Recipes From Home 2006

Parents!

Thank you for your participation in our Fall 2006 Recipe from Home submission program. We received many wonderful recipes and, once again, spent some time preparing and taste testing those recipes that were unusual and a bit different from our menu offerings in our dining units across campus. We have chosen twelve new recipes!.

Dad's Famous Albanian Chicken Wings

Submitted by Tim & Ann Subashi
Student: Benjamin Subashi

Ingredients: measurements are approximate, since we just sprinkle each ingredient on the wings, you’ll see what I mean when you try it.

• One package of chicken wings (Perdue Wingettes work best – because they’re already split into both wing pieces ~20 wing pieces per package).
• Italian dressing: one 12 oz bottle
• lemon juice: two tablespoons
• Cajun seasoning: three tablespoons
• garlic powder:two tablespoons
• salt: one tablespoon
• pepper: two tablespoons
• paprika: two tablespoons

Preparation: pre-warm your oven to 375 degrees. Spread out the chicken wings side by side on a flat cookie tray (tray should have edges to keep the juices in). Gently squirt Italian dressing on top of the wings to get them wet. Lightly sprinkle lemon juice on top of that. Gently sprinkle Cajun seasoning onto the wings, followed by garlic powder, salt, pepper and paprika (the dry ingredients easily stick to the wings). Cook the wings in the oven for 60 minutes – the top of the wings will have a beautiful brown color – and your kitchen will smell heavenly! Take the tray of wings out of the oven and carefully flip the wings over with a spatula. If necessary, drain (pour off) any overly excessive juices from the tray (you don’t want the wings to get mushy). Now re-coat the wings by sprinkling on a little more Cajun seasoning, garlic powder, pepper and paprika. Place the tray back into the oven for another 20-30 minutes or so.

Some people like the wings more on the crispy side, some people like them a little less crispy, so you can adjust your cooking time accordingly. When they’re done to your preference, remove them from the oven and using a spatula, scoop them out into your favorite UConn serving bowl. The wings go great with any kind of dip (ranch is a good choice). We also serve them with baked potatoes on the side and sometimes corn on the cob. The wings can also easily be reheated for late night munching! Some serious home cooked comfort food! Enjoy.

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Baked Chicken Reuben

Submitted by Joanne LoRusso
Student: Kelley LoRusso

Ingredients:

• 4 split chicken breasts with bone (skinned)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 can (16 ounces sauerkraut, well drained)
• 1 cup shredded cheese ( swiss, cheddar, four cheese (I prefer the four cheese but tastes good with any of the above)
• 1 1/4 cups Thousand Island salad dressing

Preheat oven to 325 degrees. Place chicken in single layer in greased baking pan. Sprinkle with salt and pepper. Spoon sauerkraut over chicken. Then sprinkle with cheese.

Pour dressing evenly over the top. Cover pan with aluminum foil. Bake about 1 1/2 hours or until chicken is tender (I prefer the 1 1/2 hour the chicken just falls off the bone).

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Baked Couscous with Spinach

Submitted by Ann Purchase
Student: Liz Maltzman

Ingredients:

• 1 box couscous mixed with 2 cups of boiling water
• 1/4 tsp salt
• 3 cloves of garlic minced
• 1/4 cup of olive oil
• 1 1lb onion chopped
• 1 25 oz can chopped tomatoes
• 1 TBSP pesto (already prepared in a jar)
• 1 TBSP minced fresh Basil
• 1/2 cup pine nuts
• Pepper to taste
• 5 cups slightly packed baby spinach
• 1 cup grated muenster cheese

Preparation: Combine the couscous and water and set aside. Add the salt and fluff. Preheat the oven to 375 degrees. Heat olive ole in skillet, saute garlic and onion until tender. Add tomatoes and cook for 10 minutes. Stir tomato mixture into the couscous and mix in the pesto, basil, pine nuts spinach and pepper. Spread 1/2 of mixture into the 9X13 in pan and sprinkle with 1/2 of cheese. Put rest of mixture on top and finish with the rest of the cheese. Bake at 375 degrees in a 9X13 inch pan for 25 minutes or until bubbly.

Serves 6-8

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Chicken Jambalaya

Submitted by Susan Meehan
Student: Sean Meehan

Ingredients:

• 4 Tbsp margarine.
• 1 cup uncooked long grain rice
• 1 celery stalk (chopped)
• 1/2 of a red pepper (chopped)
• 1/2 cup of broccoli (chopped)
• 1 small onion (chopped)
• 2 cups cubed cooked chicken
• 1 can (14.5oz) diced tomatoes
• 1/2 cup medium or spicy salsa
• 1 can (14oz) chicken broth
• Dash of cayenne pepper
• 1/4 tsp. thyme

Preparation: Melt the margarine in a heavy 9 or 10 inch skillet over medium heat. Add the rice, celery, red pepper and onion and broccoli. Cook, uncovered, stirring occasionally, until the vegetables are just tender, about 10 minutes. Stir in chicken, tomatoes, chicken broth, cayenne pepper, salsa and simmer for 25 to 30 minutes. Stir occasionally until rice is tender.

