Cooking Competition

I'm entered in a charity cooking competition with a couple other teachers from school. We're excited to be competing on April 15 against 3 other teams. We were hand selected and asked to compete so its pretty cool. Here are two of the recipes we're choosing from:

Bruschetta

Ingredients:
1 French baguette, cut into 1/2 inch thick circles
•8 plum tomatoes, diced
•1 cup chopped fresh basil
•1/2 red onion, minced
•freshly ground black pepper
•3 cloves garlic
•1 small container of feta cheese
•1 cup of shredded parmesan cheese

Directions:
1. Preheat oven to 400 degrees F (200 degrees C).

2. Combine tomato, basil, feta cheese and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.

3. Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.

4. Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice.

5. Sprinkle each slice with parmesan cheese and reheat for 2-3 minutes.

Artichoke Dip


Ingredients:
•1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
•1 (14 ounce) can artichoke hearts, drained and chopped
•3 cloves garlic, minced
•1/2 cup mayonnaise
•2 (8 ounce) packages cream cheese, softened
•2 tablespoons lemon juice
•1 cup grated Parmesan cheese
Optional: diced Roma tomatoes, chopped fresh basil, shredded parmesan cheese

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 7x11 inch baking dish.

2. In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish.

3. Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.

Optional: Spread individual portions of dip on toasted slices of baguette. Top each slice with diced Roma tomatoes, basil and shredded parmesan cheese. Place in oven for an additional 2-3 minutes.

Super Bowl Special: Creamy Artichoke Dip

In a food processor, whirl together until blended and artichokes break into small pieces:



1/2 lb. cream cheese2 oz. thawed frozen artichoke hearts1/3 cup freshly grated parmesan cheese1 tbsp. chopped flat-leaf parsley2 tsp. fresh lemon juice1/2 tsp. each salt and freshly ground black pepper1/4 tsp. finely shredded fresh lemon zest1 small finely chopped garlic cloveMakes: 1½ cups 

Time: 15 minutes

http://www.sunset.com/food-wine/entertaining/quick-easy-appetizer-recipes-00400000059475/page8.html

Super Bowl Special: Sausage Mushroom Caps

Rinse 24 medium-size button or cremini mushrooms (about 1 lb. total). Trim stems; save for another use.

Mix 1/3 lb. seasoned bulkpork sausage with 3 tbsp. seasoned dried bread crumbs. Mound sausage mixture in mushrooms, then set, filled side up, in a rimmed 10- by 15-in. baking pan.

Broil 6 to 7 in. from heat until sausage is well browned, about 5 minutes. Lift mushrooms onto a platter, brush with extra-virgin olive oil, and top each with a leaf of flat-leaf parsley.

Makes: 24 

Time: 20 minutes

http://www.sunset.com/food-wine/entertaining/quick-easy-appetizer-recipes-00400000059475/page2.html

Super Bowl Special: Pigs in a Blanket

1 tablespoon(s) olive oil
1 large onion, thinly sliced crosswise
2 pound(s) (about 60) mini hot dogs (we use turkey dogs)
Cheddar cheese (optional), cut into small pieces
1 large egg
All-purpose flour, for work surface
1 box(es) (17 1/2-ounce) frozen puff pastry, thawed
Poppy, sesame, or mustard seeds, optional
Mustard, for serving
Ketchup, for serving


Directions

1.Prepare caramelized onions for filling (optional): In a medium skillet over medium heat, heat olive oil. Add onions and cook, stirring occasionally, adding a little bit of water as necessary if onions begin to stick, until deep golden brown, about 30 minutes. Set aside to cool.

2.Cut hot dogs lengthwise 3/4 of the way through. Insert a piece of cheese or 1/2 teaspoon caramelized onions into each hot dog, if using; set aside. If not using cheese or onions, poke hot dogs several times with the tip of a knife.

3.On a lightly floured work surface, working with one sheet of puff pastry at a time, roll into a 14-by-11-inch rectangle. Cut lengthwise into seven 1 1/2-inch wide strips. Cut each strip crosswise into 4 rectangles, each about 3 1/2 inches long.

