Campus Cooking -  Campus cooking (163 views) Notify me whenever anyone posts in this discussion.Subscribe
From: Margie (ILovePhotos) Posted by hostFeb-14 7:24 PM 
To: All  (1 of 6) 

Fontina-Stuffed Pretzel Bread

Baked pretzel bread sandwiches stuffed with ham, fontina cheese, sautéed onions, roasted red peppers, fresh herbs. Recipe by Chef Govind Armstrong.
Recipe Ingredients:
1/2 cup julienned yellow onion
1 teaspoon olive oil
1/3 cup roasted red bell peppers, cut in 1/2-inch strips
2 teaspoons chopped fresh flat-leaf parsley
1/2 teaspoon chopped fresh thyme, or 1/4 teaspoon dried
2 cups shredded fontina cheese
1 cup diced smoked baked ham
Salt and ground black pepper, to taste
4 (6-inch) pretzel rolls
Cooking Directions:
1. Preheat the oven to 375°F (190°C).
2. In a small skillet, sauté the onion in oil until soft, 3 to 4 minutes.
3. In a medium bowl, toss the sautéed onions with the peppers, parsley, thyme, cheese, and ham. Season to taste with salt and pepper.
4. To hollow the pretzel rolls, cut off one end and set aside.
5. Using a thin-bladed knife, gently cut the center out of each bread, leaving 3/8-inch around the edge. Use a small spoon to scrape out the inside of the bread, and discard or save for another use.
6. Stuff one-fourth of the filling mixture into the pretzel breads by using the end of a wooden spoon to gently push the filling into the bread. Replace the cut-off end, and wrap each bread with foil, leaving the foil open on top.
7. Place the stuffed breads on a baking sheet. Bake 10 to 15 minutes, until the bread is crisp and the filling is warm. Slice and serve.
Makes 4 servings.



 Reply   Options 

From: Margie (ILovePhotos) Posted by hostFeb-14 7:25 PM 
To: All  (2 of 6) 
 3.2 in reply to 3.1 

Cherry Oatmeal Bake

Top individual servings of this baked cherry oatmeal with a dollop of vanilla yogurt.
Recipe Ingredients:
1/2 cup dried tart cherries
1/2 cup quick oats, uncooked
1/4 cup granulated sugar
1/8 teaspoon salt
2 cups skim milk
1 large egg or 1/4 cup egg substitute
1/2 teaspoon almond extract
Vanilla yogurt for accompaniment
Cooking Directions:
1. Combine cherries, oats, sugar and salt in a medium bowl. Stir in milk, egg and almond extract.
2. Spray four 10-ounce custard cups with nonstick cooking spray.
3. Divide mixture evenly between custard cups.
4. Place filled cups on baking sheet.
5. Bake in a preheated 350°F (175°C) oven 30 to 40 minutes, or until centers are still slightly soft.
6. Serve warm with a dollop of vanilla yogurt.
Makes 4 servings.




From: Margie (ILovePhotos) Posted by hostFeb-14 7:37 PM 
To: All  (3 of 6) 
 3.3 in reply to 3.1 

Pork Chop Casserole


4 Pork chops, thick cut
2 tbsp BBQ sauce
2 tbsp Butter or margarine
10½ oz Condensed cream of celery soup
1 minced Onion, finely chopped
1 tsp Salt
1/4 tsp Pepper
1½ tsp dried parsley flakes
1 8 oz shredded Cheddar Cheese


1.  Preheat oven to 375ºF.
2.  Brush pork chops with BBQ sauce. Brown in the 2 tablespoons butter in a large skillet.
3.  In a small bowl combine celery soup, onion, salt, pepper and parsley flakes.  Pour half the celery soup mixture in a 3-quart, casserole baking dish.
4.  Place pork chops on top and pour remaining sauce over pork chops.  Add Cheddar Cheese to top
5.  Bake, uncovered, in oven 35 minutes.  Pork should always be cooked to well-done.  Serve with noodles or mashed potatoes.




From: Margie (ILovePhotos) Posted by hostFeb-14 7:40 PM 
To: All  (4 of 6) 
 3.4 in reply to 3.1 

American Shepherd's Pie


  • 1 pound lean ground beef
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 (10.5 ounce) can condensed vegetable soup
  • 1/2 teaspoon dried thyme
  • 3 cups mashed cooked potatoes
  • 1 cup shredded Colby longhorn cheese


  1. Preheat oven to 350ºF (175 degrees C) and lightly grease a 2 quart baking dish.
  2. In a large skillet over medium-high heat, stir and cook ground beef, onion and celery until juices run clear.  Drain.  Pour mixture into baking dish with vegetable soup and thyme; stir well.  Spread mashed potatoes on top.
  3. Bake 20 minutes.  Sprinkle shredded cheese on top and bake 5 minutes more, or until cheese has melted.




From: Margie (ILovePhotos) Posted by hostFeb-14 7:41 PM 
To: All  (5 of 6) 
 3.5 in reply to 3.2 

Apple and Onion Dressing


  • 7 cups white bread cubes
  • 1 cup raisins
  • 3/4 cup butter
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 clove garlic, minced
  • 3 cups diced apple without peel
  • 1/4 cup chopped fresh parsley
  • 1½ teaspoons salt
  • 1/4 teaspoon paprika


  1. Preheat oven to 350ºF (175 degrees C).  Lightly butter a 2 quart casserole dish.
  2. Cover raisins with boiling water and let sit for 5 minutes.  Drain well then toss them with the bread cubes.
  3. In a skillet melt the butter and saute the onions, garlic, and celery for about 4 to 5 minutes.  Stir the sauteed onions into the bread cube mixture.  Add the diced apples, parsley, salt and paprika and stir carefully.  Place stuffing mix in the prepared dish or you can alternately place it in a large roaster with your favorite uncooked meat (pork chops, turkey, chicken, etc.).
  4. Bake the dressing for 30 to 40 minutes.  If you are baking the dressing with meat cook it until the meat is completely done all the way through.




From: Margie (ILovePhotos) Posted by hostFeb-14 7:41 PM 
To: All  (6 of 6) 
 3.6 in reply to 3.2 

Bacon Turnip Mash


  • 2 pounds orange turnip
  • 2 tablespoons butter
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 dash garlic powder
  • 1/2 pound bacon - cooked and crumbled
  • 2 tablespoons rendered bacon fat


  1. Peel and cube the turnip.  Cook in a saucepan in salted water until very tender.  Drain then mash with the butter or margarine, salt, pepper and garlic powder to taste.  Set aside.
  2. In a skillet fry the bacon until nice and crispy.  Remove from the skillet and crumble.  Reserve 2 tablespoons of the bacon grease.
  3. To the skillet with the 2 tablespoons of bacon grease add the mashed turnip and crumpled bacon.  Stir and heat to the desired temperature before serving.




First Discussion>>

Adjust text size:

Welcome, guest! Get more out of Delphi Forums by logging in.

New to Delphi Forums? You can log in with your Facebook, Twitter, or Google account or use the New Member Login option and log in with any email address.

Home | Help | Forums | Chat | Blogs | Privacy Policy | Terms of Service
© Delphi Forums LLC All rights reserved.