Serves 6

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Chicken Breast Scampi

Submitted by Maryann Carra
Student: Nicholas Carra

Ingredients:

• 2-3 lbs. boneless chicken breasts
• 1/2 Tablespoon fresh dill
• 1/2 lb. butter or margarine
• (or 1/4 teaspoon dried)
• 5 cloves garlic, minced
• 1/2 Tablespoon oregano
• 2 whole scallions, minced
• 1/2 teaspoon salt
• 1 Tablespoon parsley , chopped
• 1/2 teaspoon pepper
• 1 1/2 lb.-2lbs thin spaghetti

Preparation: Cut raw, boneless chicken breasts into approximately 2oz. chunks (like huge shrimp) and place in a 9x13 inch baking dish. Melt butter in a saucepan over low heat; add remaining ingredients. Cook over low heat for 2 min. then pour the mixture over the chicken breast pieces. Bake in preheated 350-degree oven for 10 minutes, separate chicken pieces and cook for another 10 minutes until chicken is white on all sides. Place chicken under broiler to brown for 3 to 4 minutes. Serve over thin spaghetti.

Serves 6-8 Delicious!!!

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Husky Delight

Submitted by Mary Forzaglia
Student: Kristina Forzaglia

Ingredients:

• 2 pounds ground round
• 1 teaspoon garlic powder
• 2 teaspoon salt
• 2 teaspoon sugar
• 1 pint sour cream
• 1 (8 oz) cream cheese
• 1 large package medium egg noodles
• 5 scallions, chopped
• 4 (8oz) cans tomato sauce
• dash pepper
• parmesan cheese

Preparation: In skillet brown meat, drain grease. Add garlic powder, salt, sugar, tomato sauce and pepper. Mix together and cover, simmer 15 minutes. While beef is cooking, cook noodles according to package directions. In bowl combine cream cheese, sour cream and chopped scallions. Butter inside of a three quart casserole. In thin layers place noodles on bottom followed by meat sauce then cream cheese mixture, top with parmesan cheese. Repeat layers.

Bake 350 for 30 minutes or until it bubbles. Serves- 8-10 people

This recipe has been passed down by the name of "Husband's Delight", we have renamed it "Husky Delight." Hope you enjoy it as much as we do.

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Pumpkin Cookies With Penuche Frosting

Submitted by Anne Celeste
Student: Jennifer Celeste

Ingredients:

• 1 c butter (2 stks)
• 2 c flour
• 1/2 c light brown sugar
• 1 t soda
• 1/2 c sugar
• 1 t baking powder
• 1 c pumpkin
• 1 t cinnamon
• 1 egg
• 1/2 t salt
• 1 t vanilla
• 1 c chopped pecans or walnuts, optional

Preparation: Preheat oven to 350. Cream butter and sugars together; add pumpkin, egg and vanilla, mixing well. Add sifted dry ingredients, blend well; add nuts. Drop by teaspoon or #70 ice cream scoop on ungreased cookie sheet. Bake for 10 - 12 minutes. Cool. Frost with Penuche Frosting.

Yield: 6 1/2 dozen (1 1/2") cookies.

Penuche Frosting:

• 3 T butter
• 1/2 c brown sugar

Combine in sauce pan; bring to a boil. Cook & stir 1 min until slightly thickened. Cool 15 min.
Add & beat smooth: 1/4 cup milk
Add until spreading consistency: 2 cups powdered sugar
NOTE: Cookies do not spread when baking.

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Algerian Chicken

Submitted by Lise Howe
Student: Gabrielle Howe

Ingredients:

• 1 pkg Perdue Fit'n Easy Oven Stuffer Roaster Breast
• 1/4 cup lemon juice
• 2 tbsp olive oil
• 1 tbsp fennel seed, optional
• 4 garlic cloves, chopped
• 1 tsp ground ginger
• 1/2 tsp Cayenne
• Salt and pepper to taste
• 1/3 cup chopped fresh cilantro

Preparation: Pat chicken dry. Combine lemon juice, oil, fennel seed, garlic, ginger, Cayenne and salt and cracked pepper. Stir in cilantro. Pour over chicken, cover and marinate, refrigerated, for at least 30 minutes or overnight. Grill or broil chicken 30 to 40 minutes, turning often until browned and cooked through.

