Banana Chocolate Chip Cookies

Posted on November 12, 2019 by Alice Thane

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!

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Flan De Queso

Posted on August 1, 2017 by hbasaldu

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Flan de Queso
Story and photos by Holly Basaldu

Johanna Magee, a child of both Mexico and New York, shares with us her favorite dishes, some imprinted cooking experiences and an insight into why cooking is a part of her identity. A sophomore international relations and political science double-major at St. Mary’s University, Magee embraces cooking as a way to feel at home.

Studying far from home, Magee explains her aunt’s friend, an alumnus of St. Mary’s, recommended her to the university’s English program to assist her in bridging the gap between English and Spanish.

She also loves the home environment that St. Mary’s provides. Geography plays into another big part being close to Mexico—she’s never too far from her Mother.

“My mom’s food led me into the kitchen…I wouldn’t like the way she cooked something so I would end up going into the kitchen to see if I could redo it my own way,” she says.

My mother “is my inspiration. She is why I started into the kitchen in the first place,” Magee explains.

Influenced by the Italian family environment, Magee’s favorite type of dishes are pasta-dependent, which include lasagna and Penne de Vodka—a penne pasta with a tomato vodka sauce that has a creamy, rich taste.

Cooking helps her distress and results in having a delicious treat in the end. Enjoying time in the kitchen, she shows how to make Flan.

“This is the dish my mom taught me when I was young, and this is my favorite dessert,” she says.

 

Tools

Aluminum Foil

Baking Pan 9″x9″

Blender

Can Opener

Knife

Measuring Cups (½ cup)

Oven Mitten

Wisk

Ingredients

Condensed Milk- 1 Can (14oz)

Cream Cheese- 1 Bar (4oz)

Eggs- 4 (large)

Evaporated Milk- 1 Can (12oz)

Extra Virgin Olive Oil- 2tsp or Non-stick cooking spray

Milk- ½ Cup

Sugar- ½ Cup

Instructions
Pre-heat oven to 350°F .Drizzle EVOO (Extra Virgin Olive Oil) or spray with non-stick cooking spray and Sugar on the bottom of the Baking Pan. Heat the pan over the stove top on medium (this makes a sugary glaze on top) or put into oven for 3-5 minutes (till golden brown). Combine the rest of the ingredients into the blender and blend on high till you get a thick consistency. Pour the mixture into the pan over the sugary glaze. Cover the pan with Aluminum Foil. Bake at 350°F for 35m-45m, till golden brown (it will puff up and rise during the baking). Let cool at room temperature for 35m. Carefully in a knife along the edges, then flip the Pan onto a serving plate.

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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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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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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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Mexican Rice

Posted on November 2, 2016 by handintheboxinc

Mexican Rice by Susan Adcock
Videography and Production by Steal Adcock

Susan Adcock, mother to Steal Adcock who attends St. Mary’s University, makes her Mexican Rice with special spices and the high-quality Jasmine Rice. An experienced cook since the age of 8, Adcock demonstrates how to cook this style of Mexican Rice while giving necessary advice on adding different ingredients.

Ingredients:

  • 2 tablespoons of oil
  • 1 medium chopped onion
  • 1 cup of jasmine rice
  • 2 tablespoons of chili powder
  • 1 teaspoon of garlic
  • 1 teaspoon of paprika
  • 1/2 teaspoon of cumin
  • 1/4 teaspoon of cayenne
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 2 cups of water

Directions:

In a medium skillet, heat up two tablespoons of oil. Chop up a medium sized onion into small square pieces and add this to the skillet and cook till the onion slices are tender. Add one cup of jasmine rice and two tablespoons of chili powder, one teaspoon of garlic, paprika, 1/2 teaspoon cumin, and 1/4 of cayenne, salt, and pepper to add flavor. Stir well and add two cups of water.

Bring to a boil, cover the skillet with a tight lid, and cut the burner down to a simmer. Simmer the rice for ten minutes and serve warm.

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Vegetarian Tortilla Soup

Posted on April 8, 2015 by agarcia188

Vegetarian Tortilla Soup by Shalimar Dominguez
Videography and Production by Alondra Garcia

Shalimar Dominguez, a senior, psychology major makes her mom’s special and unique vegetarian tortilla soup. When Dominguez was a sophomore, she was a vegetarian and her brother was vegan. Since both of them still wanted to eat their homemade recipe, Mrs. Dominguez created her own version of a vegetarian tortilla soup.

Ingredients: 

•1/2 gallon of water
•2 cans of tomate sauces
•2 cans of whole tomatoes
•2 cans of drained corn
•teaspoon of cumin
•teaspoon of garlic
As wanted:
•cilantro
•queso fresco
•pre-made rice
•chopped green onions
•tortilla chips

Directions

Start by heating a 1/2 gallon of water in a large pot. Pour the two cans of tomato sauce, two cans of whole tomatoes and two cans of corn into the pot and heat it to a boil. Once at a boil lower heat to let it simmer. Add cumin and garlic spices along with fresh cilantro to the pot. In a serving bowl add a mound of queso fresco, rice, chopped green onion, avocado and tortilla chips as wanted.

Serve and enjoy!

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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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