken in the lined pan. With the oven preheated at 425 degrees, let the chicken and potatoes cook for 20 – 25 minutes.

While they are cooking, occasionally turn the potatoes around so that they do not burn. Then, voila! Take the chicken and potatoes out, let them cool, and serve. Make sure to check the chicken to see if it is cooked fully. If it looks like there is some red when you cut the chicken, make sure it’s not the spices bleeding into the chicken.

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Vegan Four-Alarm Chili

Posted on April 7, 2014 by marissamarieblog

Vegan Four-Alarm Chili by Alexandria Rodriguez
Videography and Production by Marissa Rodriguez

Alexandria Rodriguez, a junior business marketing major at St. Mary’s University, is a vegetarian who knows how to make delicious and appetizing meals. She has a deep appreciation for every ingredient that goes into making a dish. Rodriguez proves that vegan dishes are not bland because her favorite dish, vegan four-alarm chili, is packed with flavors and spices that would make any meat-eater question their carnivorous ways!

Ingredients

  • 2 tablespoon olive oil
  • 2 tablespoon onion powder
  • 1 clove garlic
  • 2 canned tomatoes
  • 4 tablespoon chili powder
  • 1/2 teaspoon cayenne powder
  • 1 tablespoon cumin powder
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1 cup water
  • 3 canned beans (garbanzo, pinto and black-eye peas)

Directions

In a large pot,  sauté the garlic in olive oil for about 3 to 5 minutes.
Add the tomatoes, chili powder, cayenne powder, cumin powder, red pepper flakes, salt, and water.

Bring to a slow simmer, and allow to cook for 30 minutes, stirring occasionally.
Add the beans and simmer for at least another 30 minutes.

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Chicken Salad

Posted on April 10, 2013 by snavarro1

Chicken Salad by Nicole Mitchell
Videography and Production by Steven Navarro

Nicole Mitchell, a senior sociology major, gives some pointers on how to make a savory chicken salad. She also tells how she first became interested in cooking at a young age.

Ingredients

  • 4 cups diced, cooked chicken
  • 1 stalk celery, cut into 1/4-inch dice
  • 1 carrot stick, cut into 1/4-inch dice
  • 1/4cup walnuts, roughly chopped
  • 1/2 cup grapes, cut in half
  • 1 cup mayonnaise
  • 1/2 tablespoon of mustard
  • Freshly ground black pepper

Directions

In a mixing bowl, toss together the chicken, celery, carrots, walnuts and grapes. Set aside. In a small bowl, whisk together the mayonnaise, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Chicken Salad

Chicken Salad

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Enchiladas

Posted on April 10, 2013 by Alex

Family Favorite Enchiladas by Janet Frias
Videography and Production by Alex Diaz

Janet Frias, a junior English-communication arts major, shares a taste of home by preparing a family favorite recipe for enchiladas. While she was growing up, her family always served this dish for special occasions.

Ingredients

  • Corn Tortillas
  • 1 Block of Monterey Jack Cheese
  • 1 Can of Wolf Chili
  • Olive Oil

Directions

Preheat oven to 350°F. Set the stove to medium, to heat up oil. In a bowl, grate the monterey jack cheese, save for later. Pour the chili in a separate bowl, also set aside for later. In the hot oil, dip each tortillas for about 5 seconds. Set these aside on a plate. Line the pan with foil. In each tortilla place chili, then top with cheese. Roll up the tortillas that have the mixture and place them in the pan. Once they are all laying in the pan, add more chili over the tortillas. Continue to add cheese over the chili to your taste. Bake in the preheated oven for 10-15 minutes. Recipe makes about 6 servings.

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Spaghetti and Meatballs

Posted on April 10, 2013 by brpard228

Spaghetti and Meatballs by Bianca Pardo
Videography and Production by Breanne Pardo

Bianca Pardo, an English Communication Arts major, talks about when she first began to cook while she makes spaghetti and meatballs.

Ingredients

• A serving of spaghetti noodles
• 1 jar of spaghetti sauce
• 1 lb. ground beef
• 1 egg
• 2 Tbsp. water
• 1/2 cup oatmeal
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/2 pack of cream cheese

Directions

Begin making the Spaghetti and Meatballs by adding the pound of ground beef, egg, oatmeal, salt, pepper and water to a bowl. Then mix all these ingredients together. Next, role the ingredients into medium sized balls. Put them into a pot and cook till well done. It will probably take about 25-30 minutes until meatballs are well done. Then add water to a pot and add in the spaghetti noodles. Cook noodles until they soften. Next, warm up the spaghetti sauce in a saucepan and add the cream cheese.