Serves 4

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Vegetarian Rice Balls

Submitted by Louise Maffeo
Student: Carla Maffeo

Ingredients:

• 2 cups cooked cold rice
• ½ cup grated parmesan cheese
• 16 tablespoons mozzarella cheese cut into small blocks or shredded (shredded mozzarella melts quicker inside the rice ball so cooks up faster instead of using blocks of cheese.)
• 1 cup unflavored Progresso breadcrumbs
• One egg

Yield: about 6-8 rice balls, serves 6-8. Very filling!

Preparation: Start with 2 cups cooked, cold (left-over is good!) white rice (or mixed with River rice to taste). Add one egg, ½ cup grated parmesan cheese and mix until sticky. If mixture is too wet, add unflavored Progresso bread crumbs (not more than 4 or 5 tablespoons) until sticky enough to form into balls, like snowballs. Form a ball in your hand about the size of a snowball. Pierce a hole with one finger and place in the center of the ball a small block of mozzarella cheese (about equal to 2 tablespoons). Close up the hole and roll the whole ball in more bread crumbs. Fry in vegetable oil until golden brown, crisp. Turn gently so the balls do not break. Serve piping hot. These can be served plain as a side dish or are delicious drizzled with marinara sauce of your own choosing. Enjoy!

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Potato Shell Taco Pie

Submitted by Tracie Cloutier
Student: Ian Cloutier

Ingredients:

• 1/4 cup margarine
• 2/3 cup milk
• 1 - 1 1/4-ounce package taco seasoning mix
• 2 1/2 cups instant mashed potato flakes
• 1 pound ground beef
• 1/2 cup chopped onion
• 1/2 cup bottled barbeque sauce
• 1 cup shredded lettuce
• 1 medium tomato, chopped
• 1 cup shredded cheddar cheese (4 oz)
• sour cream (optional)

Preparation: In medium sauce pan, melt margarine. Add milk and 2 tablespoons of taco seasoning mix. Remove from heat; stir in potato flakes.

Press mixture over bottom and up sides of an ungreased 10 inch pie plate.

In 10 inch skillet, cook beef and onion until brown and onion is tender. Drain off fat. Stir in remaining taco mix and barbeque sauce.

Cook and stir until bubbly. Turn into prepared crust.

Bake uncovered in 350 degree oven for 30 to 35 minutes. Let stand for 5 minutes. Top with lettuce, tomato and cheese. Cut into wedges. Serve with sour cream.

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Puerto Rican Rice and Beans

Submitted by Celia Pomerantz
Student: Sara Pomerantz

Ingredients:

• 4 cans red kidney beans (small cans)
• 2 chopped garlic gloves
• 1 finely chopped onion
• 4 T chopped olives (green olives stuffed with pimientos)
• 2 T capers
• 4T tomato sauce
• 2 packets of Sazon made by Goya (readily available in the international aisle of all supermakets. It comes in an orange box and inside are individual packets of spices. This is the essence of authentic Puerto Rican seasoning).

Preparation: Put on a CD of your favorite Latin musical artists (Tito Puente and Carlos Santana come to mind). Sauté onions and garlic in olive oil. When onions are translucent, add the rest of the ingredients. After emptying the cans of beans, fill each one with about 1/8 cup of water, stirring around to get all the flavor and beans. Then use the back of a spoon to blend some of the beans into the water to thicken up the beans.

Simmer on low heat, covered for about an hour. Taste. If too bland, add another package of Sazon Goya and turn up the music. Serve over white long-grained rice.

This dish freezes beautifully.

Serves 6.

Chubby Burritos

Submitted by Peggy Marino
Student: Emily Marino

Ingredients:

• 3-4 boneless, skinless chicken breasts, flattened
• ½ pkg. dry taco mix
• ½½ c oil, plus some for sautéing
• ½ c fresh squeezed lime juice
• 2-3 T olive oil
• 1 red pepper, cut into strips
• ½ c onion, diced
• 1 c frozen white or yellow corn (or sliced kernels from 2 ears cooked corn)
• 1 can black beans, drained
• 1 t. fresh parsley, snipped
• 1 c. grated Mexican medley cheese
• 1 pkg. large tortillas

Preparation: Mix together taco mix, oil and lime juice. Marinate chicken in mixture for 20-30 minutes. Grill until done and slice into strips.

In skillet, heat extra oil. Add pepper strips and onion. Saute 5 minutes. Add corn and black beans; cook 5 minutes more.

Spray large baking dish w/Pam. On tortilla, layer: cheese, chicken, corn mixture. Wrap and place seam side down in baking dish. Bake 10 minutes at 450 degrees. Served with salsa, sour cream and guacamole.