4.In a small bowl, beat together egg and 1 tablespoon water; set aside. Line baking sheets with parchment paper or a nonstick baking mat; set aside. Place a hot dog on the narrow end of one piece of pastry. Roll to enclose, brushing with some of the beaten egg to adhere; transfer to prepared baking sheet. Repeat process with remaining hot dogs and pastry. Brush the tops of puff pastry with egg and sprinkle with seeds, if using. Transfer to refrigerator and let chill for 15 minutes.

5.Preheat oven to 450 degrees.

6.Transfer baking sheets to oven and bake until puffed and golden, about 20 minutes. Let cool briefly before serving with mustard and ketchup.

http://www.delish.com/recipefinder/pigs-in-a-blanket-recipe

Super Bowl Special: Seven-Layer Bean Dip

Ingredients:
4 tablespoon(s) safflower oil
1 cup(s) plus 2 tablespoons chopped onion (from 1 medium onion)
4 clove(s) garlic, minced
2 can(s) (15 1/2 ounces each) pinto beans, drained, liquid reserved
2 medium tomatoes, finely chopped
1/2 teaspoon(s) coarse salt
2 ripe avocados, halved, pitted, and peeled
1 to 2 pickled jalapeno chiles, minced
1 cup(s) plus 2 tablespoons sour cream
2 tablespoon(s) fresh lemon juice
3 ounce(s) cheddar cheese, grated (1 cup)
6 scallions, thinly sliced
6 ounce(s) pitted black olives, chopped
1 to 2 bags tortilla chips, for serving


Directions

1.Heat oil in a large pan. Add 1 cup onion and the garlic, and cook over low heat until translucent, about 2 minutes. Stir in beans, and cook for 3 minutes. Roughly mash with the back of a spoon, adding reserved liquid as needed to attain desired consistency.

2.Mix tomatoes with remaining 2 tablespoons onion and the salt. Mash avocados with jalapenos, 2 tablespoons sour cream, and the lemon juice.

3.Spread 1/2 inch mashed beans into bottom of each jar. Top with 2 tablespoons cheddar, 1 tablespoon scallions, cup tomato mixture, 3 tablespoons avocado mixture, 2 tablespoons sour cream, then 2 1/2 tablespoons olives. (Alternatively, layer all ingredients in a large bowl.) Serve with chips.

http://www.delish.com/recipefinder/seven-layer-bean-dip-recipe

Fiesta Chili Dip with Ground Turkey and Corn

Ingredients
1 tablespoon vegetable oil
1 pound ground turkey
1⁄2 teaspoon salt
2 teaspoons chili powder
1 teaspoon ground cumin
1 can (15 ounces) vegetarian chili with beans
1 can (11 ounces) corn kernels, well drained
1⁄2 cup thinly sliced scallions
1⁄2 cup chunky tomato salsa
1 cup (4 ounces) shredded Mexican cheese blend

Preparation
1. In a large skillet, heat the oil over medium-high heat. Add the ground turkey and season with the salt. Cook, breaking the meat into small pieces as you stir, until no trace of pink remains, 5 to 7 minutes.

2. Stir in the chili powder and cumin. Add the chili, corn, scallions, and salsa. Cook, stirring occasionally, for 3 minutes. Scrape the mixture into a shallow 11⁄2-quart baking dish. Sprinkle the cheese evenly over the top. (If made in advance, cover with plastic wrap and refrigerate for up to 24 hours.)

3. Preheat the oven to 350°F. Bake, uncovered, for 20 to 25 minutes, until the cheese is melted and the turkey mixture is bubbly hot. Serve warm.

Chicken Mole Tostadas

1 cup(s) reduced-sodium chicken broth
1/3 cup(s) pipiân (pumpkin seed sauce) or mole sauce from Doña Maria Mexican Condiment (8.25-oz jar)
3 cup(s) cooked, shredded chicken
1/2 cup(s) (plus whole leaves for garnish) chopped cilantro
1/4 cup(s) minced red onion
3 tablespoon(s) lime juice
48 restaurant-style tortilla chips

Directions
Whisk broth and pipiân in a small saucepan until blended; heat over medium heat until mixture is hot. Remove from heat.