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Spaghetti with Tomato Sauce

Posted on April 10, 2013 by bsoto92

Spaghetti with Tomato Sauce by Koryn Wade
Videography and Production by Bianca Soto

Koryn Wade, a junior english major, shows off her passion for cooking by preparing a delightful dish from a recipe that has traditionally been passed down her family for years. Spaghetti with tomato sauce is one  of her favorite meals to eat and make and can be easily prepared by anyone within a short matter of time. This delicious and easy to make dish will surely suffice the hunger buds of any person at any age.

Ingredients 

  • 4 oz can of Chopped Tomatoes
  • 4 oz can of Tomato Sauce
  • 2 oz can of Tomato Paste
  • 1 Tbsp of Garlic Salt
  • 1 Tbsp of Sea Salt
  • 2 Tbsp of Black Pepper
  • 2 Tbsp of Basil
  • 2 Tbsp of Oregano
  • 1 Tsp of Minced Dried Onions
  • 1 Tsp of Minced Dried Garlic
  • Angel hair pasta

Directions

Begin with a medium sized deep skillet and place it on the stove at medium heat. Open and pour in all three types of can tomatoes. Do not forget to wash out the rest of the paste into the skillet, just fill the can up with water, stir it around to get the rest of the paste and pour it into the skillet. It’ll take about 5 minutes to warm up the unseasoned sauce, while this is happening take a medium pot and fill it half way with water and sprinkle a dash of salt into the water, which will help it boil faster. Once the water is boiling, snap the angel hair in half and gently place it into the boiling water. Turn down the heat of the boiling water and let it cook for about 10 minutes, or until it is fully cooked. Then add all the seasonings to the tomato sauce, cover, and let it simmer until the pasta is ready. Finally, drain the pasta (add butter if desired), and then pour on the sauce and you’re ready to eat.

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Pasta de Banner

Posted on April 10, 2013 by ztn3

Pasta de Banner by Matt Banner
Videography and Production by Zachary Nicholson

 

Matt Banner, a freshman finance major, cooks up an original dish on the fly. Raised in a household of Italian chefs, Banner shows the techniques he learned growing up in the kitchen. Pasta de Banner is a simple, yet interesting mix of vegetables and pasta that is sure to please your taste-buds!

 

Ingredients

  •  1 cup of mushrooms
  •  1 cup of onions
  •  2 cloves
  •  1 pound of ground meat
  •  ½ cup of okra
  •  ½ teaspoon of salt
  •  ½ teaspoon of pepper
  •  1 serving size of noodles
  •  ½ cup Spaghetti Sauce

Directions

 

Begin by washing all of the vegetables thoroughly. Then dice the onions into small pieces. Once the onions are diced, cut the cloves into very small pieces. Also dice the okra into small chunks.

Next, place all the diced vegetables into a pan. Cook in the pan until the onions begin to caramelize or turn light brown.

After the vegetables are cooked place ground meat into pan and cook until meat is dark brown (or desired meat preference.)

Once the meat is cooked, place the vegetables and the meat in the same pan. Stir the vegetables and the meat together.

Next, bring water to a boil. Add pasta noodles once water is boiling. Cook pasta in boiling water for approximately 10-12 minutes.

Once the pasta is cooked and ready, add it to the stir-fry of vegetables and meat.

Stir the noodles and stir-fry as desired. Add Spaghetti sauce and stir.

That is it! Enjoy eating your Pasta de Banner!

Pasta de Banner completed!

Pasta de Banner completed!

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Cheese Enchiladas

Posted on April 10, 2013 by richardz22

Cheese Enchiladas by David Tovar
Videography and Production by Richard Zepeda

David Tovar, a senior in Speech, creates one of his favorite foods; cheese enchiladas. Cooking since he was in high school, Tovar learned to create different foods, and developed his skills over time. Enchiladas became one of his favorite foods,  and is a recipe that has been in Tovar’s family for years. Today he continues to make enchiladas and other dishes such as tacos and hamburgers.

Ingredients

  • 1 pkg. McCormick Sauce Mix
  •  1 ½ Cups of Water
  •  1 Can (8 oz.) tomato sauce
  •  8 corn or flour tortillas
  •  1 cup shredded cheddar cheese
  •  1 tbs. of olive oil (optional)

Directions

Stir sauce mix, water and tomato sauce in medium saucepan. Bring to boil. Reduce heat and simmer 5 minutes or until thickened, stirring occasionally. Dip tortillas into olive oil after oil has boiled. Leave for few seconds, flip. Take out. Spread sauce to coat upon tortillas. Add cheese. Roll tortillas tightly. Place seam-side down in greased 11×7 inch baking dish. Pour remaining sauce over enchiladas. Sprinkle with cheese. Bake in preheated 350 F oven 15 minutes or until sauce is bubbly and cheese is melted.

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