How much fun was the CoE Cares potluck lunch on Oct. 31? So much fun we were too busy eating and talking to take pictures. We did round up some of the best recipes from the day though.
Cheeseburger Sliders
Prepared by Eric Neville (ChBE), from TasteofHome.com
Ingredients
2 packages (18 ounces each) Hawaiian sweet rolls
4 cups shredded cheddar cheese, divided
2 pounds ground beef
1 cup chopped onion
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, drained
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
3/4 teaspoon salt
3/4 teaspoon pepper
24 bacon strips, cooked and crumbled
Glaze
1 cup butter, cubed
1/4 cup packed brown sugar
4 teaspoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons sesame seeds
Directions
Preheat oven to 350°. Without separating rolls, cut each package of rolls horizontally in half; arrange bottom halves in two greased 13x9-in. baking pans. Sprinkle each pan of rolls with 1 cup cheese. Bake 3-5 minutes or until cheese is melted.
In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Stir in tomatoes, mustard, Worcestershire sauce, salt and pepper. Cook and stir 1-2 minutes or until combined.
Spoon beef mixture evenly over rolls; sprinkle with remaining cheese. Top with bacon. Replace tops. For glaze, in a microwave-safe bowl combine butter, brown sugar, Worcestershire sauce and mustard. Microwave, covered, on high until butter is melted, stirring occasionally. Pour over rolls; sprinkle with sesame seeds. Bake, uncovered, 20-25 minutes or until golden brown and heated through.
Freeze option: Cover and freeze unbaked sandwiches; prepare and freeze glaze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Pour glaze over buns and sprinkle with sesame seeds. Bake sandwiches as directed, increasing time by 10-15 minutes or until cheese is melted and a thermometer inserted in center reads 165°. Yield: 2 dozen.
Easy Sesame Noodles
Prepared by Lori Federico (ChBE)
Yield: 4-6 Servings
Total time: 20 Min
Prep Time: 5 Min
Cook time: 15 min
Ingredients
1 pound (16 oz.) linguine or spaghetti (I use whole-wheat)
1/4 cup soy sauce
3 cloves garlic, minced
2 tablespoons grated fresh ginger (or 1/2 tsp. ground ginger)
2 tablespoons rice vinegar (or red wine vinegar)
1 tablespoon sesame oil
1 teaspoon vegetable or canola oil
1/2 teaspoon sriracha or hot chili oil
1/2 cup thinly-sliced green onions
Optional garnishes: extra thinly-sliced green onions, toasted sesame seeds, coarsely-ground black pepper
Directions
Cook pasta al dente according to package instructions in a large pot of generously-salted water.
Meanwhile, in a separate mixing bowl, combine soy sauce, garlic, ginger, vinegar, sesame oil, vegetable oil, and sriracha (or hot chili oil). Whisk until combined. When the pasta is ready, drain it. Then immediately toss with the dressing and 1/2 cup green onions until the pasta is evenly coated with the dressing. Serve immediately, topped with extra garnishes if desired.
Buffalo Chicken Dip
Prepared by Kristen Roberts (ECE)
Ingredients
3 cups diced cooked chicken – I used one rotisserie chicken without the skin, bones, and cartilage
2 (8 ounce) packages cream cheese, softened
3/4 cup Frank's Red Hot pepper sauce, or other Louisiana-style hot sauce
1/2 cup blue cheese dressing
1/2 cup crumbled blue cheese
1/2 cup shredded pepper Jack cheese, plus a little for the top
1/2 tsp Old Bay Seasoning
cayenne, to taste
Directions
Preheat your oven to 400 degrees. Stir all ingredients in a large bowl until well combined. Transfer to a baking dish—any heat-proof pie/baking dish will do—no oil necessary. Bake for 15-20 minutes. Enjoy!
Spinach Salad
Prepared by Lenna Applebee (ME)
Bag of spinach
Sliced strawberries
Can of mandarin oranges
Chopped purple onion
Enough poppy seed dressing to wet the spinach leaves when tossed
Corny Chili
Prepared by Alyssa Barnes (MSE), from TasteofHome.com
Ingredients
1 pound ground beef
1 small onion, chopped
1 can (16 ounces) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (11 ounces) whole kernel corn, drained
3/4 cup picante sauce
1 tablespoon chili powder
1/4 to 1/2 teaspoon garlic powder
Corn chips, sour cream and shredded cheddar cheese, optional
Directions
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a slow cooker. Stir in the beans, tomatoes, corn, picante sauce, chili powder and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Serve with corn chips, sour cream and cheese if desired. Yield: 4-6 servings.