Place chicken in a large bowl and toss with pipiân, cilantro, onion, and lime juice.
Arrange tortilla chips on a platter. Top each chip with 1 tablespoon of the chicken mole and 1/4 teaspoon Avocado Cream. Garnish with a cilantro leaf.

Avocado Cream: Scoop the flesh of 1 ripe Hass avocado into a small bowl and mash until smooth. Stir in 1 tablespoon each mayonnaise and fresh lime juice, and 1/4 teaspoon each salt and pepper.

http://www.delish.com/recipefinder/chicken-mole-tostadas-rbk1207

Green Tomato Salsa

Ingredients:
8 ounce(s) green tomatoes, chopped
8 ounce(s) ripe red tomatoes, chopped
1 cup(s) fresh corn kernels
1/4 cup(s) snipped fresh chives
2 tablespoon(s) fresh lemon juice
1/2 teaspoon(s) salt
1/8 teaspoon(s) coarsely ground black pepper

Directions
In medium bowl, gently stir tomatoes with corn, chives, lemon juice, salt, and pepper. Cover and refrigerate at least 1 hour to blend flavors, or up to 8 hours. Drain before serving if chilled longer than 1 hour.

http://www.delish.com/recipefinder/green-tomato-salsa

EatingWell Deviled Eggs

Ingredients:
12 large hard-boiled eggs (see Tips & Techniques), peeled
1/3 cup(s) nonfat cottage cheese
1/4 cup(s) low-fat mayonnaise
3 tablespoon(s) minced fresh chives or scallion greens
1 tablespoon(s) sweet pickle relish
2 teaspoon(s) yellow mustard
1/8 teaspoon(s) salt
Paprika for garnish

Directions
Halve eggs lengthwise with a sharp knife. Gently remove the yolks. Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves). Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard, and salt; process until smooth.

Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.

http://www.delish.com/recipefinder/eatingwell-deviled-eggs-recipe-6847

Pesto Crostini

Prep Time: 20 min
Total Time: 20 min
Makes: 16 servings, 2 slices each

What You Need!
3 cups fresh basil leaves, washed, dried
1/3 cup KRAFT Classic Italian Vinaigrette Dressing
1/3 cup KRAFT Grated Parmesan Cheese
32 baguette slices (1/4-inch thick), toasted
1 container (8 oz.) PHILADELPHIA Cream Cheese Spread
1/4 cup KRAFT Grated Parmesan Cheese

Make It!
PLACE basil leaves, dressing and 1/3 cup Parmesan cheese in food processor or blender container; cover. Process until well blended.

SPREAD baguette slices evenly with cream cheese spread, then with pesto mixture.

SPRINKLE evenly with 1/4 cup Parmesan cheese.

http://www.kraftfoods.com/kf/recipes/pesto-crostini-65089.aspx

Baked Crab Rangoon

Prep Time: 20 min
Total Time: 40 min
Makes: 12 servings

What You Need!
1 can (6 oz.) white crabmeat, drained, flaked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, softened
2 green onions, thinly sliced
1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
12 won ton wrappers

Make It!
HEAT oven to 350°F. Mix first 4 ingredients.

SPRAY 12 muffin cups with cooking spray. Line each with won ton wrapper, extending edges of wrappers over sides of cups. Fill with crab mixture.

BAKE 18 to 20 min. or until won tons are golden brown and filling is heated through.

http://www.kraftfoods.com/kf/recipes/baked-crab-rangoon-95157.aspx

Spinach Stuffed Mushrooms

Prep Time: 15 min
Total Time: 35 min
Makes: Makes 40 servings.

What You Need!
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups hot water
40 fresh mushrooms (about 2 lb.)
2 Tbsp. butter
2 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 cup KRAFT Grated Parmesan Cheese

Make It!
HEAT oven to 400ºF.

MIX stuffing mix and water in large bowl; set aside. Remove stems from mushrooms; chop stems. Melt butter in skillet on medium heat. Add chopped stems and garlic; cook and stir until tender. Add to prepared stuffing with spinach and cheeses; mix well.

SPOON into mushroom caps. Place, filled-sides up, in shallow pan.

BAKE 20 min. or until mushrooms are tender and filling is heated through.

http://www.kraftfoods.com/kf/recipes/spinach-stuffed-mushrooms-75374.aspx

Layered Black Bean Dip

Prep Time: 5 min
Total Time: 5 min
Makes: 32 servings, 2 Tbsp. each

What You Need!
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup canned black beans, drained, rinsed
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, drained
1 cup KRAFT Mexican Style Shredded Cheese

Make It!
SPREAD cream cheese onto bottom of shallow dish.

LAYER with beans and tomatoes; top with cheese.

SERVE with tortilla chips.

http://www.kraftfoods.com/kf/cookingschool/videos/videoplayer.aspx?vid=1086

Appetizer Pizza Breaksticks

Prep Time: 10 min

Total Time: 32 min

Makes: 16 servings, two sticks each

What You Need

1 pkg. (1 lb. 7 oz.) DI GIORNO Pizza, Thin Crispy Crust Four Cheese

2 Tbsp. olive oil

1/3 cup KRAFT Grated Parmesan Cheese, divided

1/4 tsp. ground red pepper (cayenne)

Make It
PREHEAT oven to 400ºF. Brush edges of pizza crust lightly with oil. Drizzle remaining oil evenly over pizza.

MIX 3 Tbsp. of the Parmesan cheese and the pepper; sprinkle evenly over pizza. Place pizza directly on center oven rack.

BAKE 20 to 22 min. or until edges are golden brown. Sprinkle with remaining Parmesan cheese. Cut pizza into quarters; cut each quarter into eight thin sticks. Serve as dippers with TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, if desired.

http://www.kraftfoods.com/kf/recipes/appetizer-pizza-breadsticks-106261.aspx

Shrimp with Asian Barbecue Sauce

Ingredients:

Romaine lettuce leaves

1 1/4 pound(s) large shrimp, shelled and deveined with tail part of shell left on if you like

4 (10- to 12-inch ) skewers

1/3 cup(s) hoisin sauce
3 tablespoon(s) ketchup
1 1/2 teaspoon(s) grated peeled fresh ginger
1/4 teaspoon(s) Chinese five-spice powder
2 tablespoon(s) rice vinegar
2 tablespoon(s) water

Directions
Lightly grease grill rack. Prepare outdoor grill for direct grilling over medium heat.

Arrange romaine on platter and set aside. Thread shrimp on skewers.

In small bowl, stir hoisin sauce, ketchup, ginger, five-spice powder, and 1 tablespoon vinegar to make Asian barbecue sauce. Remove 1/4 cup barbecue sauce to ramekin; stir in water and remaining 1 tablespoon vinegar and reserve to use as dipping sauce.

Brush shrimp with some barbecue sauce from bowl. Place shrimp on hot grill rack and cook 2 minutes. Brush with some sauce; turn and brush with remaining sauce and grill 1 to 2 minutes longer or until shrimp turn opaque throughout. Serve shrimp on skewers over romaine with reserved dipping sauce.

http://www.delish.com/recipefinder/shrimp-asian-barbecue-sauce

Whole Wheat Sandwich Bread

Ingredients:
2 1/4 teaspoon(s) granulated yeast
1 1/2 cup(s) warm water
1 tablespoon(s) organic buckwheat honey
4 tablespoon(s) olive oil
2 tablespoon(s) organic orange juice
2 1/2 cup(s) organic whole wheat flour
1 teaspoon(s) kosher salt
1 tablespoon(s) freshly ground flax meal
1 tablespoon(s) organic sweet butter, melted



Directions

Place the yeast, warm water, and honey in the bowl of a mixer. Stir together and let sit until foamy, about 10 minutes.

To the yeast mixture, add the olive oil and orange juice, and combine using the paddle attachment. Add the dry ingredients and mix until all the flour is absorbed.

Switch to the dough hook and knead for 4 minutes on medium speed until the dough is very stiff, silky, and dry.

First Rise: Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise until doubled in volume, about 1 1/2 hours.