Creamy wild Rice and Mushrooms
Prepared by Vivki Brian (AE), from OhMyVeggies.com
Ingredients
For the sauce
1/2 cup raw cashews
2 cups plain unsweetened almond milk
3 tablespoons arrowroot powder
1/4 cup nutritional yeast
salt to taste
For the casserole:
3 1/2 cups vegetable broth
2 cups wild rice
4 tablespoons vegan butter (or olive oil)
1 onion, finely chopped (about 2 cups)
1/2 teaspoon salt
1/2 teaspoon pepper
16 ounces white button mushrooms, diced
3 garlic cloves, minced (about 1 tablespoon)
3 carrots, finely chopped (about 3/4 cup)
3 celery stalks, finely chopped (about 3/4 cup)
3 tablespoons tamari (or soy sauce)
2 teaspoons fresh thyme
2 teaspoons fresh parsley
1/2 cup breadcrumbs
fresh parsley for topping
Directions
Start by making the sauce. In a medium pot, bring 2 cups of water to a boil. Place the raw cashews into a small bowl and pour the boiling water over them, so the cashews are fully covered. Allow the cashews to soak for at least 30 minutes.
While the cashews soak, begin working on the casserole. Place the vegetable broth into the same pot that you used to boil the water for the cashews, and bring it to a boil. Add the wild rice, then reduce to a simmer and cook for 30 minutes. Remove from the heat, cover with a lid and allow to sit for 15 minutes. While you’re waiting for the cashews to soak and the rice to cook, you can start prepping your vegetables.
Preheat the oven to 350°F then lightly grease a large (about 4-QT) casserole dish. In a large pot, warm 4 tablespoons vegan butter over medium heat. Add the onion, salt and pepper, then cook for 3 minutes, until the onions are translucent. Next, add the mushrooms, garlic, carrot, and celery, then stir to combine. Cook for a few minutes, then add the tamari, thyme, and parsley. Stir again while continuing to cook for about 5 minutes.
Once the cashews are done soaking, finish the sauce by first straining off the excess water and placing the cashews into a high speed blender. Add the almond milk, nutritional yeast, and arrowroot powder, then blend on high for 30 seconds, until smooth. Season with salt to taste. Pour the mixture into the pot with the vegetables and stir. Bring the cashew mixture to a boil, then reduce to a simmer and cook for 10 minutes. Turn the heat off, then add the cooked rice to the pot. Stir together until combined. Season with salt to taste.
Transfer the mixture to the casserole dish then smooth down with the back of a spoon so that the surface is even. Top with breadcrumbs, cover with foil and bake in the oven for 25 minutes. Remove casserole from the oven, uncover and allow to cool for at least 15 minutes before serving. Top with fresh parsley, serve and enjoy!
Congri (Cuban black beans and rice)
Prepared by Daniela Estrada (CEE), from TheHungryCuban
Ingredients
1 pound black beans (uncooked)
6 cups water
2 cups long-grain rice
1 tbsp olive oil
1 large onion, diced
2 garlic cloves, minced
½ tsp ground cumin
½ tsp ground oregano
2 bay leaf
4 cups black water (reserved from cooking the beans)
salt & pepper to taste
Directions
Rinse beans and place in pressure cooker with 6 cups of water. Cook beans for 30 minutes till tender.
Cooktop method: Place beans in a large saucepan. Add water, bring to boil. Reduce the heat to low, cover, and cook beans for 60 minutes until tender. Using a colander inside a large bowl, drain beans and keep the black water.
Place rice in a colander and rinse throughly under cold water. Set aside to drain.
In a large sauce pan heat olive oil. Saute onions and garlic, until onions are translucent. Add cumin, oregano and bay leaf. Add the rice, cooked beans and mix well. Measure out 4 cups of the black water that was reserved after draining beans and add to sauce pan. Bring to a boil, then reduce to simmer, cover and cook for 20-25 minutes till all the rice is absorbed.
Remove discard bayleaf, fluff with a fork and serve hot.
Salt & pepper to taste.
Indonesian Pot Roast
Prepared by Anita Carter (ECE)
Ingredients
1 (4-pound) Boston Butt Roast
2 tablespoons vegetable oil
3 cups water
1 cup soy sauce
2/3 cup firmly packed brown sugar
½ cup vinegar (I like balsamic, but you can use any kind you like)
2 cloves minced garlic (I like to use the garlic paste)
4 chicken flavored bouillon cubes, or powder equivalent
6 small onions, peeled and quartered
6 carrots (optional)
10-12 small potatoes (optional)
Directions
Brown roast on all sides in hot oil in a large Dutch oven, then drain off excess oil. Combine next 6 ingredients and add to roast. Cover and simmer 2.5 hours. If you would like to add carrots, you can add 6 carrots and continue cooking for 10 minutes. If you want to add potatoes, add peeled potatoes and cook for an additional 20 minutes or until all vegetables are cooked to your preference.
Yields roughly 6 servings.
Tip: I prefer to make mashed potatoes or rice separately, and thicken the roux with cornstarch for a thicker gravy texture, just pull off as much of the fat as you can before making your gravy or the fat/oil will break down the gravy and make it greasy.
Easy Oreo Truffles
Prepared by Anita Carter (ECE)
1. Mix 1 block of softened cream cheese and 3 cups cookie crumbs until well blended. 2. Shape into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs. 3. Refrigerate 1 hour or until firm. Store in tightly covered container in refrigerator.