Second Rise: Flatten out the dough on a lightly floured surface to break up air bubbles. Roll out the dough with a rolling pin to a 12- by 24-inch rectangle. Fold it in thirds, like a business envelope. Repeat this process one more time. Then flatten the dough and place in a buttered 9 1/4-inch by 5 1/4-inch by 2 3/4-inch baking pan and brush the surface with melted butter.

Let rise until 1 inch short of the top of the pan, about 1 1/2 hours. Bake for 1 hour. Carefully unmold onto a rack and cool completely.

http://www.delish.com/recipefinder/whole-wheat-bread-recipe?click=recipe_sr

Easy Cheesy Beer Bread

Ingredients:
1 bottle(s) (12 oz. ) beer
3 tablespoon(s) sugar
3 cup(s) flour
3 teaspoon(s) baking powder
1 cup(s) shredded cheddar cheese
3 tablespoon(s) melted butter


Directions

Preheat oven to 375 degrees.

Mix first 5 ingredients until soft dough forms. Mixture will be lumpy.

Place dough into a oiled loaf pan. Pour melted butter on top. Bake 45-55 minutes or until golden brown on top.

Cool in pan 30 minutes then remove from pan and completely cool on a wire rack.

http://www.delish.com/recipefinder/Easy-Cheesy-Beer-Bre-45C65FCCE25211DCAB61735C8BB10015?click=recipe_sr

Guiltless Guacamole

1 can(s) (15 to 19 ounces) white kidney beans (cannellini), drained and rinsed
1 tablespoon(s) (or to taste) lime juice
1 jalapeño chile , seeded
1/2 cup(s) loosely packed fresh cilantro leaves
1/4 cup(s) coarsely chopped sweet onion (such as Vidalia or Maui)
Salt
1 ripe avocado, halved and pitted
2 plum tomatoes
Baked tortilla chips or fresh-cut vegetables


Directions

In food processor with knife blade attached, puree beans and 1 tablespoon lime juice until smooth. Transfer to medium bowl.

In same processor, place jalapeño, cilantro, onion, and 1/2 teaspoon salt; pulse until juicy and thick.

With spoon, scoop avocado from peel into bowl with beans; mash with fork until mixture is blended, with some chunks remaining.

Cut each tomato crosswise in half. Squeeze halves to remove seeds and juice. Coarsely chop tomatoes. Stir tomato-and-onion mixture into avocado mixture until blended. If you prefer a little more zip, stir in additional lime juice to taste.

Guacamole is best served as soon as it's made, but you can also cover and refrigerate up to 1 hour. Serve with chips or vegetables.

http://www.delish.com/recipefinder/guiltless-guacamole

Simple Whole Wheat Bread

Ingredients:
3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted


DIRECTIONS
1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

http://allrecipes.com/Recipe/Simple-Whole-Wheat-Bread/Detail.aspx

Blender White Bread

Ingredients:
3 1/2 cups all-purpose flour, divided
1 (.25 ounce) package active dry yeast
1 cup milk
1/4 cup shortening
2 tablespoons white sugar
1 teaspoon salt
1 egg


DIRECTIONS

1. Combine 1 1/2 cups of the flour and yeast in the container of a blender. Cover and pulse until mixed. Measure the milk, shortening, sugar and salt into a saucepan. Warm over low heat until the shortening is melted. Remove from the heat and cool until just barely warm to the touch. Pour this into the blender with the flour. Add the egg; blend on the lowest setting to mix.

2. Pour the blended mixture into a bowl, and stir in enough flour to make a moderately stiff dough. Cover with a towel and let rise until doubled in size, about 45 minutes.

3. Punch down the dough and turn out of the bowl onto a lightly floured surface. Grease a 9x5 inch loaf pan while you allow the dough to rest for a few minutes. Shape the dough into a loaf and place into the pan. Let rise again until double in size, 30 to 40 minutes.

4. Preheat the oven to 375 degrees F (190 degrees C). Bake the loaf until deep golden brown, 40 to 45 minutes.

http://allrecipes.com/Recipe/Blender-White-Bread/Detail.aspx